Italian Restaurant-Style Baked Pasta

Ingredients

For the Béchamel Sauce:

• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 500ml milk
• ½ teaspoon ground nutmeg
• ½ teaspoon salt

For the Meat Sauce:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 medium carrot, finely diced
• 1 medium eggplant, diced into small cubes
• 500g ground meat (beef or a beef/pork mixture)
• 1 fresh tomato, diced
• 1 tablespoon tomato paste
• 1 teaspoon dried basil (or 1 tablespoon fresh)
• 1 teaspoon paprika
• Salt and black pepper to taste
• 200ml water

For Assembly:

• 250g pasta (rigatoni, ziti, or penne work well)
• 100g cheddar cheese, grated
• Fresh parsley for garnish
• Additional olive oil for greasing the baking dish

Instructions

1. Prepare the béchamel sauce: In a medium saucepan over medium heat, melt the butter. Add the flour and whisk continuously for 1-2 minutes to create a roux (it should not brown). Gradually add the milk while whisking constantly to prevent lumps. Continue whisking until the sauce begins to thicken. Add the nutmeg and salt, then reduce heat to low and simmer for 5-7 minutes until smooth and thickened. Set aside.
2. Start the meat sauce: Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Add vegetables: Add the diced carrot and cook for 2 minutes, then add the eggplant cubes. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
4. Cook the meat: Add the ground meat to the skillet and break it up with a wooden spoon. Cook until browned, about 5-7 minutes.
5. Complete the sauce: Add the diced tomato, tomato paste, dried basil, paprika, salt, and black pepper. Stir well to combine. Pour in the water, reduce heat to medium-low, and simmer for 10 minutes, stirring occasionally as the sauce thickens.
6. Cook the pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add the pasta and cook until slightly undercooked (about 2 minutes less than package instructions). The pasta will continue cooking in the oven. Drain well.
7. Assemble the dish: Preheat your oven to 180°C (356°F). Lightly grease a rectangular baking dish (approximately 9×13 inches) with olive oil. Add the drained pasta to the meat sauce and stir to combine thoroughly.
8. Layer the components: Pour half of the pasta and meat mixture into the prepared baking dish. Pour half of the béchamel sauce over the pasta. Add the remaining pasta mixture, then top with the remaining béchamel. Sprinkle the grated cheddar cheese evenly over the top.
9. Bake to perfection: Place the baking dish in the preheated oven and bake for 15 minutes, or until the cheese is melted and golden, and the edges are bubbling.
10. Serve: Remove from the oven and let stand for 5 minutes. Garnish with fresh chopped parsley before serving.