My sister from France always treats us to her typical dinner when she comes to visit.
Ingredients
250 g (9 oz) pasta (penne or another type of pasta of your choice)
1 onion, finely chopped
1 carrot, diced
2 cloves garlic, minced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
60 g (2 oz) butter
2 tablespoons flour
400 ml (1 2/3 cups) milk
300 g (10.6 oz) cheddar cheese, grated
450 g (1 lb) ground beef
2 tablespoons tomato paste
Salt, pepper, oregano, and nutmeg (to taste)
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Instructions
Cook the pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and set aside. It serves as the base for the dish, so make sure it’s perfectly cooked to absorb the flavors of the sauce and meat mixture.
Make the Cheese Sauce
Melt the butter in a large skillet over medium heat. Once melted, add the flour, stirring constantly to form a roux. Cook the roux for 1-2 minutes until it turns a light golden color. This is important so the sauce thickens without tasting like raw flour.
Slowly stir in the milk, stirring to avoid lumps. Continue heating the mixture for about 5 minutes until it thickens. The sauce should be smooth and slightly thickened.
Stir in half of the shredded Cheddar cheese and stir until the cheese is completely melted and the sauce becomes creamy. Season to taste with salt, pepper, and a pinch of nutmeg. Remove the sauce from the heat and set aside.
Prepare the vegetables and meat
In another large skillet, heat a little oil over medium heat. Add the chopped onion, diced carrot, and minced garlic. Cook for about 5 minutes, stirring frequently, until the vegetables are softened and the onions are translucent.
Add the chopped red and yellow bell peppers and cook for another 3–4 minutes, until slightly tender but still vibrantly colored.
Push the vegetables aside and cook the ground meat on the open side of the skillet until browned and cooked through (about 6–8 minutes). Crumble the meat well to ensure it is evenly mixed with the pasta.
Stir in the tomato paste, oregano, salt, and pepper and cook for another 2 minutes to allow the flavors to blend.
Assemble the pasta casserole
Preheat the oven to 180°C (350°F).
In a large bowl, combine the cooked pasta, meat mixture, and cheese sauce. Stir everything thoroughly to ensure the pasta is evenly coated with the sauce and meat.
Spoon the mixture into individual ovenproof ramekins or a large casserole dish. Spread evenly to ensure even cooking.
Sprinkle the remaining shredded cheddar cheese on top for a crispy layer of cheese that will turn golden brown and bubbly in the oven.
Bake the dish
Place the casserole dish or ramekins in the preheated oven and bake for 20–25 minutes, until the surface is golden brown and the cheese is bubbly.
Serve and Enjoy
Remove the casserole from the oven and let it cool for about 5 minutes. Garnish with fresh herbs like parsley or basil, if desired.
Serve hot and enjoy!