Classic Pasta Casserole with Meat Sauce and Cheesy Béchamel

Bring a large pot of salted water to a boil.

Add the pasta and cook according to the package instructions until al dente.

Drain the pasta and set aside.

Prepare the Meat Sauce:

In a large skillet, heat 2 tbsp of oil over medium heat.

Add the chopped onion and garlic, cooking until softened and fragrant (about 3-4 minutes).

Add the ground beef (or turkey) and cook until browned, breaking it up into smaller pieces with a spoon.

Stir in the diced tomatoes, tomato paste, oregano, basil, salt, and pepper.

Add water or beef broth and bring the mixture to a simmer.

Let the sauce cook for 10-15 minutes, stirring occasionally, until thickened. Set aside.

Prepare the Béchamel Sauce:

In a separate saucepan, melt the butter over medium heat.

Stir in the flour and cook for 1-2 minutes, forming a roux (a smooth paste).

Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, whisking constantly, until the sauce thickens and comes to a simmer (about 5 minutes).

Stir in the mozzarella cheese and Parmesan cheese until melted and smooth.

Season with salt, pepper, and a pinch of nutmeg (if using).

Assemble the Casserole:

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