Baked Penne Béchamel with Beef and Zucchini
Try this baked penne bechamel when you're craving something sweet and savoury. This is so easy to make, you'll perfect this in your first attempt.
Equipment
Medium stainless steel saucepan (for béchamel)
Small saucepan (for heating milk)
10-inch non-stick skillet (for sautéing zucchini)
Large pot for boiling pasta
9x9 inch (23x23cm) baking dish
Whisk
Silicone spatula
Ingredients
10 ounces penne pasta - whole wheat, 280g
8 ounces ground beef - pre-cooked and drained, 225g (minced beef)
4 tablespoons all purpose flour (plain flour Australia and UK) - 30g / 1 oz (plain flour in Australia and UK)
5 tablespoons butter - 70g / 2.5 oz
2 ½ cups milk - 600ml
1 medium zucchini - sliced in quarters
⅛ teaspoon cayenne pepper
⅛ teaspoon nutmeg
4 tablespoons Parmesan cheese - freshly grated, 25g / 1 oz
salt - to taste, approximately 1/2 teaspoon / 3g for the béchamel, plus more for pasta water and zucchini- ¼ teaspoon asafoetida - hing — omit if unavailable; it adds a subtle onion-garlic flavour
- 2 tablespoons neutral oil - 30ml, vegetable or canola — for sautéing and greasing
Instructions
- Melt 5 tablespoons butter in a stainless steel saucepan over medium heat. Add the flour a spoon at a time and whisk to incorporate. Keep on cooking while whisking for 5 to 7 minutes until the mixture becomes golden.5 tablespoons butter, 4 tablespoons all purpose flour (plain flour Australia and UK)
- Warm the milk in a separate small saucepan until steaming (do not boil). Gradually add the hot milk to the roux in three additions, whisking continuously after each addition until fully incorporated before adding more. Bring to a boil and lower the heat. Add salt, asafoetida, cayenne, and nutmeg. Cook for 15 minutes, whisking frequently.2 1/2 cups milk, salt, 1/4 teaspoon asafoetida, 1/8 teaspoon cayenne pepper, 1/8 teaspoon nutmeg
- Meanwhile, sauté zucchini over medium heat in an oiled pan. Sprinkle with a bit of salt.1 medium zucchini, 2 tablespoons neutral oil, salt
- Cook pasta in salted water until done per package instructions and drain.10 ounces penne pasta, salt
- Fold the cooked pasta and sautéed zucchini into the béchamel sauce along with the pre-cooked ground beef. Transfer the mixture to a lightly oiled 9x9 inch (23x23cm) baking dish and spread evenly. Sprinkle the Parmesan over the top in an even layer. Bake in an oven preheated to 425°F / 220°C (200°C fan-forced) for 18-20 minutes, until the top is golden brown and bubbling at the edges.10 ounces penne pasta, 1 medium zucchini, 8 ounces ground beef, 4 tablespoons Parmesan cheese, 2 tablespoons neutral oil
Notes
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Stir in a splash of milk when reheating to loosen the thickened béchamel.
Freezing: Freeze assembled or leftover portions for up to 2 months. Thaw overnight in the fridge before reheating. Skip the extra Parmesan garnish before freezing — add fresh cheese when reheating.
Make-Ahead: The béchamel can be made up to 1 day ahead. Press plastic wrap directly onto the surface to prevent a skin forming, then refrigerate. Reheat gently on the stovetop with a splash of milk, whisking until smooth, before mixing with pasta.
Substitutions: Swap zucchini for mushrooms or spinach. Use gluten-free flour and gluten-free penne for a gluten-free version. Ground turkey or lamb works in place of beef.
Pro Tip: Heat your milk in a separate pot until steaming before adding it to the roux — cold milk causes lumps. Add it in three additions, whisking fully between each, for the smoothest sauce.
Nutrition
Serving: 1servingCalories: 780kcalCarbohydrates: 78gProtein: 38gFat: 36gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 93mgSodium: 377mgPotassium: 630mgFiber: 2gSugar: 12gVitamin A: 1136IUVitamin C: 12mgCalcium: 335mgIron: 2mg
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