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Phrugal Phil’s Baked Pasta

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5 from 1 review

  • Author: Phil Stocker
  • Total Time: 1 hour 30 minutes
  • Yield: 8 1x

Description

This is a hearty, decadent dish sure to satisfy anyone in need of serious sustenance!

Ingredients

Scale
  • 1 lb ziti, shells, penne, or other form of pasta
  • 4 tbs flour
  • 2 tbs butter
  • 1/2 c parmesan cheese
  • 1 1/2 c milk
  • 2 tbs tomato paste
  • 1 (28 oz) can tomato puree
  • 1 1/2 lbs ground beef
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 tsp dried basil
  • 1/4 tsp oregano
  • 2 c mozzarella cheese

Instructions

  1. In a large fry pan, sweat onion over medium heat in 1 tbs oil until translucent (4-5 minutes).
  2. Add garlic and cook for 1-2 minutes more, until fragrant.
  3. Add ground beef and cook until beef is cooked through.
  4. When cooked, drain excess fat.
  5. Add the tomato paste and can of tomato puree to the beef, gently stir to combine.
  6. Bring the mixture to a simmer over medium-low heat.
  7. Add the dried basil and oregano and continue to simmer until the sauce is needed below.
  8. Bring a large pot of water to a boil.
  9. Add pasta and cook to al dente (follow package instructions).
  10. Preheat oven to 350 F.
  11. Meanwhile, melt butter in a saucepan over low heat.
  12. Once melted, add flour and whisk until smooth. If the roux is too thick, add a small amount of milk until smooth.
  13. Slowly add milk in 1/4 c batches, whisking between batches until smooth.
  14. Once all milk has been added, add the parmesan cheese and whisk until smooth. The sauce should be very thick (slightly thicker than gravy). If it’s too dry, add a more milk. If too thin, add a small amount of flour dissolved in cold water.
  15. Once cheese is combined, simmer the bechamel, stirring frequently so the bottom doesn’t burn, for about 10 minutes to cook off the starchy taste of the flour.
  16. Add the parmesan bechamel sauce to the strained, hot pasta and mix until pasta is coated.
  17. Add 1/2 of the pasta to a lightly greased 9 x 13 inch baking dish.
  18. Spread 1/2 of the meat sauce on top of the pasta.
  19. Sprinkle 1/3 of the mozzarella cheese on top of the sauce.
  20. Add the remaining pasta atop the mozzarella cheese.
  21. Top with remaining meat sauce and remaining mozzarella cheese.
  22. Bake for 30 minutes.
  • Prep Time: 1 hour
  • Cook Time: 30 mins

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Find it online: https://honestcooking.com/cooking-through-the-heat-baked-pasta-in-july/

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