Pasta with Bechamel Sauce from Bravo Shaped Pasta
Ingredients:
1. 500gm of bravo shaped pasta.
2. 500gm of minced lamb meat.
3. 2 medium sized onions.
4. 1 medium green pepper.
5. 1/4 cup of corn.
6. 3 tablespoons of olive oil.
7. Salt, allspice, black pepper, ground cinnamon, ground cardamom - all to taste.
8. Bechamel sauce: 40gm of vegan butter, 1/4 cup of white flour, 2 cups of water, 2 cups of low-fat milk, a pinch of salt, 2 cubes of MAGGI chicken stock, a pinch of white pepper.
Preparation:
1. Boil Bravo pasta in boiling water and a pinch of salt for 15 minutes, drain and set aside.
2. Prepare the filling, put the oil in the pot, cut the onions into small squares and add them to the oil over a medium high heat and stir fry them with a pinch of salt and black pepper.
3. After the onions wilt, add the meat and stir. When the color of the meat changes, cut the pepper into small squares, add it and add the corn to the mixture, stir and add salt and pepper, cover the pot and leave it on a low heat until all ingredients are evenly cooked.
4. To prepare the bechamel, in a saucepan over a low heat, melt the butter completely, add the flour and stir it well with the egg beater until it becomes a soft dough, immediately add the water and milk, stir vigorously and quickly with the egg beater and continue to stir until the ingredients are consistence. Add salt, white pepper and chicken broth cubes as desired, continue to move until the mixture boils and thickens.
5. Take the bechamel and mix three-quarters of it with all the boiled pasta. Take half the mixture of Bravo pasta with béchamel and put it in a high-edged rectangular tray, add 2 tablespoons of vegetable oil, then take the entire filling and put it on the first Bravo layer of pasta.
6. Put the rest of Bravo pasta with bechamel as a third layer, on top of the third layer we put the fourth quarter of the bechamel and distribute it evenly on the surface of the Bravo pasta. Sprinkle mozzarella cheese as a final layer.
7. Put the tray in the oven, let it roast on the bottom and the top until its face turns brown, then serve it.