Stellini Pasta Bake with Béchamel and Meat Sauce

Ah, a Stellini Pasta Bake with Béchamel and Meat Sauce — comforting, cheesy, and perfect for a hearty dinner. Here’s a full recipe that layers tender stellini pasta with rich meat sauce and creamy béchamel.

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Stellini Pasta Bake with Béchamel and Meat Sauce

Serves 4–6

Ingredients

For the Meat Sauce:

• 1 lb (450 g) ground beef or beef/pork mix

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 can (14 oz / 400 g) crushed tomatoes

• 2 tbsp tomato paste

• 1 tsp dried oregano

• 1 tsp dried basil

• Salt and pepper, to taste

• 1 tbsp olive oil

For the Béchamel Sauce:

• 4 tbsp butter

• 4 tbsp all-purpose flour

• 2 ½ cups milk, warmed

• Pinch of nutmeg (optional)

• Salt and pepper, to taste

For the Pasta Bake:

• 2 cups stellini pasta (or small pasta like ditalini)

• 1 cup grated mozzarella cheese

• ¼ cup grated Parmesan cheese

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Instructions

1. Cook the Pasta:

1. Bring a large pot of salted water to a boil.

2. Cook stellini pasta 1–2 minutes less than package instructions (al dente).

3. Drain and set aside.

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2. Make the Meat Sauce:

1. Heat olive oil in a skillet over medium heat.

2. Sauté onions until translucent, then add garlic and cook 30 seconds.

3. Add ground meat and cook until browned.

4. Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper.

5. Simmer for 10–15 minutes until slightly thickened.

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3. Make the Béchamel Sauce:

1. In a saucepan, melt butter over medium heat.

2. Whisk in flour and cook 1–2 minutes until lightly golden.

3. Gradually whisk in warm milk, a little at a time, to avoid lumps.

4. Cook, stirring constantly, until thickened.

5. Season with salt, pepper, and a pinch of nutmeg.

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4. Assemble the Pasta Bake:

1. Preheat oven to 375°F (190°C).

2. In a large mixing bowl, combine cooked stellini pasta with meat sauce.

3. Pour pasta and meat mixture into a greased 9×13-inch baking dish.

4. Pour béchamel sauce evenly over the top.

5. Sprinkle mozzarella and Parmesan on top.

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5. Bake:

• Bake uncovered for 20–25 minutes until cheese is melted and golden.

• Let rest for 5 minutes before serving.

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Tips

• For extra flavor, add a handful of fresh chopped basil or parsley to the meat sauce.

• Use half-and-half or cream in the béchamel for an even richer sauce.

• Stellini pasta works well because it holds the sauce in its tiny shape, but small shells or ditalini are good substitutes.

• This dish can be prepared ahead and baked later — just cover and refrigerate until ready to bake.