Stuffed pasta with "Béchamel" sauce
Description
The dish is prepared without unnecessary complications. Keep in mind these points in the recipe. The ready dish can be served at the table.
Instructions
- 1
Step 1
1. Bring water to a boil, add salt and 2-3 tablespoons of sunflower oil. Add the pasta to the water and cook until al dente, leaving them slightly firm. Drain the water and let the shells cool.
- 2
Step 2
2. Cut the meat into pieces and pass it through a meat grinder twice, adding half an onion the second time.
- 3
Step 3
3. Heat the oil in a skillet, add finely chopped onion. Cook over low heat until the onion becomes slightly translucent. Add soy sauce and stir for 2 minutes.
- 4
Step 4
4. Add the fried onions to the meat mixture and mix. Finely chop the green onions, dill, and basil, then mix them into the meat. Add salt, pepper, bay leaf, and all the spices.
- 5
Step 5
5. To prepare the "Béchamel" sauce, melt the butter in a saucepan, add flour to it, and quickly whisk to cook the flour. Turn off the heat.
- 6
Step 6
6. Gradually pour the hot milk into the flour with a ladle, whisking it with a whisk until smooth and lump-free. When only a little milk remains, add salt, nutmeg, black pepper, and a pinch of Italian herbs to the mixture, then finish preparing the sauce.
- 7
Step 7
7. Fill each "shell" tightly, then arrange everything in a single layer on a baking sheet.
- 8
Step 8
8. Pour the sauce over all the macaroni, place in a preheated oven at 180 degrees for 25 minutes (until the meat is cooked). Put the baking tray on the second shelf.
- 9
Step 9
9. Serve the stuffed "shells" with "Béchamel" sauce and fresh herbs. This dish pairs perfectly with white wine.