Baked paccheri with meat sauce and béchamel is an ideal dish for Sunday lunches or special occasions. A simple yet very tasty recipe, especially if the ragù and the béchamel are homemade. Once cooked, the paccheri are filled with ragù and topped with béchamel and Parmesan, then baked. Baked paccheri with meat sauce and béchamel are irresistible and will be appreciated by everyone!
For other delicious recipes, I recommend the collection Baked Pasta Recipes
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 1 Hour
- Portions: 4 servings
Ingredients
- 14 oz paccheri
- to taste grated Parmesan cheese
- 1.1 lbs ground meat
- 1 quart tomato puree
- 1 carrot
- 1 stalk celery
- 1 onion
- to taste extra virgin olive oil
- to taste salt
- 2 cups milk
- 3.5 tbsp butter
- 3.5 tbsp all-purpose flour
- to taste nutmeg
- to taste salt
Tools
- Baking Dish
Steps
To make baked paccheri with meat sauce and béchamel, first prepare the ragù. In a pan, sauté the chopped onion, carrot, and celery over low heat for 10 minutes with a drizzle of extra virgin olive oil.
Add the ground meat and let it brown. Finally, add the tomato puree, and add water until the sauce is fully covered. Cook over moderate heat, stirring occasionally. Salt at the end of cooking.
Prepare the béchamel: pour the milk into a saucepan, add grated nutmeg and a pinch of salt, and heat it. In another saucepan, melt the butter over low heat, then add the flour, stirring vigorously with a whisk to avoid lumps. Add a little hot milk first, then the rest, and continue stirring over low heat until creamy.
Cook the paccheri in plenty of salted boiling water, with a drizzle of oil (to prevent sticking). Drain them al dente and let them cool.
Once cooled, fill the paccheri with ragù using a spoon.
Cover the baking dish with ragù and arrange the paccheri in rows, side by side. Cover with béchamel, distribute the remaining ragù, and sprinkle with grated Parmesan cheese.
Bake in a preheated oven at 392°F for 15-20 minutes. When a light golden crust forms on top of the paccheri, remove the dish and let it rest for 5 minutes before serving. Enjoy your meal!
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