Ingredients
Prepare the Meat Sauce
-
Lean ground beef 750 g
-
Onions, diced 150 g
-
Nutmeg, ground 22 ml
-
Cinnamon, ground 22 ml
-
Dill, fresh, chopped 22 ml
-
Oregano 30 ml
-
Garlic powder 30 ml
-
Paprika 30 ml
-
Salt and pepper to taste
-
Tomato sauce 740 g
-
Penne pasta (or Ziti), cooked 250 g
-
Parmesan cheese, grated 150 g
Prepare the Bechamel
-
Eggs, large 12 each
-
Parmesan cheese, grated 90 g
-
Feta cheese, crumbled 250 g
Finish the Dish
-
Parmesan cheese, grated 90 g
-
Fresh herbs, as needed
Preparation
-
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.
-
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.
-
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.