Baked Stuffed Pasta with Bechamel Sauce

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for baked stuffed pasta with b�chamel sauce is a delightful and indulgent dish that will impress your family and friends. The combination of tender pasta shells stuffed with a delicious filling and smothered in creamy b�chamel sauce creates a harmonious blend of flavors and textures. With a golden, cheesy crust on top, this dish is perfect for a special occasion or a comforting weeknight meal.

Keywords: baked stuffed pasta, b�chamel sauce, indulgent, creamy, cheesy.

Baked stuffed pasta with bechamel sauce recipe details

Baked stuffed pasta with bechamel sauce recipe, recipe Rating: 4.7
Number of votes:125

A Pasta with Bechamel sauce that is then baked to perfection. A rich French/Italian favorite combining the cultures of Nice on the Riviera.
Ready in: 1 hour 30 mins

Ingredients

Serves: 6

• 1 (1 pound) box penne pasta
• 1 pound ground beef or turkey
• 1 onion, chopped
• 1 (14 ounce) can whole tomatoes
• 1 (6 ounce) can tomato paste
• 10 mushrooms, sliced
• pinch dried basil
• 1/2 cup butter
• 5/8 cup flour
• 1 1/2 gallons milk
• 12 ounces Mozzarella and Colby cheese

Preparation method

Prep: 30 mins | Cook: 1 hour

1. Bring large pot of water to boil and cook the penne according to package directions, 8 to 10 minutes until al dente.
2. Preheat oven to 350 degrees F.
3. Meanwhile, in large skillet, cook ground beef with half of the onions over medium heat until beef is browned.
4. In a saucepan, bring to boil whole tomatoes, can of tomato paste, half the meat/onions mixture, half of the mushrooms, and the basil. Stir until it has become sauce and thickened (about 30 minutes); keep on low heat.
5. Meanwhile, cook the remaining onions and the other half of the the chopped mushrooms in a skillet over low heat until onions are translucent, about 12 minutes.
6. In a saucepan, heat butter. Add flour and mix together. In another small pot, boil the milk. Add the flour/butter to the milk and heat and stir until thickened.
7. Add all the tomato sauce/meat mixture you had set aside on low heat. Mix and heat this combined sauce, leave on very low heat.
8. Layer two layers of sauce and pasta in a lasagna pan. Layer the remaining meat also inside. Place Mozzarella and Colby cheese on the top with an onion mushroom mixture that you have sautéed. Bake for 20 minutes.