Cheesy Baked Pasta with Meat Sauce

I love pasta in every form, but this version makes everyone at home happy. And since it uses a full pack of pasta, I always end up with an extra portion to take to work the next day. It’s one of those comforting meals that taste even better after reheating, thanks to the flavorful meat sauce, creamy homemade béchamel, and that golden cheesy crust on top.

Ingredients

• 500 g pasta (rigatoni, penne, ziti, or any short pasta you have on hand)

For the Meat Sauce

• 2 tablespoons olive oil

• 1 onion (finely chopped)

• 2 cloves garlic (minced)

• 300 g ground beef

• 1 tablespoon tomato paste

• 1 can (400 g) chopped tomatoes

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon dried oregano

  
  

For the Béchamel Sauce

• 2 tablespoons butter

• 2 tablespoons flour

• 3 cups warm milk

• Salt

• A pinch of black pepper

For Topping

• 150 g shredded cheese (mozzarella or Gouda)

Instructions

1. Make the meat sauce

Heat olive oil in a large pan and sauté the onion until soft.

Add the garlic and ground beef, cooking until the meat is browned and the liquid has evaporated.

Stir in tomato paste and chopped tomatoes.

Season with salt, pepper, and oregano.

Let it simmer for 10–15 minutes, until slightly thickened.

2. Prepare the béchamel sauce

In a small saucepan, melt the butter and whisk in the flour until lightly golden.

Gradually add the warm milk, whisking continuously until smooth and creamy.

Season with salt and pepper, then remove from heat once it thickens slightly.

3. Cook the pasta

While the béchamel is cooking, boil the pasta in salted water until 1–2 minutes shy of the package time.

Drain and immediately toss with the meat sauce.

4. Combine and assemble

Stir half of the béchamel sauce into the pasta mixture.

Transfer everything into a baking dish and spread the remaining béchamel on top.

Finish with shredded cheese.

5. Bake

Bake in a preheated oven at 190°C (top and bottom heat) for about 25 minutes, until the top is golden and bubbly.

Let it rest for 10 minutes before slicing.