Ingredients
- Pasta, shaped like c500 grams
- Minced meat100 grams
- Tomato, peeled and diced2 pieces
- Small onion, diced1 piece
- Garlic clove, finely chopped5 cloves
- Dried thyme, finely chopped1 tablespoon
Tomato Sauce1 tablespoon
Vegetable Oil3 tablespoons- Chicken broth cube1 cube
- Salt and spices0
Liquid milk2 cups
Flour2 cups
Salt0.5 teaspoon
Butter1 tablespoon
Steps
- 1
Boil the pasta, then drain it from the water.
30 minRequired Tools:
Pot - 2
To prepare the sauce, sauté the onion in vegetable oil until it softens, add the garlic and stir well, then add the broth cube until it dissolves and mixes with the onion and garlic.
10 minRequired Tools:
Frying Pan - 3
Add the minced meat and stir until cooked, then add the tomatoes and stir. You can add a little water to prevent the tomatoes from sticking and to make stirring easier.
10 min - 4
Add the dried thyme and stir, then add the salt and spices and mix well.
5 min - 5
Add the tomato sauce and cover the pot until it cooks well and the water evaporates a little, then turn off the heat.
10 min - 6
To make the bechamel, combine all the ingredients and mix with a hand whisk, then place on the heat while continuing to stir until it reaches a consistency similar to pudding.
10 minRequired Tools:🍳Whisk - 7
Prepare a Pyrex dish, place a layer of pasta, then a little of the bechamel sauce and stir gently.
5 minRequired Tools:🍳Pyrex Dish - 8
You can add slices of Kraft cheddar cheese here (optional), pour the meat tomato sauce and distribute it well, then add a layer of pasta and spread it evenly.
5 min - 9
Spread the bechamel sauce on top and distribute it well on all sides.
5 min - 10
You can add grated mozzarella cheese on top of the bechamel sauce at the end, then place it in the oven at 180 degrees for 30 minutes.
30 min
Nutrition Facts
Tomato Sauceper 100gVegetable Oilper 100gLiquid milkper 100gFlourper 100gSaltper 100gButterper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.