Spaghetti Baked with Bechamel

Name: Spaghetti Baked with Bechamel
Prep time: 50 min
Cook time: 50 min
Yield: 6
Cuisine: Italiana
Ingredients: 400 grams spaghetti; 5 mushrooms, cut into lamellae; 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 milk, warm, for the sauce; salt, to taste; 1 pinch nutmeg; 3 slices manchego cheese

25 mins

Low

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denisse medina

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This recipe was invented a few months ago, wanting to mix a spaghetti with a lasagna and this was what came out! It was much more delicious than I thought it would be! I recommend 100%.

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Ingredients

6 portions

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Preparation

SPAGHETTI: Cook the spaghetti in water with a little butter and a teaspoon of salt until it is "al dente". Drain. Reserve.

BECHAMEL SAUCE: In a small saucepan, heat the butter over low heat until it melts. Gradually add the flour while bats with a balloon whisk to avoid lumps forming. Finally add the warm milk little by little while you keep beating. Let it boil until it thickens, still beating! Add nutmeg, cheese until melted and taste if salt is needed. Reserve.

PREPARATION: Preheat oven to 200ºC.

Put half of the spaghetti on top, then half of the béchamel sauce, then 5 slices of Manchego cheese (or if you got grated, throw half). On top of the cheese, place half of the mushrooms and half of the strips of red bell pepper.

And it is repeated: 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, fit the mushrooms and the strips of red pepper.

Bake approximately 25 minutes or until the cheese is gratin. Enjoy!