Egyptian pasta bake

Egyptian pasta bake


4 people made this

About this recipe: This is a recipe for a satisfying and hearty pasta bake with a creamy bechamel sauce from my Egyptian friend. My kids love it and it tastes quite special.


Serves: 8 

  • 500g macaroni or rigatoni pasta
  • 750ml milk
  • 85g butter
  • 5 tablespoons plain flour
  • 1/2 bay leaf
  • salt and pepper, to taste
  • ground nutmeg, to taste
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 500g beef mince
  • ground allspice, to taste

Prep:30min  ›  Cook:50min  ›  Ready in:1hr20min 

  1. In a large saucepan of boiling salted water, cook the pasta according to instructions on the package, or until al dente. Drain.
  2. In a saucepan over a hight heat, bring milk to the boil then remove from the heat and set aside. In a small saucepan melt butter then add the flour and stir constantly until golden brown. Gradually stir in the milk and whisk until thick and smooth. Add bay leaf, salt, pepper and nutmeg and simmer over low heat for 15 to 20 minutes, stirring frequently.
  3. Preheat oven to 180 C / Gas 4.
  4. In a frying pan, heat the olive oil and add the onions brown the mince breaking it apart with a spoon while cooking. Season with salt, pepper and allspice to taste.
  5. Grease a casserole dish and add alternating layers of pasta and mince.
  6. Remove bay leaf from the bechamel sauce and give it a good stir. Pour over the noodles, cover with aluminium foil.
  7. Bake for 20 to 25 minutes. Uncover and bake for another 5 minutes until golden brown on top. Remove from the oven and serve hot.

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