This creamy Stellini pasta bake is a beloved family classic passed down from my grandmother, and it comes together in just 10 minutes of hands-on cooking. Tender Stellini pasta is layered with rich meat sauce and a velvety béchamel, then baked until bubbly and golden. It’s comforting, simple, and perfect for busy weeknights.
Why You’ll Love This Recipe
- Ready with just 10 minutes of actual prep
- Rich, creamy, and incredibly satisfying
- Uses simple pantry ingredients found in any kitchen
- Family-friendly and ideal for feeding a crowd
- Flexible—works with beef, chicken, turkey, or pork
- A fuss-free recipe perfect for weeknights
- Bakes beautifully for a golden, cheesy finish
Ingredients
For the Pasta
- 500 g Stellini pasta
For the Béchamel Sauce
- 50 g butter
- 15 g flour
- 500 ml milk
- A pinch of ground nutmeg
- Salt, to taste
- 100 g grated hard mozzarella cheese
For the Meat Sauce
- 700 g minced meat (beef, pork, chicken, or turkey)
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 200 g tomato sauce
- Vegetable oil, as needed
- Salt, to taste
- Meat seasoning (optional)
Directions
Step 1: Preheat the Oven
Preheat your oven to 180°C (350°F). A properly heated oven ensures even baking and a perfectly browned top.
Step 2: Cook the Stellini Pasta
Bring a large pot of salted water to a boil. Add the Stellini pasta and cook according to package instructions until al dente—firm but not too soft. Drain and set aside.
Step 3: Make the Béchamel Sauce
In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1 minute to create a smooth roux. Slowly pour in the milk, whisking constantly to avoid lumps.
Cook for 3–5 minutes, until the sauce thickens to a silky consistency. Season with salt and a pinch of nutmeg, then stir in the grated mozzarella until melted. Remove from heat.
Step 4: Prepare the Meat Sauce
Heat vegetable oil in a large skillet. Add the onion and cook until softened. Stir in the garlic and sauté for another minute.
Add the minced meat, breaking it up with a spoon. Cook until browned. Season with salt and optional meat seasoning. Pour in the tomato sauce and simmer for 3–4 minutes to blend the flavors.
Step 5: Assemble the Dish
In a baking dish, combine the cooked Stellini pasta with the meat sauce. Pour the béchamel sauce evenly over the top, ensuring it coats the pasta thoroughly.
Step 6: Bake Until Golden
Place the dish in the oven and bake for 20–25 minutes, or until the top is bubbling and lightly golden. Allow it to rest for 5 minutes before serving.
Step 7: Serve
Scoop generous portions and serve warm. This dish pairs beautifully with a simple green salad or crusty bread.
Tips for Best Results
- Whisk the béchamel constantly to avoid lumps.
- Use freshly grated cheese for smoother melting.
- Al dente pasta prevents the bake from becoming mushy.
- Combine the pasta and meat sauce well to ensure even flavor.
- Let the dish rest before cutting to keep layers intact.
- Add extra cheese on top if you prefer a more gratinéed finish.
Variations & Substitutions
- Protein swaps: Replace meat with ground chicken, turkey, or plant-based mince.
- Vegetarian version: Skip the meat and add mushrooms, spinach, or zucchini.
- Gluten-free: Use gluten-free pasta and a gluten-free flour blend for the béchamel.
- Spicy version: Add chili flakes or spicy seasoning to the meat sauce.
- Cheesy version: Add more mozzarella or mix in cheddar, gouda, or parmesan.
Serving Suggestions
- Serve with steamed or roasted vegetables for a full meal.
- Pair with garlic bread or focaccia.
- Add a side salad with lemon dressing for freshness.
- Top with fresh parsley or basil for color.
Storage & Reheating
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze in portions for up to 2 months. Thaw overnight before reheating.
- Reheating: Warm in a 180°C (350°F) oven for 10–12 minutes or microwave in short intervals until heated through.
Nutrition Information
Per Serving (based on 4 servings):
- Calories: 630 kcal
- Carbohydrates: 48g
- Protein: 36g
- Total Fat: 32g
- Saturated Fat: 14g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 13g
- Trans Fat: 0g
- Cholesterol: 145mg
- Sodium: 620mg
- Potassium: 520mg
- Fiber: 2g
- Sugar: 6g
- Vitamin A: 410 IU
- Vitamin C: 9mg
- Calcium: 240mg
- Iron: 3.1mg
Nutritional values are approximate and vary based on ingredients used.
FAQ
Can I use a different type of pasta?
Yes. Any small pasta such as orzo, elbow macaroni, or ditalini works well.
Does the béchamel have to include cheese?
No. You can omit the cheese for a lighter sauce, or replace it with parmesan for stronger flavor.
Can I prepare this dish ahead of time?
Yes. Assemble the dish completely, refrigerate, then bake when ready. Add 5–10 minutes to the baking time.
How do I prevent the bake from drying out?
Make sure the béchamel fully coats the pasta and cover with foil if your oven runs hot.
Can I double the recipe?
Absolutely. Use a larger baking dish and adjust baking time slightly if needed.