Macarona Bechamel (Egyptian Baked Pasta)

Step 1

Cook pasta according to package directions, try to make it a bit al dente as it will continue cooking in the oven.

Step 2

Drain, then add a tablespoon of oil to the pasta and stir to combine. Check the seasoning of the pasta, adding more salt and pepper if you like. Set aside

Step 3

In a pan over medium heat, add 2 tablespoons of oil, then sauté onion until fragrant, about 1 minute. Add ground meat and brown.

Step 4

Drain fat and stir in tomato paste. Continue cooking for a couple of minutes more. Season with cinnamon, salt and pepper.

Step 5

Set aside.

Step 6

In a large saucepan over medium heat, add oil and butter. Wait until butter melts then add flour and whisk for 1- 1 1/2 minutes.

Step 7

Add the liquids gradually, one cup at a time whisking vigorously as the sauce will thicken.

Step 8

Keep cooking for an additional 5 minutes, or until the sauce thickens enough to cover the back of a spoon and does not disappear when you make a path with your finger.

Step 9

Set aside

Step 10

Preheat your oven to 350F.

Step 11

Pour about 3/4 cup of the béchamel sauce over the cooked pasta and mix well.

Step 12

Spread another 1/2 cup of the béchamel sauce evenly at the bottom of a 9x13 casserole dish. Spread half the pasta over, then layer the entire meat mixture over the pasta. Top that with the remaining pasta and level.

Step 13

Crack an egg, if using, over the remaining béchamel sauce and whisk well.

Step 14

Pour the béchamel over the pasta and spread evenly.

Step 15

Bake in the oven for almost 30-45 minutes or until the top is golden brown and bubbly.

Step 16

Let it rest for 15 minutes before cutting and serving.