No-Layer Baked Lasagna Pasta

Ingredients

• butter (Use equal parts with the flour to make a roux; additional butter was added for more béchamel, but the exact amount was not stated.)
• all-purpose flour (Use equal parts with the butter to make a roux; additional flour was added for more béchamel, but the exact amount was not stated.)
• 2 cup milk (For the béchamel.)
• mini shell pasta (The source does not state an amount. Package cooking time is 13 minutes, but the pasta is cooked for about half that time so it remains softened but crunchy.)
• salt (Add to taste to the béchamel.)
• black pepper (Add to taste to the béchamel.)
• nutmeg (Add a little to the béchamel.)
• 24 oz meat sauce (The source uses prepared restaurant-style meat sauce.)
• water (Add a bit of water to the meat sauce before adding the pasta.)
• Parmesan cheese (Grate some into the pasta mixture and add a little more on top; amounts were not stated.)
• mozzarella cheese (Use for the topping; the creator described using leftover mozzarella. Amount was not stated.)

Steps

1. 1

   Melt the butter in a saucepan. Add an equal part of flour and stir to form a roux. The source does not provide exact butter or flour measurements.

2. 2

   Add the milk and keep stirring until the béchamel thickens. The sauce should be nice and thick, but not excessively thick.

3. 3

   Turn off the heat. Season the béchamel with salt, black pepper, and a little nutmeg, then stir to combine. Set it aside while the pasta cooks.

4. 4

   Cook the mini shell pasta for about half of the package's stated 13-minute cooking time—approximately 7 minutes—so it is softened but still slightly crunchy.

5. 5

   Place the 24 ounces of meat sauce in a large pot or mixing vessel. Add a bit of water and stir.

6. 6

   Add the partially cooked pasta to the meat sauce and stir until combined.

7. 7

   Stir the béchamel into the meat sauce and pasta mixture until all the components are evenly combined.

8. 8

   Grate some Parmesan into the mixture and stir it in.

9. 9

   Transfer everything to a 9-by-13-inch baking dish and spread it out evenly.

10. 10

    Top with more grated Parmesan and mozzarella.

11. 11

    Bake in a 375°F oven for about 30 minutes. The video shows the dish being removed after approximately 25 minutes, so bake until hot and the cheese is melted and browned to your preference.

12. 12

    Let the baked pasta set briefly before portioning and serving.

Notes

The source does not provide exact measurements for the butter, flour, pasta, seasonings, Parmesan, mozzarella, or added water. It also mentions that the creator adjusted the béchamel by adding more butter and flour. The pasta is intentionally undercooked before baking so it remains softened but slightly crunchy in the finished dish.

Nutrition per serving

• main
• Italian
• pasta
• baked
• comfort food
• quick meal
• family-friendly