Egyptian Macarona Bechamel
Egypt's best loved baked pasta: penne and cinnamon spiced beef in tomato, under a thick golden white sauce.
- Time1 hr 20
- LevelMedium
- Costabout £1.03 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Boil the penne in salted water for 2 minutes less than the pack says. Drain and tip into a 30 cm baking dish.
10 min - 2
Heat the oil in a large pan and fry the onion for 5 minutes. Add the mince and brown for 6 minutes, breaking it up. Stir in the tomato purée, tomatoes, cinnamon, allspice, half the salt and the pepper. Simmer for 15 minutes until thick.
17 min - 3
Mix the meat sauce through the pasta in the dish and level the top.
- 4
For the white sauce, melt the butter in a pan, stir in the flour and cook for 1 minute. Add the milk a little at a time, whisking, then simmer for 5 to 6 minutes until thick and smooth. Stir in the nutmeg and remaining salt.
6 min - 5
Heat the oven to 200°C (180°C fan). Pour the white sauce over the pasta and spread to the edges. Scatter over the cheese.
- 6
Bake for 30 minutes, until bubbling and golden brown in patches. Rest for 10 minutes before cutting.
30 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.