Béchamel Red Pasta

Note this recipe makes 2 of the pans pictured above

Pasta Recipe:

1 lb. Penne Pasta

1 cup yellow onion, diced

1 cup green pepper, diced

1 tsp garlic, crushed

1 lb. ground beef

1/2 cup parsley, minced

3-4 cups marina pasta sauce

** You can choose to add less sauce, but I added 4 cups because I love my pasta sauce-y

1/2 tsp black pepper

1 tbsp cooking oil

Béchamel recipe:

2 cups whole milk, room temp.

1/4 cup butter

4 tablespoon all purpose flour

1/2 tsp salt

1 cup parmesan, freshly grated

Adapted from recipesfromitaly

Pasta Directions:

1. Cook pasta based on package directions.

2. In a pot add cooking oil and heat on medium high, once the pot is heated add onion and pepper. Sauté for 10 min on low until onion and pepper are soft.

3. Add garlic and ground beef and cook on medium heat until beef is browned.

4. Add parsley and pasta sauce to the pot.

5. Once pasta is cooked, drain it from the water and add cooked pasta to the beef sauce mixture. Mix them together well and set aside.

Béchamel Directions:

1. Grate the parmesan cheese and set aside.

2. In a small sauce pan, add butter and let it melt at low heat.

3. Slowly add the flour one tablespoon at a time while whisking the butter and flour.

4. Once you add all the flour and its mixed well with the butter, you will see a wet paste.

5. Slowly add the room temp. milk while whisking on medium heat.

6. Allow the béchamel to come to a simmer while occasionally whisking for 5 min.

7. Add the salt and parmesan cheese to the hot milk mixture and whisk.

Assembly Directions:

1. Preheat oven to 400 F

2. Add the beef red sauce pasta to a pan and pour the béchamel over the pasta.

3. Bake in the oven for 8 min. and then broil for 5 min. or until desired golden color.

4. I don’t recommend you leave pasta in the oven for too long because it will dry the sauce.

5. Allow it to firm for 10-20 min. then serve. Enjoy! Sahteen!