Grandma’s Classic Baked Pasta with Béchamel and Meat Sauce

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## **Instructions**

### **Step 1: Prepare the Meat Sauce**
1. **Sauté the aromatics** – Heat olive oil in a pan over medium heat. Add chopped onions and cook until softened. Stir in minced garlic and cook for another 30 seconds.
2. **Brown the meat** – Add the ground beef or lamb, breaking it apart with a spoon. Cook until browned.
3. **Add tomatoes & seasonings** – Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, pepper, sugar, and water. Simmer for **15-20 minutes**, stirring occasionally, until thickened.

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### **Step 2: Make the Béchamel Sauce**
1. **Melt the butter** in a saucepan over medium heat. Add the flour and whisk continuously for **1-2 minutes** until the mixture turns golden.
2. **Slowly add warm milk**, whisking constantly to prevent lumps. Continue stirring until the sauce thickens.
3. **Season** with nutmeg, salt, and white pepper. Stir in **½ cup Parmesan cheese** and mix until smooth. Remove from heat.

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### **Step 3: Assemble the Dish**
1. **Cook the pasta** – Boil the pasta according to package instructions until just **al dente**. Drain and set aside.
2. **Layer it up** – In a greased baking dish, spread half of the cooked pasta. Add a layer of meat sauce, followed by the remaining pasta.
3. **Top with béchamel** – Pour the creamy béchamel sauce over the pasta, spreading it evenly.
4. **Sprinkle with cheese** – Top with shredded mozzarella and **¼ cup Parmesan cheese**.

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### **Step 4: Bake & Serve**
1. **Preheat the oven** to 375°F (190°C).
2. **Bake uncovered for 25-30 minutes**, or until the top is golden brown and bubbly.
3. **Rest before serving** – Let the baked pasta sit for **5-10 minutes** before slicing. This helps the layers set for perfect serving!

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## **Serving Suggestions**
🍷 Pair it with a **fresh green salad** and a side of **garlic bread** for a complete meal.
🍽 Enjoy with a glass of **red wine**, such as Chianti or Merlot, to complement the rich flavors.

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## **Tips for the Perfect Baked Pasta**
– **Use fresh nutmeg** in the béchamel for an authentic touch.
– **Cook pasta al dente** so it doesn’t become mushy when baked.
– **Let it rest before serving** to allow the flavors to meld together beautifully.

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## **Final Thoughts**
Grandma’s **Classic Baked Pasta with Béchamel and Meat Sauce** is the ultimate comfort dish—**rich, cheesy, and full of flavor**. Whether you’re making it for Sunday dinner or a special occasion, this time-honored recipe is sure to bring joy to your table.

So go ahead, grab your ingredients, and **enjoy a taste of tradition!** 🍝🧀