# Baked Pasta with Béchamel and Minced Beef

> Baked béchamel pasta is penne boiled halfway, layered with minced beef cooked in tomato and a classic béchamel sauce, topped with cheese and baked at 180°C for thirty minutes until the top is golden.

**Egyptian Cuisine · 28 min · 8 servings · 520 kcal per serving**

If you want a béchamel pasta that's easy, reliable and works for any occasion, this is it: the simplest version, step by step, with ingredients most kitchens already have.

## Ingredients


### Pasta
- 500g penne or macaroni
- water and salt, for boiling

### Minced beef
- ½ kg — minced beef
- 1 onion, chopped
- salt and black pepper
- beef spice mix
- 1 tbsp tomato paste

### Béchamel
- 3 tbsp — butter
- 3 tbsp — plain flour
- 3 cups — milk
- salt, pepper and a pinch of nutmeg
- 1 egg
- grated cheese for the top

## Method

1. **Boil the pasta** — Bring a generous amount of salted water to the boil. Cook the pasta for 7–8 minutes only — halfway. Drain it and rinse it under cold water.
2. **The minced beef** — In a pan over the heat, soften the onion in a little oil or butter. Add the mince and stir until it changes colour. Add the salt, pepper, spices and tomato paste. Keep stirring until the meat is fully cooked.
3. **The béchamel** — In a pan over medium heat, melt the butter. Add the flour and stir until it turns pale gold — without letting it catch. Pour in the milk gradually, stirring constantly, until the sauce is smooth. Season with salt, pepper and nutmeg. Once it has cooled slightly, whisk in the egg if you're using it.
4. **Layering** — Grease a baking dish with a little oil or butter. Mix half the béchamel through the pasta. Put half the pasta into the dish. Add the minced beef layer. Add the rest of the pasta. Pour the remaining béchamel over the top and scatter over the grated cheese.
5. **Baking** — Preheat the oven to 180°C. Bake for thirty minutes, or until the top is golden. Run the grill for the last five minutes if you want more colour.

## Tips

- Choose a pasta shape that holds up to boiling without breaking.
- Add a hard cheese or cheddar for a stronger flavour.
- Plant milk and no meat gives you a fully vegetarian version.
- Béchamel pasta can be assembled a day ahead and reheated at serving time.

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Source: https://hanakoleah.com/en/egyptian-cuisine/baked-pasta-with-bechamel-and-mince-recipe
Edited by: Marwa Mohamed
Last updated: 2026-10-29