Prepare to indulge in a comforting culinary journey with our Creamy Pasta Bake—a delightful fusion of rich flavors and comforting textures inspired by the beloved Greek dish, Pastitsio, and the Egyptian classic, Macarona Bechamel. This hearty pasta bake marries the layers of seasoned meat sauce with al dente penne pasta, all enveloped in a velvety béchamel sauce, and baked to golden perfection with a generous topping of gooey cheeses. Serve it alongside a nice Mediterranean Salad and dinner is served! If you enjoy baked pasta dishes, then you can't go wrong with my Marry me zitti aka Baked Ziti Recipe or Mac N cheese 2 ways! My Version with Gouda Cheese or Tini's macaroni n cheese.
I constantly craved this dish while pregnant with my first son. Luckily I lived in Egypt at the time and could eat it on demand! Whether served as a weeknight family dinner or a gathering with friends, this dish promises to satisfy cravings and evoke feelings of warmth and contentment while celebrating the diverse culinary heritage of the Mediterranean region.
Culinary Heritage and Harmony
Pastitsio: Hailing from Greece, Pastitsio is a beloved baked pasta dish that features layers of tubular pasta, seasoned ground meat, and a creamy béchamel sauce. Known for its rich and comforting flavors, Pastitsio holds a cherished place in Greek cuisine and is often enjoyed during festive gatherings and family celebrations.
Macarona Bechamel: Across the Mediterranean in Egypt, Macarona Bechamel reigns as a culinary icon—a delectable marriage of pasta and béchamel sauce that captures the essence of comfort food. Layers of pasta are smothered in a creamy sauce, seasoned with aromatic spices, and baked to golden perfection, creating a dish that is both indulgent and satisfying.
Creamy Pasta Bake Video
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Exploring the Ingredients: Layers of Flavor and Texture
Penne Pasta: The sturdy and tube-like shape of penne pasta provides the perfect vehicle to absorb the rich flavors. The meat sauce and creamy béchamel, are reminiscent of the layers in Pastitsio and Macarona Bechamel.
Parmesan and Mozzarella Cheeses: A classic combination of cheeses adds depth and richness to our pasta. . Grated parmesan cheese lends a salty and nutty flavor. Mozzarella and shredded mozzarella contribute a gooey and stretchy texture that makes each bite irresistibly cheesy.
Ground Beef and Lamb: A flavorful blend of ground beef and lamb forms the foundation of our meat sauce. Infusing it with savory notes and a hint of richness reminiscent of the seasoned meat layer in Pastitsio.
San Marzano Tomatoes: Known for their sweet and tangy flavor. Crushed San Marzano tomatoes provide the base for our meat sauce. Adding brightness and acidity to balance the richness of the dish. Similar to the tomato-based sauce used in both Pastitsio and Macarona Bechamel.
Béchamel Sauce: A luscious béchamel sauce made with butter, flour, milk, and heavy cream forms the creamy backbone of our pasta bake, just like the creamy béchamel layers in Macarona Bechamel. Seasoned with nutmeg, salt, and pepper, and enriched with a blend of shredded mozzarella and parmesan cheeses, this velvety sauce elevates the dish to new heights of indulgence, reminiscent of the creamy topping in Pastitsio.
FAQ
Can I use a different type of pasta for this recipe?
Absolutely! While penne pasta works beautifully in this dish, you can experiment with other pasta shapes such as rigatoni, ziti, or even spaghetti. Just adjust the cooking time according to the package instructions for the chosen pasta shape.
Can I use a different type of ground meat for the meat sauce?
Certainly! While the combination of ground beef and lamb provides a rich and flavorful base for the meat sauce, you can customize it to your preferences. Ground turkey, chicken, or pork can be substituted for a lighter or different flavor profile. Just ensure the meat is cooked through and seasoned well.
Can I make this dish vegetarian-friendly?
You can omit the ground meat entirely or substitute it with plant-based alternatives. Such as crumbled tofu, textured vegetable protein (TVP), or a meatless ground beef substitute. Additionally, consider adding extra vegetables like mushrooms, spinach, or zucchini to enhance the flavor and texture of the dish.
Storing & Reheating
Storing: If you have leftovers, allow the Creamy Pasta Bake to cool completely. Transfer it to an airtight container. Store in the refrigerator for up to 3-4 days.
Reheating: To reheat individual portions, simply microwave them in a microwave-safe dish until heated through. Alternatively, you can reheat larger portions in the oven. Preheat your oven to 350°F (175°C). Cover the pasta bake with aluminum foil to prevent the cheese from burning, and bake for 25 minutes. If the pasta bake appears dry, you can sprinkle a little water or milk over the top before reheating.
⭐️ Recipe
Creamy Pasta Bake
Equipment
- 1 9 x 13 baking dish
Ingredients
- 16 oz package penne pasta
- 1 cup shredded parmesan cheese
- 8 oz mozzarella cheese slices
- 16 oz shredded mozzarella
For meat sauce
- 1 lb lean ground beef
- 1 lb lean ground lamb
- ½ white onion
- 3 cloves crushed garlic
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon thyme
- ¼ teaspoon cinnamon
- ½ teaspoon onion powder
- 28 oz can crushed san marzano tomatoes
For bechamel sauce
- 4 tablespoon butter
- 4 tablespoon flour
- 3 cups milk
- ½ cup heavy cream
- 1 cup mozzarella from the 16oz listed
- ½ cup grated parmesan
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 350F and cook your pasta three minutes short of al dente. Follow the directions on the pasta package.
Meat Sauce
- Add a teaspoon of olive oil and sauté your diced onions on medium heat until translucent.
- Add in your beef and lamb and brown.
- Once your meat is mostly browned, add in your crushed garlic, salt, pepper, oregano, cinnamon, onion powder, and thyme. Cook for two minutes to incorporate all ingredients.
- Add in your crushed tomatoes. Cover leaving a slight opening. Simmer on low for 30 minutes.
Bechamel
- Melt your butter on medium heat. Then add in your flour and cook down the flour for three minutes.
- Warm your milk and cream in the microwave and slowly incorporate it into the butter and flour mixture, making sure to whisk away all the lumps.
- Add in your nutmeg, salt, and pepper.
- Simmer on low medium for 4 minutes to allow the sauce to thicken. Once it has thickened, turn off the heat and add in 1 cup of your mozzarella and ½ cuo of your parmesan. Combine well.
Layering
- Add 1 cup of your bechamel sauce to your penne pasta.
- Add a layer of pasta to your baking dish.
- Top with a layer of your meat sauce (reserve about 1.5 cups for the final layer).
- Top with your sliced mozzarella.
- Top with another layer of your pasta and the remainder of your meat sauce.
- Add the rest of your bechamel sauce and spread it across evenly.
- Top with the remainder of your cheese and bake uncovered for 30 minutes.
Did you make this recipe? Let me know!