Pasta bake known as macarona bechamel is cooked with penne pasta, a delectable meat sauce, and a creamy handmade bechamel. It is the pinnacle of baked pasta and a staple in Middle Eastern homes. You'll adore it!

Simply put, the Egyptian Macarona Béchamel (also known as Macarona Forn) is a fusion of the Italian lasagna and the Greek pastitisio. Three layers make up this delectable pasta dish: al dente cooked penne, a layer of rich red meat-tomato sauce spiced with toasty herbs, and a layer of creamy, silky béchamel on top. 

Ingredients

•     2 Onions

•    400g Chopped Tomatoes

•    2 Tbsp Butter

•    5 Tsp Salt

•    3/4 Tsp black pepper

•    400g Minced Beef

•    1/2 Tsp Black Pepper

•    2 Pinches of Freshly Grated Nutmeg Bechamel:

•    2 Bay Leaves

•    200g Unsalted butter

•    200g Flour

•    1 1/4 L Cold milk

•    1 Tsp white pepper

•    Beef stock cube

•    400g Penne Pasta

•    1 Egg 

 Method:

To make the Tomato sauce:

•    Blend 100 ml of water with medium diced tomatoes.

•    Place a saucepan over medium heat and add butter till it totally dissolves

•    Include the onions and cook until tender.

•    Add salt and pepper after adding the sauce.

•    After combining the sauce, raise the heat to medium-high and bring it to a light boil.

•    Let the sauce simmer at medium heat with the lid ajar for 40–45 minutes.

To make the Mince meat

•    Butter should be melted over medium-high heat in a nonstick pan.

•    Add 400g of minced beef and spread it out evenly.

•    Once it has reached a thickness of about 1 cm, start flipping the meat over and break it up into smaller pieces using a spatula.

•    When the meat has released a tonne of liquid, add 1 small-diced onion

•    Add the nutmeg, salt, and black pepper

•    Combine thoroughly and sauté the onions until they are tender and wilted.

To make the bechamel:

•    Stir in two bay leaves and a portion of your milk to a chilly saucepan before heating it gently.

•    Lightly boil the bilk, then reduce the heat and simmer for 20 minutes.

•    Turn off the heat, transfer your milk to the refrigerator, and let it cool.

•    When ready, melt the butter in a big saucepan over medium heat, add the flour and thoroughly combine. Cook the flour for about 4-5 minutes, or until the butter starts to leak out.

•    Reduce the heat to low and pour in the milk, 100 to 200 ml at a time so it can combine thoroughly. It must be chilly. Stir the flour and milk together until the milk is completely absorbed.

•    Add the freshly grated nutmeg after the salt and white pepper.

•    Set the heat to medium and let the mixture to bubble for one minute before removing the heat source.

To assemble:

•    Bring a saucepan of water to a boil, add the beef stock cube, and then add the pasta.

•    Cook for approximately 2 minutes shorter than the packet's recommended time, then drain it.

•    Take out and put aside half of the bechamel from the saucepan. Pasta and the remaining bechamel should be combined.

•    Place the meat in a separate dish and stir in 1 cup of tomato sauce.

•    In a large baking dish, place half of the spaghetti and spread it evenly. Arrange meat on spaghetti and flatten it. Repeat with remaining pasta. Pour a cup of tomato sauce over the top, spread it evenly.

•    Top with the remaining bechamel. Brush it with an egg that has been well mixed.

•    Cook for about 45 minutes in an oven set to 180°C, then finish cooking for 5 minutes under the grill. Allow it to cool for 30 minutes before exploring the fascinating pasta

Tada! This delicious Egyptian Makarona Bechamel is ready to be served. Dig in!