Salt to your liking.
Adding a little bit of meat seasoning, powdered nutmeg, and as much as you like.
Getting ready:
Heat your oven to 180 degrees Celsius (350 degrees Fahrenheit) before using it.
To cook the pasta: Cook the Stellini pasta following the instructions on the box. Boil it in a large pot of salted water until it is “al dente.” Drain the liquid, then set aside for later.
Prepare the béchamel sauce like this: Melt the butter in a pan on medium heat, then mix in the flour until it’s well combined. While stirring constantly, slowly pour in the milk until you have a sauce that is completely smooth. Keep cooking until the sauce is as thick as you want. Use a little bit of salt and nutmeg as seasonings.
To start cooking the meat, first heat a small amount of vegetable oil in a pan on medium heat. Once the onion and garlic smell good and are soft, put them in the pan and cook them. Increase the heat to high, put in the minced meat, and cook until it turns brown. If necessary, add meat seasoning and extra salt. After a few minutes of cooking gently, add the tomato sauce and keep cooking.
To make the dish, first put half of the cooked pasta in a baking dish. Then add half of the meat mixture, and finally, layer half of the béchamel sauce on top. The layers need to be repeated once more.
Baking: Put the shredded mozzarella cheese on top, making sure to spread it evenly. To make sure the cheese is melted and golden, bake it in a preheated oven for about twenty minutes.
Serve: Once you take it out of the oven, allow it to sit for a few minutes before serving it while it’s still warm. Next, savor the delicious flavors of your grandmother’s recipe!
Helpful Tips:
When you are layering the ingredients, ensure that each layer is evenly distributed so that every bite tastes the same.
Flavoring: Adjust the salt and spices to your liking to achieve the taste you want.
To balance the meal, this dish is served with a simple salad or steamed vegetables.
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