Spaghetti with Béchamel in the Oven
Ingredients
For the meat sauce:
300 g ground beef or chicken
1 medium onion, finely chopped
2–3 garlic cloves, minced
2 cups tomato sauce
2 tbsp olive oil
1 tsp paprika
1 tsp black pepper
1 tsp salt (or to taste)
1/2 tsp oregano (optional)
For the pasta:
300 g spaghetti
Water + salt for boiling
For the béchamel sauce:
3 tbsp butter
3 tbsp flour
3 cups milk
Salt & black pepper (to taste)
A pinch of nutmeg (optional)
For topping:
1 cup grated mozzarella or any melting cheese
Preparation
- Cook the spaghetti
- Boil water with salt.
- Add the spaghetti and cook until al dente.
- Drain and set aside.
- Prepare the meat sauce
- Heat olive oil in a pan.
- Add the chopped onion and cook until soft.
- Add garlic and ground meat; cook until browned.
- Add tomato sauce, salt, pepper, paprika, oregano.
- Let it simmer for 10 minutes until slightly thick.
- Prepare the béchamel
- In a pot, melt the butter.
- Add flour and stir for 1 minute.
- Gradually add the milk while whisking.
- Cook until the sauce thickens.
- Add salt, pepper, and nutmeg.
- Assemble the dish
- In a baking dish, spread a thin layer of tomato sauce.
- Add a layer of cooked spaghetti.
- Add the meat sauce on top.
- Add another layer of spaghetti.
- Pour the béchamel sauce over the top.
- Sprinkle mozzarella cheese.
- Bake
Bake in a preheated oven at 180°C for 20–25 minutes until the top is golden.
- Serve
Let it rest a few minutes, then cut and serve warm.
