Ingredients
500g Nobo rings pasta
600g minced meat
2 peeled and chopped tomatoes
1 cup tomato paste
2 tbsp olive oil
1/2 tsp salt/ to taste
¼ tsp black pepper/ to taste
1 onion
3 garlic cloves
2 cups shredded mozzarella
Béchamel Sauce
2 tbsp butter
¼ tsp white pepper
2 cloves garlic
1 tbsp Makhsous flour
1 litre Capo Whipping Cream
½ tsp salt/ to taste
Directions
- Boil the water in a large pot (5 litres for every 500g of pasta). Add salt to taste.
- Add Nobo pasta to the boiling water and stir continuously so it doesn’t stick together. Cook for 5-6 minutes.
- Strain the pasta and set aside.
- Add a bit of olive oil to a pan and cook the garlic and onions for 2 minutes until soft, golden, and fragrant.
- To peel the tomatoes easily, blanch for 2 minutes, then peel and dice.
- Add the meat to the garlic and onions. Mix in the tomato paste and chopped tomatoes and cook for 5 minutes until golden. Season with salt and pepper to taste.
- To make the béchamel sauce, melt the butter in a different pot and add the flour. Stir continuously until thick. On low heat, add Capo Whipping Cream and keep stirring until you get the consistency you want. Add the salt, white pepper, and garlic.
- In a baking dish, add half of the pasta, top with the meat, pour the béchamel sauce over the meat, sprinkle some mozzarella, and repeat with the rest of the ingredients.
- Top everything with mozzarella and bake for 11 minutes at 180 degrees °C or until golden.
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