Ingredients:
- 1 liter of milk
- 100 grams of grated hard mozzarella cheese
- 1 finely chopped onion
- 3 minced garlic cloves
- 700 grams of minced meat (beef, pork, chicken, or turkey)
- 200 grams of tomato sauce
- Vegetable oil (for cooking)
- Salt (to taste)
- Seasoning: A pinch of meat seasoning, ground nutmeg (to taste)
Preparation:
- Preheat the oven to 180°C (350°F).
- Cook the pasta: Prepare Stellini pasta according to the package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
- Make the béchamel sauce: In a pan, melt the butter over medium heat. Add the flour and whisk until smooth to create a roux. Gradually pour in the milk while whisking continuously to avoid lumps. Cook until the sauce thickens. Season with salt and a dash of nutmeg. Set aside.
- Cook the meat: Heat a small amount of vegetable oil in a pan over medium heat. Sauté the finely chopped onion and garlic until softened and aromatic. Increase the heat to high, add the minced meat, and cook until browned. Season with meat seasoning and additional salt if needed. Stir in the tomato sauce and let it simmer for a few minutes.
- Assemble the dish: Layer half of the cooked pasta in a baking dish, followed by half of the meat mixture, and half of the béchamel sauce. Repeat the layers with the remaining pasta, meat, and sauce.
- Bake: Sprinkle the grated mozzarella cheese evenly over the top. Bake for about 20 minutes, or until the cheese is bubbling and golden brown.
- Serve: Remove the dish from the oven and let it rest for a few minutes before serving warm. Enjoy the rich and comforting flavors!