This Egyptian baked macaroni dish is the perfect comfort food. Penne or rigatoni is bathed in silky bechamel sauce and layered with spiced meat and tomato sauce, then topped with a thick layer of creamier sauce. It’s then baked to bubbly and crusty perfection.

Egyptian baked macaroni with bechamel sauce

Egyptian baked macaroni with bechamel sauce

Dahlia
This Egyptian baked macaroni dish is the perfect comfort food. Penne or rigatoni is bathed in silky bechamel sauce and layered with spiced meat and tomato sauce.
Prep Time 20 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 40 mins
Course Dinner, Main Course
Cuisine Egyptian
Calories 221 kcal

Equipment

  • Deep 9 x 13" baking dish, or baking dish with equivalent volume

Ingredients
  

For the Meat

  • Olive Oil
  • 1 lbs  ground beef or lamb
  • salt and pepper
  • 1 Medium onion
  • 3 cloves garlic 3 tbsp parsley finely chopped2 eggs whole, beaten
  • 1 tbsp 1 tsp Aleppo pepper 
  • ½ tbsp cinnamon ground
  • 1 6 oz can tomato paste approximately 6 tbsp
  • 3 tbsp   parsley finely chopped
  • 2 eggs beaten
  • ½ tbsp cardamom ground
  • 1 tbsp allspice ground

Pasta

  • 1 lb penne or rigatoni

For bechamel sauce

  • 6 tbsp butter
  • 6 tbsp Ap flour
  • 8 cups whole milk
  • salt
  • white pepper or substitute black pepper if necessary
  • all spice or nutmeg
  • 2 eggs beaten

Instructions
 

  • Preheat oven to 425F

For the Meat

  • Heat a couple tablespoons of olive oil in a frying pan then add ground meat. Cook while breaking up any large pieces until the meat begins to brown.
  • Heat a couple tablespoons of olive oil in a frying pan then add ground meat. Cook while breaking up any large pieces until the meat begins to brown.
  • Add onions and spices. Once onions soften add garlic and saute a few minutes longer
  • Add tomato paste and saute 2-3 minutes longer.
  • Add enough water to just cover the meat. Mix and bring to a boil, then simmer for 5 minutes and turn off heat.
  • Add parsley and beaten eggs and mix well.

For the pasta

  • Cook pasta according to package instructions, but cook for a minute less than al dente. For example, if the package recommends 10-11 minutes for al dente, cook it for 9 minutes.
  • Strain and return to pot.

For the Bechamel sauce

  • Melt butter in a large pot over medium-high heat. Once melted add flour and whisky quickly until there are no lumps.
  • Continue whisking as the mixture (called a roux) begins to turn golden brown and develop a nutty aroma. Don't let it burn!
  • Begin adding your milk bit by bit, about half a cup to a cup at a time, whisking thoroughly after each addition to ensure no lumps develop. Once about half the milk has been added, you can simply add the remaining half all at once. Continue stirring
  • Add salt and pepper and a pinch of either nutmeg or allspice. Taste the sauce to make sure it is well seasoned.
  • Allow the sauce to come up to a boil for a minute then turn off heat.
  • Whisk your eggs in a small bowl. Add a few spoonfuls of bechamel to the eggs and whisk until smooth, then add to your bechamel sauce and stir in thoroughly.

Notes

When making your bechamel sauce, you want to avoid burning the milk. If your milk seems to be burning turn down the heat a bit. If some burned milk is sticking to the bottom of the pot make sure you don’t scrap it off when whisking. It will only cause you problems if you scrape it off into the sauce!
Keyword Baked Pasta, baked pasta, bechamel sauce, casserole, ground meat, pasta, Casserole, Egyptian baked macaroni with bechamel sauce