Servings: 6-8
Ingredients
- 1 lb. Short Pasta (fusilli, penne, rotini)
Meat Sauce
- 1 lb. Lean Ground Beef
- 1 28 oz. Can Crushed Tomatoes
- 2 Cloves of garlic, Minced
- 1 Yellow Onion, Diced
- 2 tsp. Chef Merito® Steak & Meat Seasoning
- 6 Slices Mozzarella Cheese
- ½ cup Grated Parmesan Cheese to garnish
- 2 Tbsp. Cooking Oil
Bechamel Sauce
- 3 cups Milk
- 2 Tbsp. Butter
- 2 Tbsp. Flour
Preparation
- Cook pasta according to package directions, drain, and reserve.
- Meat Sauce: In a skillet, heat oil and add diced onion and minced garlic. Cook until the onion is translucent. Add beef and Chef Merito® Steak & Meat Seasoning, and cook until the beef is browned and broken into small pieces. Stir in crushed tomatoes and simmer for 10-15 minutes until all flavors are well integrated. Reserve.
- Bechamel Sauce: In a small pot over medium heat, add butter and flour, mixing with a whisk. When a ball forms, add milk and whisk until the flour ball dissolves and the mixture thickens. Turn off the heat. You may season with salt to your liking.
- Preheat the oven to 450ºF.
- Assemble Pastagna: Oil a baking dish and place a layer of pasta at the bottom. Spoon a layer of meat sauce on top, followed by a layer of bechamel sauce. Layer the mozzarella slices and repeat the layering with pasta, meat sauce, and bechamel sauce. Finish with bechamel sauce on top and garnish with parmesan cheese.
- Bake or broil until the top is golden brown. Serve hot and enjoy with garlic bread and a green salad.
Tip: Beef may be substituted with ground turkey or chicken.
