For lovers of comforting pasta dishes, baked Stellini pasta with meat, mozzarella, and a creamy béchamel sauce is the ultimate indulgence. This recipe is a harmonious blend of textures and flavors that bring together savory meat, rich cheese, and smooth béchamel, all layered between perfectly cooked pasta. Whether you’re looking to whip up a weeknight dinner or prepare a meal for a special occasion, this dish is sure to be a hit at your table.
Ingredients
Here’s a quick look at everything you’ll need:
| Ingredient | Quantity |
|---|---|
| Stellini pasta | 500 grams |
| Butter | 50 grams |
| Flour | 15 grams |
| Milk | 500 milliliters |
| Grated hard mozzarella cheese | 100 grams |
| Onion (finely chopped) | 1 |
| Garlic cloves (minced) | 3 |
| Minced meat (beef, pork, chicken, or turkey) | 700 grams |
| Tomato sauce | 200 grams |
| Vegetable oil | As needed |
| Salt | To taste |
| Meat seasoning (optional) | To taste |
| Nutmeg (ground) | A pinch |
Step-by-Step Instructions
1. Preheat Your Oven
Start by preheating your oven to 180°C (350°F). Properly preheating ensures that the dish will bake evenly, giving you a perfectly browned and bubbling top layer.
2. Cooking the Stellini Pasta
Fill a large pot with salted water and bring it to a boil. Cook the Stellini pasta following the instructions on the package, typically until it reaches an al dente texture. This means the pasta should be firm to the bite without being too soft. Drain the pasta and set it aside for later use.
3. Prepare the Béchamel Sauce
To make the smooth and creamy béchamel sauce, begin by melting 50 grams of butter in a saucepan over medium heat. Once the butter has melted, add 15 grams of flour and whisk continuously until it forms a paste (known as a roux). The roux should cook for a minute or two to remove the raw taste of flour.
Gradually add 500 milliliters of milk, while whisking, ensuring there are no lumps. Continue stirring the mixture until the sauce thickens to a silky smooth consistency. Season the béchamel sauce with salt and a pinch of nutmeg to add depth of flavor. Once done, remove from heat and set aside.
4. Cook the Minced Meat
In a large frying pan, heat a splash of vegetable oil over medium heat. Add the finely chopped onion and garlic. Sauté them until the onions turn translucent and fragrant. Increase the heat to high and add 700 grams of minced meat (beef, pork, chicken, or turkey—your choice). Stir the meat until it is fully browned and cooked through, breaking up any clumps as it cooks.
Once browned, season the meat with salt and optional meat seasoning, adjusting to taste. Stir in 200 grams of tomato sauce, ensuring the meat mixture is fully coated. Let it simmer for a few minutes, allowing the flavors to meld together.
5. Assemble the Dish
Now that all the elements are prepared, it’s time to layer them in a baking dish. Start by greasing the dish with a little vegetable oil to prevent sticking.
- Spread half of the cooked Stellini pasta across the bottom of the dish, making sure to distribute it evenly.
- On top of the pasta, spoon half of the meat mixture, spreading it into a uniform layer.
- Pour half of the béchamel sauce over the meat, ensuring full coverage.
Repeat the layers once more with the remaining pasta, meat, and béchamel sauce.
6. Add Mozzarella Topping
Sprinkle 100 grams of grated hard mozzarella cheese evenly over the top layer of béchamel. This will create a beautifully golden and bubbly crust as it bakes.
7. Bake to Perfection
Place the assembled dish into the preheated oven and bake for 20 minutes or until the cheese on top becomes golden brown and starts to bubble. The dish should be heated through, and the cheese should have a lovely, crisp texture.
8. Let it Rest
Once baked, remove the dish from the oven and let it rest for a few minutes before serving. This allows the layers to settle and makes for cleaner slices when you serve.
