Imported from YouTube
Fake Lasagna (Bechamel Pasta Bake)
A clever shortcut for when you crave lasagna but don't want the hassle of layering. This dish combines mini shell pasta with a rich bechamel and hearty meat sauce for a comforting, cheesy bake.
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Ingredients
- 4 tbsp Butter (for the roux)
- 0.25 cup All-purpose flour (equal parts with butter)
- 2 cup Milk (about 0.5 liters)
- Salt (to taste)
- Black pepper (to taste)
- 0.125 tsp Nutmeg (a pinch)
- 1 lb Mini shell pasta (conchiglie shells)
- 24 oz Meat sauce (pre-made restaurant style meat sauce)
- 0.5 cup Parmesan cheese (grated, divided)
- 1 cup Mozzarella cheese (shredded for topping)
Steps
- 1
Preheat your oven to 375°F (190°C).
- 2
In a saucepan over medium heat, melt the butter. Once melted, add the flour and whisk together to create a roux.
- 3
Slowly pour in the 2 cups of milk while whisking constantly. Continue to stir and cook until the sauce thickens to a bechamel consistency.
- 4
Season the bechamel with salt, pepper, and a pinch of nutmeg. Remove from heat and set aside.
- 5
Bring a large pot of salted water to a boil. Add the mini shell pasta and cook for about 6-7 minutes (roughly half of the package's recommended time) until softened but still crunchy/firm.
- 6
In a large mixing bowl or pot, combine the pre-made meat sauce with the par-cooked pasta. A little bit of the pasta water can go in as well.
- 7
Pour the prepared bechamel sauce into the pasta and meat sauce mixture. Add a handful of grated parmesan cheese and stir everything together until well combined.
- 8
Transfer the mixture into a 9x13 inch baking dish and spread it out evenly.
- 9
Top the dish with more grated parmesan and a generous layer of shredded mozzarella cheese.
- 10
Bake in the preheated oven for approximately 25-30 minutes until the cheese is melted and bubbly.
- 11
Remove from the oven and let it set for a few minutes before serving.
Notes
The author suggests undercooking the pasta significantly (about half the package time) because it will finish cooking in the oven with the sauces. This recipe is a great way to use leftover meat sauce.
Nutrition per serving
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