Introduction: There is nothing quite like the embrace of a warm, cheesy pasta bake. This recipe combines the playful shape of Stellini (star-shaped pasta) with a rich, savory meat ragu and a velvety Béchamel sauce. It is a fusion of Italian textures and home-style baking that promises satisfaction in every bite.
Ingredients
- 500g Stellini pasta
- 700g Ground meat (Beef, pork, chicken, or turkey)
- 500ml Whole milk
- 200g Tomato sauce (Passata or marinara)
- 100g Shredded hard mozzarella
- 50g Unsalted butter
- 15g All-purpose flour
- 1 Small onion, finely chopped
- 3 Garlic cloves, minced
- Optional: Vegetable oil, salt, meat seasoning, and a pinch of powdered nutmeg
The Methodology (Preparation & Cooking)
1. The Pasta Foundation
Bring a large pot of salted water to a boil. Add the Stellini pasta. Because these are small, they cook quickly—aim for al dente so they don’t get mushy during the baking process. Drain and set aside.
2. The Béchamel (White Sauce)
In a small saucepan, melt the butter over medium heat. Whisk in the flour to create a “roux.” Gradually pour in the milk, whisking constantly to prevent lumps. Continue stirring until the sauce thickens into a silky consistency. Season with salt and nutmeg.
3. The Savory Meat Filling
Sauté onion and garlic in a splash of oil until translucent. Add your choice of ground meat, browning it thoroughly. Stir in the tomato sauce and your preferred seasonings. Let it simmer for 5 minutes to allow the flavors to meld.
Assembly & Baking
Preheat your oven to 180°C (350°F). In a greased baking dish, follow this formation:
- Layer half of the Stellini pasta.
- Spread half of the meat mixture over the pasta.
- Drizzle half of the Béchamel sauce.
- Repeat the layers once more.
- Top generously with shredded mozzarella.
Bake: Place in the oven for 20 minutes until the cheese is bubbling and golden brown.
History & Heritage
While pasta bakes (Pasta al Forno) originated in Italy as a way to use leftover ingredients, the addition of Béchamel sauce stems from French culinary influence that moved into Northern Italian cooking. Using “Stellini” adds a whimsical, nostalgic element, as these star shapes are traditionally used in soups for children, but here they provide a unique, dense texture that holds the sauce perfectly.
Benefits
- High Protein: The 700g of meat provides a substantial protein boost for muscle recovery.
- Calcium Rich: The combination of milk, butter, and mozzarella offers a high dose of calcium.
- Energy: The complex carbohydrates in the pasta provide sustained energy for your day.
For the Lovers of This Dish
This recipe is specifically designed for Comfort Food Lovers. If you enjoy the creaminess of Mac & Cheese but crave the hearty structure of a Lasagna, this is your perfect middle ground. It is a favorite for families with children (who love the star shapes) and anyone looking for a “warm hug in a bowl” after a long day.
Conclusion
The Stellini Meat & Béchamel Bake is more than just a meal; it’s a versatile, crowd-pleasing masterpiece. By combining simple pantry staples with a bit of layering technique, you create a gourmet experience that feels both sophisticated and deeply familiar. Serve it hot, and watch it disappear!
