Macarona Bechamel is an Egyptian baked pasta layered with tender pasta, a savory spiced ground beef mixture, and a thick, creamy béchamel topping. Often compared to Greek pastitsio, this comforting casserole is simple to prepare with everyday ingredients and delivers rich, hearty flavor in every bite.
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This Egyptian classic is more than a baked pasta dish—it’s a layered, comforting meal that combines al dente pasta, a robust meat sauce, and a velvety béchamel that browns beautifully in the oven. It’s ideal for family dinners, potlucks, and weekend gatherings because it feeds a crowd and reheats well.
Macarona Bechamel
- One of the most iconic dishes of Egyptian home cooking, made from simple ingredients you can find at any grocery store.
- A satisfying, soul-warming casserole that appeals to both kids and adults.
- A reliable crowd-pleaser that reheats easily and is great for make-ahead meals.
- Comfort food at its finest: layered pasta, seasoned meat, and creamy béchamel.
Egyptian baked pasta is a beloved Middle Eastern comfort dish that pairs simple pantry staples with familiar flavors to create something special and nostalgic.
Ingredients you’ll need
Note: This is an overview of the ingredients. Full measurements and step-by-step instructions are provided in the recipe card below.
- For the pasta: Penne is traditional, though any short pasta such as rigatoni, ziti, or elbow macaroni will work. Spaghetti can be used in a pinch.
- For the meat sauce: chopped onion, ground beef (minced beef), tomato paste, salt, pepper, and a pinch of ground cinnamon for warmth.
- For the béchamel sauce: unsalted butter, a light-tasting oil, all-purpose flour to make the roux, milk, and broth (a mixture of milk and broth gives excellent flavor and texture).
- Optional: one egg to mix into the béchamel for improved browning and a slightly firmer top.
Adaptable recipe – make it your own!
This recipe is flexible and easily adapted to suit dietary preferences or availability of ingredients.
- For a lighter version: use ground chicken and swap the cinnamon for cardamom or a Middle Eastern baharat blend.
- To make it vegetarian: replace the meat with a sautéed mix of mushrooms, eggplant, zucchini, and bell peppers cooked with tomato paste and spices, or use a plant-based ground substitute.
- If you prefer a cheesier casserole: stir grated mozzarella or Parmesan into the béchamel or sprinkle on top before baking.
Step by step: instructions
Note: This overview summarizes the process. Detailed steps and exact measurements are listed in the recipe card below.
- Cook pasta according to package directions; aim for slightly firm (al dente) since it will finish cooking in the oven. Drain and toss with a little oil to prevent sticking.
- Prepare the meat mixture: sauté chopped onion in oil until soft, add ground beef and brown until no longer pink, then stir in tomato paste and season with cinnamon, salt, and pepper.
- Make the béchamel: melt butter with oil, whisk in flour until pale and smooth, then gradually add warm milk and broth while whisking to avoid lumps. Cook until thick enough to coat the back of a spoon.
- Reserve roughly three-quarters of the béchamel and mix that into the cooked pasta. This helps bind the pasta and ensures a creamy interior.
- Spread about half a cup of béchamel on the bottom of a 9×13-inch casserole dish. Layer half the pasta mixture, then spread the meat mixture evenly, and top with the remaining pasta.
- Optionally whisk an egg into the remaining béchamel and pour it evenly over the top layer of pasta. Smooth to level the surface.
- Bake in a preheated oven until the top is golden brown and bubbly, then allow the casserole to rest for 10–15 minutes before slicing to help it set.
Your questions answered: FAQs
Penne is the traditional choice, but elbow macaroni, rigatoni, or ziti work equally well. Choose a short pasta that holds sauce and layers nicely.
Yes. You can assemble it unbaked and freeze, covered tightly, or bake and cool completely before wrapping and freezing. Thaw in the refrigerator overnight before reheating.
Absolutely. Replace the meat with a generous mix of sautéed vegetables or a plant-based ground alternative, and swap dairy for plant-based options in the béchamel if desired.
My notes
- This recipe reflects a traditional, old-fashioned Egyptian approach passed down through generations.
- Using warm milk and broth when making the roux helps prevent lumps and yields a smoother béchamel.
- A mixture of milk and broth adds flavor; you can use milk alone if preferred.
- If the meat mixture seems dry, stir in about 1/4 cup of tomato sauce to moisten it.
- Light-tasting olive oil works well, though any neutral oil is acceptable.
- Let the casserole rest 15 minutes after baking so slices hold their shape when served.
- Common variations include adding a sprinkle of mozzarella on top, a layer of breadcrumbs for crunch, or folding a couple of tablespoons of cream cheese into the béchamel for extra richness.
- Some cooks add nutmeg to the béchamel; this is optional and based on personal taste.
Storage and reheating
Refrigerate: Store cooled leftovers in an airtight container for 4–5 days.
Freeze: This casserole freezes well for up to 3 months. Wrap tightly after cooling; include a layer of parchment or plastic wrap to protect the surface.
Reheat: Thaw overnight in the refrigerator and rewarm covered in the oven. Individual portions can be reheated in the microwave.
Pasta lovers, this Egyptian version of baked pasta is a celebration of savory layers and creamy béchamel. It offers familiar, comforting flavors without requiring specialty ingredients.
More recipes you’ll love
If you enjoy Mediterranean-style casseroles and baked dishes, try other classic recipes from your cookbook or family repertoire such as moussaka, phyllo meat pie, or stuffed vegetables. These dishes share the same comforting, layered approach to flavor and texture.
Perfect pairings: what to serve with
This rich casserole pairs beautifully with bright, fresh salads. A simple Greek salad, tabbouleh, or fattoush complements the creamy béchamel and rich meat flavors. Roasted or air-fried vegetables are also an easy, satisfying side.
There is something special about pulling this bubbling casserole from the oven—the golden, slightly crisp top and the creamy interior make it a truly comforting meal.
Macarona Bechamel (Egyptian Baked Pasta)
Ingredients
- 1 16-ounce box Penne pasta
- 1 Tablespoon oil (light tasting)
- Salt and black pepper, to taste
For the meat mixture:
- 2 Tablespoons oil
- 1 medium onion, chopped
- 4 Tablespoons tomato paste
- 1 pound ground beef
- 1/4 teaspoon ground cinnamon
- Salt and black pepper, to taste
For the béchamel sauce:
- 1/4 cup unsalted butter
- 1/4 cup oil
- 3/4 cup all-purpose flour (about 12 tablespoons)
- 2 1/2 cups milk
- 2 1/2 cups chicken broth
- Salt and black pepper, to taste
Optional:
- 1 large egg
Instructions
Cook Pasta:
- Cook pasta according to package directions and drain. Toss with a tablespoon of oil and season to taste.
Cook Minced Meat:
- In a pan over medium heat, add 2 tablespoons oil and sauté the chopped onion until fragrant. Add ground beef and brown, then drain excess fat.
- Stir in tomato paste, cook a couple of minutes more, then season with cinnamon, salt, and pepper. Set aside.
Make the béchamel sauce:
- In a large saucepan over medium heat, add oil and butter. When the butter melts, whisk in the flour and cook for 1–1½ minutes.
- Add the liquids gradually, one cup at a time, whisking continuously until smooth and thickened.
- Cook 5 additional minutes until the sauce coats the back of a spoon. Set aside.
Assemble and Bake:
- Preheat oven to 350°F (175°C).
- Stir about 3/4 cup of béchamel into the cooked pasta. Spread 1/2 cup béchamel on the bottom of a 9×13-inch casserole dish.
- Layer half the pasta, then the meat mixture, then the remaining pasta. If using, whisk the egg into the remaining béchamel and pour over the top. Smooth evenly.
- Bake 30–45 minutes until the top is golden brown and bubbly. Let rest 15 minutes before serving.