Baked Pasta with Minced Meat and Béchamel Sauce

For the Béchamel Sauce:

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 3 cups whole milk (warm)
• ½ teaspoon nutmeg
• Salt and white pepper to taste
• ½ cup grated Parmesan cheese

For Assembly:

• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese (for topping)

Step-by-Step Instructions

Step 1: Prepare the Pasta

1. In a large pot, bring salted water to a boil. Add the pasta and cook until al dente, following the package instructions.
2. Drain the pasta, drizzle with olive oil to prevent sticking, and set aside.

Step 2: Make the Minced Meat Sauce

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3–4 minutes.
2. Add the minced garlic and cook for an additional minute until fragrant.
3. Add the minced meat, breaking it apart with a spoon, and cook until browned.
4. Stir in the tomato paste, crushed tomatoes, oregano, basil, smoked paprika, salt, and pepper. Simmer for 15 minutes, stirring occasionally, until the sauce thickens slightly. Set aside.

Step 3: Prepare the Béchamel Sauce

1. In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1–2 minutes to create a smooth roux.
2. Gradually pour in the warm milk, whisking constantly to avoid lumps.
3. Continue to whisk until the sauce thickens and coats the back of a spoon.
4. Stir in the nutmeg, salt, white pepper, and Parmesan cheese. Remove from heat and set aside.

Step 4: Assemble the Baked Pasta

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Spread a thin layer of the minced meat sauce on the bottom of the dish.
3. Layer half of the cooked pasta on top.
4. Spread half of the meat sauce over the pasta, followed by a layer of béchamel sauce.
5. Repeat with the remaining pasta, meat sauce, and béchamel sauce.
6. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top.

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