Pastagna

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

1. Cook pasta according to package directions, drain, and reserve.
2. 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.
3. 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.
4. Preheat the oven to 450ºF.
5. 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.
6. 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.