Beef and pasta béchamel bake

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    Beef and pasta béchamel bake

    Beef and pasta béchamel bake

    (16)
    1hr15min


    15 people made this

    About this recipe: A slight twist on classic macaroni cheese, this beef, tomato and cheese pasta bake combines the beef and tomato mixture with a lightly seasoned béchamel style sauce made with mozzarella cheese, milk and flour. The pasta is cooked in a stock cube chicken stock giving it an added layer of flavour, and all are combined and baked to a golden finish. Try it, for a tasty pasta bake change!

    Ingredients
    Serves: 12 

    • 700g macaroni pasta
    • 2 tablespoons vegetable oil, divided
    • 2 chicken stock cubes
    • 1 large onion, chopped
    • 800g beef mince
    • 4 tablespoons tomato purée
    • salt to taste
    • ground black pepper to taste
    • 4 tablespoons vegetable oil
    • 100g plain flour
    • 700ml milk
    • 1/2 teaspoon ground white pepper
    • 350g grated mozzarella cheese

    Method
    Prep:45min  ›  Cook:30min  ›  Ready in:1hr15min 

    1. Preheat oven to 180 C / Gas 4. Grease a 20x30cm baking dish.
    2. Bring a large pot of lightly salted water to the boil. Add pasta, 1 tablespoon oil and stock cubes, and cook for 8 to 10 minutes or until al dente; drain.
    3. Heat 1 tablespoon oil in a large frying pan. Sauté onion until golden and add beef mince. Cook over medium heat until evenly brown. Stir in tomato purée, salt and pepper; simmer over low heat until heated through.
    4. Heat 4 tablespoons oil in a deep saucepan; stir in flour, then milk. Cook over medium-low heat until sauce thickens, then stir in salt and white pepper. Pour half of the sauce over the cooked pasta and stir in mozzarella cheese. Spoon half of the pasta into prepared dish and top with beef mince mixture. Spoon the remaining pasta over the beef mince, and top with remaining sauce.
    5. Bake in preheated oven for 30 minutes, or until golden brown.
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    Reviews & ratings
    Average global rating:
    (16)

    Reviews in English (16)

    by
    9

    This recipe was yummy. I added basil and oregano to the meat mixture, and skipped the oil except for the white sauce. The only drawback is all of the cleanup it creates! I had to use two pots, a pan, and a casserole dish.  -  14 Mar 2002  (Review from Allrecipes US | Canada)

    by
    6

    This is a great base recipe - though it makes a MASSIVE portion and should be cut in half for a 9x13 baking dish. We didn't have nearly enough of the sauce when it came time to assemble and bake, so threw a jar of spaghetti sauce into the mix (enough for half of the recipe, not the full amount). It was really delicious this way - I really enjoyed the recipe a lot and would have like to try it with a larger amount of the white sauce (with a smaller amount of noodles/pasta) and see how that comes out next time.  -  23 May 2013  (Review from Allrecipes AU | NZ)

    by
    6

    Big hit with me and hubby. Just made a few alterations! I used corn starch instead of flour to thicken the white sauce and also added onion and garlic powder and oregano for the lack in flavor. I added some canned diced tomatoes to the beef mixture. Lastly, rather than mozzarella I used 2C of monteray jack and 2C of extra sharp cheddar (mixed and divided evenly in mixture and on top). These cheeses gave the dish a more distictive flavor rather than the typical mozzarella in a pasta dish. Even great as a leftover...not dry at all like most left over pasta dishes!  -  30 Jun 2008  (Review from Allrecipes US | Canada)

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