Name: Oven baked bechamel chifferini
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 400 g Barilla Chifferini pasta; For the meat filling:; 500 g Ground beef; 3 tablespoons Vegetable oil; 1 Medium onion, finely chopped; 2 cloves garlic, minced; 1 tablespoon Tomato paste or 2 grated tomatoes; 1 teaspoon Salt; 1/4 teaspoon Black pepper; A pinch Of nutmeg; 200 ml Hot water; For the béchamel sauce:; 5 tablespoons Butter; 3 tablespoons Vegetable oil; 5 tablespoons Flour; 1 1/2 liters Milk; 200 ml Heavy cream; 1 teaspoon Salt; 1/4 teaspoon Black pepper; A pinch Of nutmeg; 1 Bay leaf; For topping:; Kaymak, mozzarella, or parmesan

Oven baked bechamel chifferini

50 minutes

Soup Cuts for Ramadan Short

Soup Cuts for Ramadan

Ingredients

4 حصص

400 gBarilla Chifferini pasta

For the meat filling:

500 gGround beef

3 tablespoonsVegetable oil

1Medium onion, finely chopped

2cloves garlic, minced

1 tablespoonTomato paste or 2 grated tomatoes

1 teaspoonSalt

1/4 teaspoonBlack pepper

⁠ ⁠A pinchOf nutmeg

⁠200 mlHot water

For the béchamel sauce:

⁠5 tablespoonsButter

⁠3 tablespoonsVegetable oil

5 tablespoonsFlour

1 1/2 litersMilk

200 mlHeavy cream

⁠ ⁠1 teaspoonSalt

1/4 teaspoonBlack pepper

A pinchOf nutmeg

1Bay leaf

For topping:

Kaymak, mozzarella, or parmesan

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Brown the ground beef in a pan. Add the vegetable oil, onion and garlic. Stir and cook for a few minutes.

Step 2

Add tomato paste or grated tomatoes, nutmeg, salt, and black pepper. Stir and cook for a few minutes.

Step 3

Add hot water and cook until the mixture thickens. Set aside.

Step 4

Melt the butter with the oil in a pot. Add the flour and cook for a minute. Slowly whisk in the milk, then add the cream, salt, pepper, nutmeg, and bay leaf. Cook, stirring constantly, until thickened. Remove the bay leaf.

Step 5

Boil the pasta in salted water until al dente. Drain.

Step 6

Mix the pasta with the béchamel sauce, reserving 1-2 cups of the sauce for the top. Spread half of the pasta mixture into a baking dish. Add the meat filling over it, then cover with the remaining pasta. Pour the reserved béchamel on top.

Step 7

Top with kaymak, mozzarella, or parmesan. Bake in a preheated oven at 180C for 30 minutes, until golden and serve warm.

Chifferini

Chifferini are small, twisted tubes of pasta, perfect for soups or baked dishes. Originating in Italy, they offer a delicious texture that holds sauces well.

Shape

Elbows

Cook time

8 minutes

Pack size

400g

Range

Soup Pasta

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