Prepare the Meat Sauce

  • Lean ground beef 750.0 g
  • Onions, diced 150.0 g
  • Nutmeg, ground 22.0 ml
  • Cinnamon, ground 22.0 ml
  • Dill, fresh, chopped 22.0 ml
  • Oregano 30.0 ml
  • Garlic powder 30.0 ml
  • Paprika 30.0 ml
  • Salt and pepper to taste
  • Tomato sauce 740.0 g
  • Penne pasta (or Ziti), cooked 250.0 g
  • Parmesan cheese, grated 150.0 g

Prepare the Bechamel

Finish the Dish

  • Fresh herbs, as needed
  1. Prepare the Meat Sauce

    • In a large skillet brown the beef and onions with all the spices. Cook for about 5 minutes, then add the tomato sauce. Let the meat and sauce mixture simmer for a few minutes until thick, and most of the sauce has reduced. Set aside and chill.
    • In a large bowl mix chilled meat sauce with cooled pasta and parmesan. Incorporate well and pack lightly in a greased half hotel pan.
  2. Prepare the Bechamel

    • Crack the eggs in a large bowl and whisk. Slowly incorporate 2 cups of preparedKnorr Culinary Creamand mix well. Slowly whisk this egg mixture into the remainder of theKnorr Culinary Creamuntil its fully incorporated. Add the parmesan and crumbled feta.
    • Pour the béchamel on top of the meat and pasta mixture and let it set. This will create its own layer on top of the pasta.
  3. Finish the Dish

    • Bake at 190 C for 1.5 hours or until the “béchamel custard” is set and golden brown. Allow to rest for at least 25 min before cutting into squares.
    • Garnish each piece with parmesan cheese and fresh herbs.
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