A hearty meal for dinner or lunch – pasta casserole with meat and béchamel sauce.

Summary

Ingredients

• Minced meat – 400 g
• Pasta – 200 g
• Canned tomatoes in their own juice or fresh – 200 g
• Hard cheese – 150 g
• Onions – 100 g
• Vegetable oil (for frying) – 1 tbsp + for lubrication
• Salt to taste
• Ground black pepper – to taste

For the béchamel sauce:

• Milk – 500 ml
• Flour – 50 g
• Butter – 50 g
• Salt to taste
• Ground black pepper – to taste

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Instructions

1. To prepare the béchamel sauce, put the saucepan over medium heat. Melt the butter in a saucepan.
2. Add flour to the butter. Quickly and thoroughly, using a wooden spatula, mix the flour and butter.
3. Gradually pour in the milk and also mix the mixture very thoroughly so that no lumps form. Add salt and pepper to the sauce and let the sauce thicken, then remove the saucepan from the heat. Cut the onion into cubes. Heat vegetable oil in a frying pan and fry the onion until transparent, 3-4 minutes.

   

4. Add minced meat to the onion. Salt and pepper the minced meat to taste. Fry the minced meat for 5-7 minutes. Add tomatoes in their own juice to the pan. (If you have fresh tomatoes, dip them in boiling water, remove the skin and chop the flesh finely.)

   

5. Now we start laying out the layers of the casserole. Grease the baking dish with vegetable oil. We spread the raw pasta on the bottom of the mold (you can pre-boil the pasta in salted water until half cooked). Pour half of the béchamel sauce over the pasta, spread the sauce with a spoon.
6. Lay the fried minced meat on top in an even layer. Put the remaining bechamel sauce on the minced meat. Rub hard cheese on a medium grater. (By the way, if you like a lot of cheese in casseroles, use more cheese.)
7. Sprinkle the top of the casserole with grated cheese and send the casserole to an oven preheated to 170 degrees for 30 minutes. We take out the finished casserole with pasta and meat from the oven. Serve the casserole to the table in portions.

   

Bon Appetit!