Ingredients :
- 40 g butter
- 2 tablespoons flour
- 500 ml milk
- A bunch of spring onions, chopped
- 300 g penne rigate pasta
- 150 g hard grated
- 1 onion, chopped
- 2 cloves of garlic, minced
- 600 g minced beef
- 300 g chopped canned tomatoes in their own juice
- 150 g hard mozzarella cheese, grated
- Salt and black pepper to taste
Instructions :
- Bring a large pot of salted water to a boil. Add the penne rigate pasta and cook according to package instructions until al dente. Drain and set aside.
- In a medium saucepan, melt the butter over medium heat. Add the chopped spring onions and sauté until soft.
- Stir in the flour and cook for about 1-2 minutes, until it forms a smooth paste.
- Gradually whisk in the milk, continuing to stir until the mixture thickens into a creamy sauce.
- Remove from heat and stir in the grated until melted and smooth. Season with salt and black pepper to taste. Set aside.
- In a large skillet, heat a little over medium heat. Add the chopped onion and garlic, and sauté until fragrant and translucent.
- Add the minced beef to the skillet, breaking it up with a spoon. Cook until browned and no longer pink.
- Stir in the chopped canned tomatoes with their juice. Simmer the mixture for about 10 minutes, allowing the flavors to meld. Season with salt and black pepper to taste.
- Preheat your oven to 180°C (360°F).
- In a large mixing bowl, combine the cooked penne pasta with the beef and tomato mixture. Mix well.
- Add the remaining pasta mixture on top, pour over the remaining cheese sauce, and finish with the remaining grated mozzarella cheese.
- Transfer half of the pasta mixture to a greased baking dish. Pour half of the cheese sauce over the pasta and sprinkle with half of the grated mozzarella cheese.
- Place the baking dish in the and bake for 25-30 minutes, or until the cheese is golden and bubbly.
- Remove from the oven and let it cool for a few minutes before serving. Enjoy this delicious Italian-inspired baked penne with a fresh salad or garlic bread.
