Nutritional Chart
Calories: 620 kCal / serving
- Proteins:
- Fats:
- Carbs:
- 37 g
- 27 g
- 55 g
Ingredients Needed for Beef and Bucatini Casserole
For the pasta:
salt
water
1 pound bucatini pasta
For the beef mixture:
2 tablespoons of vegetable oil
2 garlic cloves, crushed
1 small onion, diced
1 tablespoon dried oregano
1 teaspoon allspice
½ tablespoon cinnamon
1 bay leaf
½ cup white wine
1 pound ground beef
salt
pepper
⅔ cup canned tomatoes
½ cup tomato sauce
For the bechamel sauce:
1 tablespoon butter
⅓ cup flour
1 cup milk
1 teaspoon nutmeg
salt
pepper
For the casserole:
1 tablespoon vegetable oil
How to Make Beef and Bucatini Casserole
- For the pasta:
Fill a medium pot halfway with water. Bring it to a boil and then take it down to a simmer. Salt the water and add the pasta. Cook it according to the instructions on the package. Set aside.
- For the beef mixture:
Heat 1 tablespoon of oil in a skillet over low heat. Add the garlic and onion. Stir and cook until tender. Add the oregano, allspice, cinnamon, and bay leaf. Stir.
- Add the white wine and ground beef. Break it into smaller pieces using a wooden spatula.
- Season with salt and pepper, add the remaining vegetable oil and cook until the meat is browned. Remove the bay leaf.
- Add the canned tomatoes and tomato sauce, stir and cook for 1-2 minutes more, and remove from heat. Set aside.
- For the bechamel sauce:
Melt the butter in a skillet over low heat. Add the flour and stir.
- Start adding the milk while stirring. Keep adding the milk and stir until even. Add the nutmeg, season with salt and pepper, stir a little, then remove from heat.
- For the casserole:
Drizzle a 10 x 5 x 2 inch (24 x 13 x 5 cm) baking dish with vegetable oil and add 1/2 of the cooked pasta. Distribute evenly so it forms a layer.
- Add the beef mixture over it, layer the remaining pasta, and top with the bechamel. Bake for 60 minutes at 325⁰F/165⁰C.