Modus operandi of pasta with bechamel

 Modus operandi of pasta with bechamel

Macaroni with bechamel

Pasta with bechamel is one of the oldest and most famous Italian dishes, and it was known as “pastitto di pasta”, which later spread to all international cuisines. The pasta meal with bechamel is one of the meals that are beneficial to the human body as it contains a high percentage of carbohydrates, and thus it provides the body with With the necessary energy and activity. The pasta meal with bechamel is often prepared with minced meat, and it can be replaced with chicken, vegetables, seafood and other fillings. Here is how to prepare it

Macaroni ingredients with bechamel

2 tablespoons of butter

2 tbsp

2 cups of milk

1 teaspoon of salt

A teaspoon of black pepper

1 egg

1 kilo penne pasta

3 tablespoons of grated Romano cheese

4 tablespoons of cream

2 tablespoons of butter

1 cup of minced meat

Boiling water

To prepare the bechamel sauce, put the butter in a medium saucepan over the heat, then add the flour and keep stirring until the smell of the flour appears.

Gradually pour the milk while continuing to stir over a low heat until the sauce becomes thick. Sprinkle with salt, black pepper, and eggs, and leave the béchamel sauce aside for a few minutes.

To prepare the pasta with bechamel, put the water in a large saucepan, then put the pasta and leave it on a medium heat until it boils, then drain it and wash it with running water.

Add half of the bechamel sauce, cooking cream and half of the roomi cheese to the boiled pasta and stir well.

Grease an oven tray with butter, pour half of the pasta mixture into the tray, brush the pasta with a layer of lean meat, and place the rest.

Pour the remaining amount of béchamel sauce over the pasta tray, then add the rest of the cheese and butter on top.

Insert the oven tray until the face turns red, then it is ready

Macaroni with bechamel with meat

Macaroni ingredients with bechamel meat

Bechamel pasta with meat

for pasta

700 grams of penne pasta

Boiling water

1 tablespoon of olive oil

Half a teaspoon of salt

for the weft

Half a cup of olive oil

2 chopped onions

800 grams of minced meat

4 tablespoons of tomato paste

1 teaspoon of salt

1 teaspoon black pepper

for the sauce

6 tablespoons of olive oil

100 gr. flour

700 ml of milk

1 teaspoon of salt

Half a tablespoon of white pepper

1 beef bouillon cube

350 grams of grated mozzarella cheese

How to make bechamel pasta with meat

Put the water in a large saucepan and add a spoonful of olive oil and salt to it, then set the fire and leave this mixture until it boils, then add the pasta until it is tender.

Drain the pasta, rinse with running water, and set aside.

To prepare the meat, put the olive oil in a different saucepan, then add the onion, and once it wilts, add the minced meat and stir the mixture well.

Add tomato paste, salt and black pepper and stir well.

To prepare the sauce, heat the olive oil in a third saucepan over the stove, then add the flour, milk, salt, white pepper, and a bouillon cube, and stir well.

Add half of the bechamel sauce to the boiled pasta, followed by half of the mozzarella cheese.

Pour half of the pasta mixture into the tray, then spread a layer of meat over the pasta, followed by the rest of the pasta, then pour the rest of the béchamel sauce on top.

Sprinkle the rest of the mozzarella cheese on the face of the pasta tray, then put it in the oven until the face turns red, for 30 minutes, and serve it hot.