Description
Macarona Forn is a classic Egyptian baked pasta dish featuring layers of pasta, béchamel sauce, and a savory meat sauce, topped with cheese and baked to golden perfection.
Ingredients
Scale
- 500g macaroni pasta
- 500g ground beef or lamb
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 400g tomato sauce
- 2 tbsp tomato paste
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- Salt and pepper to taste
- 4 cups whole milk
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 cup grated mozzarella cheese
- 1 cup grated Parmesan cheese
Instructions
- Preheat your oven to 180°C (350°F).
- Boil the macaroni pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, cook the ground meat over medium heat until browned. Add the onion and garlic, and cook until softened.
- Stir in the tomato sauce, tomato paste, cinnamon, allspice, salt, and pepper. Simmer for 10 minutes.
- In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes. Gradually add the milk, whisking constantly, until the sauce thickens.
- In a large baking dish, layer half of the cooked pasta, followed by the meat sauce, and then the remaining pasta.
- Pour the béchamel sauce over the top, spreading it evenly. Sprinkle with mozzarella and Parmesan cheese.
- Bake in the preheated oven for 30-40 minutes, or until the top is golden and bubbly.
- Let cool for 10 minutes before serving.
Notes
- You can use ground chicken or turkey as a substitute for beef or lamb.
- For a richer béchamel sauce, add a pinch of nutmeg.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Macarona Forn, Egyptian pasta, baked pasta, béchamel sauce, meat sauce