Preparation
45 minutes
- Step 1
- Boil the tubular pasta according to the instructions on the box and to the ideal al dente cooking ratio, then drain and cool under cold water and set aside.
- Step 2
- Heat the oil in a saucepan and fry the onions for 2 minutes, then add the minced meat and fry for 5 minutes until the meat turns brown. Season the ingredients with salt and black pepper, then stir and set aside.
- Step 3
- Place the milk and MAGGI® Secrets Béchamel Mix with Cheese Flavor in a large saucepan and bring to boil with constant stirring, then simmer over low heat for 2-3 minutes or until the sauce becomes thick.
- Step 4
- Pour two-thirds of the béchamel sauce over the boiled pasta in a mixing bowl, where the pasta and the sauce are well mixed. Spread half of the pasta mixture over the base of an oven dish.
- Step 5
- Pour the prepared meat mixture over the pasta in the same dish, then top with the remaining pasta mixture.
- Step6
- the remaining amount of bechamel sauce over the pasta and sprinkle the grated mozzarella cheese on top.
- Step 7
- Bake the dish in a preheated oven at 190°C for 15-20 minutes, or until the top turns golden