Baked Spaghetti with Bechamel
I invented this recipe a few months ago, wanting to mix spaghetti with lasagna, and this is what I came up with! It turned out much more delicious than I thought it would! I recommend it 100%.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
- 400 grams spaghetti
- 5 button mushrooms, sliced thinly
- 1 red bell pepper, cut into strips
- 10 slices Manchego cheese
- 1/2 sticks butter, for the sauce
- 1/4 cups flour, for the sauce
- 2 1/2 cups cow's milk, warm, for the sauce
- salt, to taste
- 1 pinch nutmeg
- 3 slices Manchego cheese
Preparation
25 mins
25 mins
Low
- SPAGHETTI: Cook the spaghetti in water with a little butter and a teaspoon of salt until it is al dente. Drain. Set aside.
- BECHAMEL SAUCE: In a small saucepan, heat the butter over low heat until it melts. Gradually add the flour while whisking with a whisk to prevent lumps from forming. Finally, gradually add the warm milk while continuing to whisk. Allow it to boil until it thickens without stopping stirring! Add nutmeg, the cheese until it melts, and taste to see if salt is needed. Set aside.
- PREPARATION: Preheat the oven to 200ºC.
- Place half of the spaghetti on top, then pour half of the Bechamel sauce, then 5 slices of Manchego cheese (or if you got grated, add half). On top of the cheese, arrange half of the mushrooms and half of the strips of red bell pepper.
- And repeat: the remaining half of the spaghetti, the rest of the Bechamel sauce, the remaining 5 slices of Manchego cheese (or the rest of the grated cheese), and on top of the cheese, arrange the mushrooms and strips of bell pepper well.
- Bake for approximately 25 minutes or until the cheese is golden. Enjoy!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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