Pasta with minced meat and bell pepper with bechamel sauce

Make ordinary pasta a real culinary masterpiece! Bechamel pasta or "Arab lasagna" is considered one of the most satisfying and delicious dishes of Arabic cuisine. Residents of Eastern countries liked this food so much that they consistently include this culinary recipe in the menu of the week at least once.

Rainbow

Recipe author

Pasta with minced meat and bell pepper with bechamel sauce

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Composition / ingredients

Servings:

Pasta (can not be long)

350

For cooking:

Water

Salt

to taste

For filling:

Salt

to taste

Minced meat (beef or mutton)

200

Bell pepper (large size)

Tomato paste

Mushrooms (fresh)

300

Onion

Pepper

to taste

For roasting:

Butter (olive or sunflower)

For sauce:

Wheat flour (sifted)

3.5

Milk

Hard cheese

300

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 6 g

Fats 30 % 7 g

Carbohydrates 43 % 10 g

121 kcal

GI: 20 / 70 / 10

Step-by-step cooking

Cooking time: 1 h 40 min

Step 1:
We prepare the products according to the list, immediately measuring the right amount.
Step 2:
First we need to boil the pasta. Pour water into a saucepan and bring it to a boil on the stove. We lay the pasta, add salt and cook over moderate heat while stirring for the time specified in the instructions on the package. Ready-made pasta is thrown into a colander and washed under cold water. Peel and chop the onion, fry it in a frying pan with the addition of butter until transparent.
Step 3:
Add the washed and chopped mushrooms to the frying pan with onions.
Step 4:
Also add peeled and chopped pepper. Mix everything and fry for 5 minutes while stirring.
Step 5:
Add minced meat to the frying pan, fry a little, lay tomato paste and mix. Fry all the ingredients until tender, about 8-10 minutes.
Step 6:
How to make bechamel sauce: fry flour in butter until golden brown. Then add one part of the warm milk and knead thoroughly until smooth, so that lumps do not form. Pour in the rest of the milk and put the mass on the fire. With constant stirring, bring to a boil. You can add any kind of cheese for piquancy. We put aside a little sauce, about one glass, and mix the rest of the sauce with the pasta.
Step 7:
We put part of the pasta in a mold, put the stuffing of minced meat and vegetables on top and spread the rest of the pasta.
Step 8:
Pour a glass of sauce on top and bake. Before serving, sprinkle with grated cheese and leave in the oven for 10 minutes.
Step 9:
Pasta is best served warm.

For this recipe, it is better to use pasta from durum wheat. They are tastier and healthier than ordinary pasta made from premium flour. This is the second course, which can go as an independent snack. You can drink it with hot tea or another drink that will suit this dish. Cook with soul!