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This Egyptian pasta bake turns simple noodles into a mouthwatering comfort meal that'll have everyone coming back for more. This stunning layered dish puts together al dente penne with a deeply flavored meat sauce and smooth, creamy bechamel. The warm touches of cinnamon, nutmeg, and allspice make this casserole stand out from regular pasta dishes, creating something your family will talk about long after dinner's done.
When I first made this for my family, they weren't sure about adding cinnamon to pasta. But everything changed after one bite. My kid instantly called it his favorite pasta ever, and my husband couldn't stop eating it. There's something magical about mixing familiar comfort food with unexpected spices.
Must-Have Tasty Ingredients
- Ground beef: Go for 90-95% lean to keep the dish from getting greasy
- Yellow onions: Chop them small for the best flavor base
- Fresh garlic: Brings that needed kick and depth
- Olive oil: Wakes up all the flavors when cooking
- Tomato paste: Makes the meat sauce richer and more intense
- Passata: Gives you that smooth tomato base
- Ground cinnamon: Brings the warm flavor that makes this dish special
- Nutmeg: Adds that extra something to both sauces
- Allspice: Works in the background to deepen flavor
- Penne pasta: The tubes catch all that tasty sauce
- Butter: The starting point for any good bechamel
- All-purpose flour: Gets your sauce to the right thickness
- Whole milk: Makes your sauce super creamy
- Bay leaves: Adds a touch of aroma throughout
- Mozzarella cheese: Creates that irresistible golden top
Crafting Your Amazing Dish
- Pasta Prep:
- Get a big pot of water boiling with plenty of salt. Cook your penne for two minutes less than what the box says. Drain it well but don't rinse—you want that starch to help the sauce stick.
- Flavor Base:
- Warm olive oil in a big, deep pan over medium heat until it starts to shimmer. Toss in your finely chopped onions with a bit of salt and cook until they're soft and clear. Add your minced garlic and stir just until you can smell it.
- Making the Meat:
- Put your ground beef in the pan, breaking it into tiny bits. Cook it all the way through until you don't see any pink. Drain extra fat if needed, then mix in tomato paste and cook for two more minutes to bring out flavor.
- Building Flavor:
- Add tomato sauce and crumble in beef bouillon. Sprinkle in salt, cinnamon, nutmeg, and allspice. Add a little water, turn down the heat, and let everything bubble gently until it thickens up.
- Whipping Up Bechamel:
- Melt butter in a pot over medium heat with a bay leaf thrown in. Slowly whisk in flour and cook for two minutes so it doesn't taste raw. Crumble in a bouillon cube for extra taste.
- Perfecting Your Sauce:
- Slowly add milk and half-and-half, mixing completely between each pour. Add nutmeg, white pepper, and salt to taste. Let the mix bubble while whisking until it nicely coats the back of a spoon.
- Putting It Together:
- Mix a little bechamel with your cooked pasta. Spread it out in a baking dish. Top with all your meat sauce. Pour the rest of your bechamel over the meat. Finish by sprinkling mozzarella on top.
- Getting It Golden:
- Cover with foil and pop it in your preheated oven. Take the foil off during the last few minutes so the cheese gets bubbly and golden brown.
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In the cold months, the smell that fills my kitchen brings instant warmth. My grandma always told me good food should feed your stomach and your heart, and that's exactly what the soft scent of cinnamon and nutmeg does in this savory dish.
Wonderful Ways To Serve
Pair it with a simple green salad with lemon dressing. The tangy freshness cuts through the rich, creamy pasta. For fancy dinners, add some roasted veggies or warm, crusty bread to soak up all that yummy sauce.
Tasty Twists To Try
Switch to ground lamb for a more authentic Middle Eastern flavor. Try turkey or chicken if you want something lighter. Veggie lovers can swap the meat for a mix of mushrooms, lentils, and chopped walnuts cooked with the same spices.
Storing What's Left
Keep it covered in the fridge for up to four days. It'll actually taste better the next day! When warming it up, cover with foil and heat in a 325°F oven. For single servings, microwave with a damp paper towel on top to keep it moist.
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This meal takes everyday items and transforms them through unique spices and methods into something that feels both familiar and exciting. Give each layer the attention it deserves, and you'll make a dish that connects different cultures and brings your family closer around the table.
Frequently Asked Questions
- → Can I make Egyptian Macarona Bechamel ahead of time?
- For sure! You can put the whole dish together up to a day before and keep it in the fridge. Just add about 10-15 minutes more when you bake it if it's cold from the fridge.
- → What can I substitute for half and half in the bechamel sauce?
- Just go with all whole milk if you don't have half and half. The sauce won't be quite as rich but will still taste great.
- → Is there a vegetarian version of this dish?
- You bet! Switch the beef for lentils, fake meat, or chopped mushrooms and walnuts. And don't forget to use veggie broth instead of beef.
- → What pasta shape works best for Macarona Bechamel?
- People usually use penne, but you can try ziti, rigatoni, or any medium pasta with little ridges that grab onto the sauce well.
- → How do I store and reheat leftovers?
- Pop leftovers in the fridge for up to 3 days with a cover. Warm single portions in the microwave or bigger amounts in a 350°F oven until they're hot all the way through.