Bechamel Pasta Bake (Macarona Bechamel)

This bechamel pasta bake, also called macarona bechamel or pastitsio, is an amazingly flavorful dinner casserole! It combines rigatoni noodles with a seasoned ground beef filling and a rich bechamel white sauce! It's an addictive flavor combination that you'll be making over and over again after trying it!

Ground Beef Pasta Bake With White Sauce

There is something so comforting about a homemade pasta bake. The warmth and richness make this hearty casserole irresistible! Plus, it's perfect for feeding a crowd!

The meat mixture and bechamel sauce combine like they were always meant to be together. The rigatoni, spices, and seasonings make for a meaty, creamy pasta bake that is uniquely flavorful. Get ready to serve second helpings!

Incredibly Tasty Comfort Food The Whole Family Will Love!

Jump to:

• Ground Beef Pasta Bake With White Sauce
• ❓ What Is Macarona Bechamel
• 🥘 Bechamel Pasta Bake Ingredients
• 🔪 How To Make A Bechamel Pasta Bake
• 🥗 Sides
• 💭 Angela's Pro Tips & Recipe Notes
• 🥡 Storing & Reheating
• ❓ Recipe FAQs
• 🍝 😋 More Great Pasta Recipes
• 📖 Recipe Card
• 💬 Comments & Reviews

Pasta bakes, like my macarona bechamel or Italian sausage bake, are so satisfying, there’s no reason not to indulge!

❓ What Is Macarona Bechamel

This pasta bake is a cuisine with Arabic, Egyptian, and Mediterranean influences. The flavors are different than the Italian pasta fare you may be accustomed to, but just as delicious.

Throughout the Mediterranean, different countries have their own versions, including Turkey, Greece, Cyprus, Egypt, and the Middle East. This Egyptian macarona bechamel recipe is very closely related to the Greek pastitsio and possibly based upon the Greek recipe.

🥘 Bechamel Pasta Bake Ingredients

Be sure to have a pan and stockpot on hand, as well as all of the below ingredients set up and ready. You can also choose to use a Dutch oven, as you’ll see in the directions below.

Pasta

• Rigatoni – A 1-pound bag or box of rigatoni noodles. The large shape and size of this style of pasta have a robust quality to hold up to the meaty sauce.

Meat Mixture

• Olive Oil – 1 tablespoon of olive oil. Use a good quality extra virgin olive oil for the best flavor. I find it does make a difference.
• Yellow Onion – Dice 1 large onion so there’s plenty of tasty onion in every bite. A white onion will work in a pinch, but the sweeter yellow varieties taste best.
• Ground Beef – 1 ½ pounds of ground beef. I go for 85% lean ground beef for just the right amount of fat for taste and texture.
• Tomato Sauce – 16 ounces of tomato sauce. The fresh tomato flavor is a must for this Mediterranean meal.
• Allspice – 1 teaspoon of allspice. The aromatic spice is full of sweetness but adds that special something to savory dishes.
• Cinnamon – 1 teaspoon of cinnamon. The zesty taste enhances the allspice and adds warmth to the sauce.
• Salt & Pepper – 1 teaspoon each of salt & pepper. The seasoning staples nearly any dish can’t do without. Used in both the meat and white sauce (below).

Bechamel Sauce

• Butter – 1 cup of butter (2 sticks). No skimping on the creamy richness. Salted or unsalted both work, but rich European butter is best!
• All-Purpose Flour – 1 cup of AP flour to thicken up the sauce for that crave-worthy, rich consistency that makes bechamel so wonderful!
• Milk – 4 cups of milk. Like real butter, use full-fat whole milk for the most decadent results.
• Chicken Broth – 1 cup of chicken broth or stock. The salty goodness of chicken broth or chicken stock adds flavor to your sauce.
• Nutmeg – ½ teaspoon of ground nutmeg. Sweet, spicy, and a little nutty, this spice brings savory dishes to the next level.

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How To Make A Bechamel Pasta Bake

My recipe for bechamel pasta bake yields 8 generous servings, so feel free to adjust the measurements if you want to make more. Now that you’re getting hungry, let’s make the pasta bake!

You’ll be impressed with how simple it is to make when it tastes like restaurant-level cuisine.

1. Prepare. Preheat your oven to 350°F (175°C). Coat your casserole dish with a light amount of olive oil to make serving easier.
2. Cook your rigatoni (or pasta of choice). Bring a large pot of salted water to a boil and cook 1 pound of rigatoni (454 grams) until it is al dente (firm to the bite). *The texture is perfect if you take a minute or two off the package instructions!
3. Drain and rinse. Drain the pasta and rinse with cold water under the faucet. Set it aside for assembly later in the process.

Make the Meat Mixture

1. Heat your skillet and oil. Add 1 tablespoon (15 milliliters) of extra virgin olive oil to a large pan and bring it to medium-high heat. The oil should shimmer and be at the point of beginning to smoke when ready.
2. Saute the onion. Add the large diced yellow onion to the pan with the olive oil and cook for approximately 5 minutes or until you see the onions become translucent and soft.
3. Brown the ground beef. Add 1 ½ pounds (680 grams) of lean ground beef to the onions, breaking it up into small tidbits. Cook until the meat is browned.
4. Add tomato sauce and spices. Add in 16 ounces (473 milliliters) of tomato sauce as well as 1 teaspoon (6 grams) each of allspice and cinnamon, along with 1 teaspoon each of salt and ground black pepper. Mix all ingredients.
5. Bring to a boil, then simmer. Bring the meat mixture to a low boil and reduce the heat to simmer for 10 minutes. Remove from heat after 10 minutes and set aside until ready to assemble the casserole.

Make the Bechamel Sauce

1. Melt butter. Melt one cup of butter (2 sticks, 16 tablespoons, or 227 grams) in a medium saucepan over medium heat.
2. Make the roux. Once the butter has melted completely, add 1 cup (120 grams) of all-purpose flour a bit at a time until incorporated smoothly. Stir constantly until the flour is combined with the butter. *This should take 2-4 minutes. You want the roux base slightly toasted before adding liquid.
3. Whisk in the liquids. Reduce the heat to medium-low and add 4 cups (946 milliliters) of whole milk and 1 cup (237 milliliters) of chicken stock along with 1 teaspoon (7 grams) each of salt and pepper. Whisk until you don’t see any clumps and the sauce is thick enough that it can coat the back of a spoon without running off.
4. Set aside. Remove the saucepan from the heat. Set aside for assembly.

Assemble the Pasta Bake

1. Sauce the bottom of your casserole dish. Use a spoonful of sauce to lightly cover the bottom of your baking dish.
2. Add half the pasta. In a baking pan or large Dutch oven, place half the rigatoni in the bottom and pour 1 cup of the bechamel sauce over the pasta.
3. Add the meat layer. Add in all of the meat mixture and use a spoon to spread all over the pasta and bechamel sauce.
4. Add the remaining pasta and sauce. Add the rest of the pasta and top with the remaining bechamel sauce. Spread the sauce evenly all over the top.
5. Bake until golden. Put the baking pan or Dutch oven into the oven and bake for 45-55 minutes at 350°F (175°) until the pasta bake is a lovely golden brown.
6. Allow to cool and set. Remove your bechamel pasta bake from the oven and allow it to cool for about 20 minutes as the bechamel sauce sets.

🥗 Sides

Enjoy your hearty bechamel pasta with a simple Caesar salad on the side for a wonderful family meal any night of the week! Don't forget the garlic bread! Enjoy!

💭 Angela's Pro Tips & Recipe Notes

• While rigatoni is my go-to pasta for this pasta bake, you can substitute another kind if you desire. I do recommend something hearty, such as ziti or even orecchiette, as delicate pasta like angel hair may not match well with this style of sauce.
• Use room temperature, or even slightly heated milk, for the best bechamel sauce results. You can heat the 4 cups of whole milk in the microwave in 1-minute bursts, stirring between until warmed to the touch.
• Be sure to spread the sauce evenly so that all the pasta is covered. No piece of pasta should be skipped over. A large spoon will do the trick for spreading from corner to corner.
• When cooking the ground beef, get it to a nicely browned (and fully cooked) color.

🥡 Storing & Reheating

Refrigerating

Most pasta dishes will stay fresh for about 3-5 days in the refrigerator. I recommend eating your leftovers within 1-2 days for the best results.

Keep the pasta bake covered with plastic wrap or foil or stored in an airtight container.

Freezing Bechamel Pasta Bake

Store your leftovers in an airtight freezer container if you won’t be enjoying them within a few days. Properly stored, the bechamel pasta bake will last up to 3 months.

Reheating Bechamel Pasta Bake

The best way to reheat your casserole is in the oven. Place your desired portion into an oven-safe dish and warm at 350°F (175°C).

Alternatively, reheat in a microwave-safe dish in the microwave until nice and hot, about 2-3 minutes for refrigerated leftovers and 5 minutes or so for frozen.

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❓ Recipe FAQs

🍝 😋 More Great Pasta Recipes

• Creamy Smoked Salmon Pasta - A quick and easy seafood pasta featuring cream sauce and flaky smoked salmon!
• Taco Pasta - Give your pasta a Tex-Mex twist with seasoned ground beef, salsa, and melted cheese in every bite!
• Pasta alla Norma - Experience a taste of Sicily with this classic Italian dish that combines tender pasta with rich tomato sauce and creamy eggplant!
• Cajun Sausage Pasta - Creamy pasta with a zesty kick from Cajun seasoning and smokey sausage!
• Ham and Pea Pasta - Enjoy the perfect combination of savory ham, tender peas, and a light, creamy sauce tossed with your favorite pasta!
• Million Dollar Spaghetti Casserole - Layers of rich meat sauce, creamy melted cheese, and perfectly cooked spaghetti, all baked to golden perfection!

📖 Recipe Card