Pasta With Bechamel Sauce (Egyptian Pasta Casserole)

Pasta With Bechamel Sauce (Egyptian Pasta Casserole)


  • Bechamel Sauce:
  • 1/2 cup unsalted butter

  • 1/2 cup flour

  • 4 cups milk

  • 1 cup chicken stock

  • 1/2 tsp granulated garlic powder

  • 1/2 tsp sea salt

  • 1/4 tsp pepper

  • pinch of nutmeg

  • 1 tbsp fresh lemon juice

  • 1 beaten egg

  • 1/2 cup shredded mozzarella

  • 1/2 cup freshly grated parmesan cheese

  • For The Ground Beef Mixture:
  • 1 pound ground beef

  • 1 large onion, diced

  • 4 minced garlic cloves

  • 2 tbsp tomato paste

  • 1 tsp sea salt

  • 1/2 tsp pepper

  • 1/2 tsp arabic 7 spice mix

  • 1 pound penne pasta, cooked


  • In a saucepan, melt butter over medium heat. Whisk in the flour for a couple of minutes until smooth.
  • Gradually add the milk and chicken stock, whisking constantly until mixture is smooth.
  • Whisk in the garlic powder, salt, pepper and nutmeg. Bring to a boil, reduce heat and simmer until sauce is thickened. Turn heat off.
  • Gradually whisk in the beaten egg. Stir in the cheese until melted. Set aside.
  • In a large pan, add the ground beef, breaking up until almost all browned.
  • Stir in the onion and cook for about 3-5 minutes.
  • Add the garlic, tomato paste, salt, pepper and arabic spice. Stir until well combined.
  • Mix a couple of ladles of b├ęchamel sauce into the cooked pasta and stir to coat.
  • In a 9×13 inch baking dish, pour half the pasta at the bottom, then cover with the meat mixture, the rest of the pasta, then pour b├ęchamel all over top.
  • Bake uncovered, in a 400 degree oven for about 40 minutes, or until browned on top. Let rest for 5-10 minutes. Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

Back To Top