Entrees > Leftovers > Middle Eastern Recipes > Pasta > Macarona Béchamel >
Macarona Béchamel
Egyptian beef & pasta in béchamel sauce
1 box or pkg. (16 oz.) penne pasta
2 LBS ground beef
1 onion, chopped
Olive Oil
2 garlic cloves, minced
2 TBS fresh parsley, chopped
1 TBS thyme (dried or fresh-chopped)
1 tsp. cinnamon
1 can (8 oz.) tomato sauce (or use leftover)
1 egg, beaten
Dash of parmesan cheese
3 C Béchamel Sauce
Salt & black pepper to taste
Cook pasta according to package directions; drain and set aside. In a skillet, sauté chopped onion over medium-high heat in a small amount of olive oil until soft. Add minced garlic; stir and sauté another two minutes. Add ground beef to skillet; season with salt and black pepper. Cook until browned, stirring frequently. Drain beef mixture and return to skillet. Add parsley, thyme and cinnamon. Stir in tomato sauce; simmer over low heat for about ten minutes. Remove skillet from heat and allow mixture to cool. Once cooled, stir in beaten egg. Set aside.
In a bowl, combine half of the cooked pasta and half the béchamel sauce. Place mixture in a greased 9×13 baking dish. Spoon meat over pasta mixture; sprinkle parmesan cheese on top. Add remaining pasta; pour remaining béchamel sauce on top. Bake at 400-degrees F for about forty-five to sixty minutes, or until top is golden in color. Cut into squares and serve.
*Macarona Béchamel image (C) Alnokta (2007). Released into the public domain by author and copyright holder.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map
