Entree: Turkey – Aegean Turkey – Fırın Makarna (Baked pasta casserole layered with meat tomato sauce and creamy béchamel)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Additional 10 min

Total 1 hr 20 min

Ingredients

- 12 oz (340 g) penne or rigatoni pasta
- 1 lb (454 g) ground beef
- 2 tbsp (30 ml) olive oil
- 1 medium onion, finely chopped, approx. 5 oz (150 g)
- 2 cloves garlic, minced, approx. 0.5 oz (15 g)
- 1 can (14 oz / 400 g) crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 1 tsp (5 g) granulated sugar
- 1 tsp (1 g) dried oregano
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 large eggs, approx. 3.5 oz (100 g) total
- 4 tbsp (56 g) unsalted butter (for béchamel)
- 4 tbsp (30 g) all-purpose flour (for béchamel)
- 2 cups (480 ml) whole milk (for béchamel)
- Pinch nutmeg
- 1 cup (100 g) grated kasar or mozzarella cheese, plus extra for topping
- 1/4 cup (25 g) breadcrumbs (optional, for top)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch (23x33 cm) baking dish.
2. Cook the pasta in a large pot of salted boiling water until just al dente (about 1–2 minutes less than package instructions). Drain and set aside.
3. Heat 2 tbsp (30 ml) olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.
4. Add 1 lb (454 g) ground beef to the skillet. Break up with a spoon and cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if necessary.
5. Stir in 2 tbsp (30 g) tomato paste and cook 1 minute, then add 1 can (14 oz / 400 g) crushed tomatoes, 1 tsp (5 g) sugar, 1 tsp (1 g) dried oregano, 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper. Simmer gently for 10 minutes to thicken. Adjust seasoning.
6. In a medium saucepan, melt 4 tbsp (56 g) butter over medium heat for the béchamel. Whisk in 4 tbsp (30 g) flour and cook for 1 minute. Gradually whisk in 2 cups (480 ml) milk until smooth. Cook, stirring, until the sauce thickens to a custard-like consistency, about 5–7 minutes. Remove from heat, season with a pinch of nutmeg and stir in 2 large eggs, approx. 3.5 oz (100 g) total, whisking quickly to combine.
7. Combine the drained pasta with the meat sauce in a large bowl until evenly coated. Transfer half of the pasta-meat mixture into the prepared baking dish and spread evenly.
8. Pour half of the béchamel over the first layer, sprinkle with half of the 1 cup (100 g) grated cheese, then add the remaining pasta-meat mixture. Pour the remaining béchamel over the top, sprinkle with remaining cheese and 1/4 cup (25 g) breadcrumbs if using.
9. Bake in the preheated oven for 25–30 minutes or until the top is golden and bubbling. If desired, place briefly under the broiler for 1–2 minutes to brown the top—watch closely.
10. Remove from oven and let rest 5–10 minutes. Garnish with 2 tbsp (8 g) chopped fresh parsley and serve warm.