Béchamel baked pasta is a hearty Turkish casserole for crowds, made by layering boiled penne with a tomato-and-beef sauce and a creamy béchamel, then topping it generously with kaşar cheese before oven-baking. Cooking the flour thoroughly in butter and adding the milk slowly is what keeps the béchamel smooth and lump-free. Baking it in one large tray makes it a practical main course for guest tables.
Boil the penne in salted boiling water for 10 minutes until al dente, then drain.
Sauté the garlic and onion in olive oil, add the ground beef, and once it changes colour add the tomato sauce, salt and black pepper, simmering over low heat for 15 minutes until thickened.
Melt the butter, add the flour and cook it lightly, then pour in the milk a little at a time, stirring for 8 minutes until you get a lump-free sauce.
Spread the boiled pasta in a large baking tray, pour the meat sauce over it, then the béchamel, and sprinkle the kaşar cheese on top.
Bake in a preheated 200-degree oven for 25 minutes until the cheese turns golden.
If you pour the milk into the béchamel all at once, the sauce turns lumpy — add it a little at a time, stirring well each time. Allergens: contains gluten (pasta, flour) and milk and dairy (milk, butter, kaşar cheese).
Adding a pinch of grated nutmeg to the béchamel gives the casserole a light, surprising aroma.
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