My mother-in-law made this pasta for every wedding party, and people still ask for the recipe

 

Ingredients

 1. The Pasta:

  500g penne pasta

 2. The Meat Filling (Aasoga):

  500g ground beef

  2 medium onions, finely chopped

  2 tablespoons butter or vegetable oil

  1 teaspoon salt

  1/2 teaspoon black pepper

  1/2 teaspoon allspice or mixed spices

 3. The Béchamel Sauce:

  4 tablespoons butter

  4 tablespoons all-purpose flour

  4 cups milk (or a mix of milk and broth)

  Salt and white pepper (to taste)

  A pinch of nutmeg

Instructions

Step 1: Cook the Pasta

 1. Boil a large pot of salted water.

 2. Add the penne pasta and cook according to the package instructions until al dente (do not overcook, as it will bake further in the oven).

 3. Drain the pasta and set it aside (do not rinse with cold water).

Step 2: Prepare the Meat Filling

 1. Heat butter or oil in a pan over medium heat.

 2. Add the chopped onions and sauté until translucent and soft.

 3. Add the ground beef, breaking it apart with a wooden spoon.

 4. Season with salt, black pepper, and allspice.

 5. Cook until the meat is fully browned and the juices have evaporated. Remove from heat.

Step 3: Make the Béchamel Sauce

 1. Melt the butter in a saucepan over medium heat.

 2. Add the flour and whisk continuously for about 1-2 minutes to cook the raw flour taste (forming a roux).

 3. Gradually pour in the milk while whisking constantly to prevent lumps from forming.

 4. Continue cooking, stirring frequently, until the mixture thickens into a smooth, creamy sauce.

 5. Season with salt, white pepper, and a pinch of nutmeg. Remove from heat.

Step 4: Assemble the Dish

 1. Preheat your oven to 200°C (400°F).

 2. Mix a couple of ladles of the prepared béchamel sauce directly into the cooked pasta so it binds well.

 3. In a baking dish, spread a thin layer of béchamel sauce on the bottom.

 4. Add half of the pasta mixture and spread it evenly.

 5. Spoon the cooked ground meat evenly over the pasta layer.

 6. Add the remaining pasta on top of the meat.

 7. Pour the rest of the creamy béchamel sauce evenly over the top, covering the pasta completely.

Step 5: Bake

 1. Place the baking dish in the preheated oven and bake for about 30 to 40 minutes, or until the top turns a golden-brown color.

 2. Let it cool for 15-20 minutes before cutting into squares so the slices hold their shape.