This hearty Turkish casserole layers boiled penne with tomato and ground meat sauce, thick béchamel and plenty of kashar cheese (Turkish semi-hard cheese), then bakes until golden. Toasting the flour well in butter and adding the milk gradually keeps the béchamel smooth and lump-free. The large tray makes it a practical main dish for gatherings.
Boil the penne in salted water for 10 minutes, until al dente, then drain.
Sauté the garlic and onion in olive oil, then add the ground meat. Once its color changes, add the tomato sauce, salt and black pepper. Simmer over low heat for 15 minutes, until thickened.
Melt the butter and stir in the flour. Cook briefly, then gradually pour in the milk, stirring for 8 minutes until the sauce is smooth and lump-free.
Spread the boiled pasta in a large baking dish. Pour the ground meat sauce over it, followed by the béchamel, and sprinkle the kashar cheese on top.
Bake in an oven preheated to 200°C / 390°F for 25 minutes, until the cheese is browned.
Pouring all the milk into the béchamel at once can make it lumpy. Add the milk gradually, stirring well after each addition. Allergens: contains wheat (pasta and flour) and milk/dairy (milk, butter and kashar cheese).
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