Italian-Style Beef and Penne Gratin

Cook the penne rigate pasta in salted boiling water according to package instructions, but reduce the cooking time by 2 minutes (it will finish cooking in the oven). Drain and set aside.

Make the Béchamel Sauce:

In a medium saucepan, melt the butter over medium heat. Add the chopped spring onions and cook for about 3-4 minutes until soft.

Stir in the flour and cook for 1-2 minutes, forming a roux. Gradually whisk in the milk, ensuring no lumps form. Continue whisking until the sauce thickens (about 5-7 minutes). Season with salt and pepper, then set aside.

Cook the Beef:

In a large skillet, heat some oil over medium-high heat. Add the chopped onion and minced garlic, sautéing until fragrant (about 2 minutes).

Add the minced beef, breaking it up with a spoon, and cook until browned. Season with salt and pepper.

Stir in the canned tomatoes and simmer for 10-15 minutes until the sauce has thickened and the beef is fully cooked.

Assemble the Dish:

Preheat your oven to 180°C (350°F).

In a large baking dish, layer the cooked pasta, beef mixture, and béchamel sauce. Mix everything together and then sprinkle with grated Parmesan and mozzarella cheese.

Bake:

Bake in the preheated oven for 15-20 minutes, or until the top is golden and bubbly.

Serve:

Let the dish cool for a few minutes before serving. Garnish with extra Parmesan if desired, and enjoy the flavors of this hearty and cheesy dish!

Serving and Storage Tips