Stellini Pasta Bake with Béchamel and Meat Sauce

For lovers of warm, comforting pasta dishes, this baked Stellini pasta with savory meat, melted mozzarella, and a creamy béchamel sauce is the ultimate indulgence. It’s a perfect harmony of textures and flavors—tender pasta, rich cheese, and smooth béchamel layered with a hearty meat sauce. Whether you’re preparing a cozy weeknight dinner or a dish for a special gathering, this recipe is sure to impress.

Ingredients

Pasta & Sauces

1 lb Stellini pasta (or substitute with small pasta like orzo or ditalini)
¾ cup tomato sauce

Béchamel Sauce

3 tbsp butter
2 tbsp all-purpose flour
2 cups whole milk
Salt, to taste
Pinch of ground nutmeg (optional but recommended)

Meat Mixture

1½ lbs ground meat (beef, pork, chicken, or turkey)
1 small onion, finely chopped
3 garlic cloves, minced
1–2 tbsp vegetable oil (for sautéing)
1 tsp meat seasoning blend (Italian seasoning or your preferred blend)

Cheese

1 cup grated low-moisture mozzarella cheese

Instructions

1. Preheat the Oven

Preheat your oven to 350°F (180°C).

2. Cook the Pasta

Bring a pot of salted water to a boil.
Cook the Stellini pasta according to package instructions until al dente.
Drain and set aside.

3. Make the Béchamel Sauce

In a saucepan, melt the butter over medium heat.
Add the flour and whisk for about 1 minute to form a smooth roux.
Slowly pour in the milk while whisking to avoid lumps.
Cook for 4–5 minutes, stirring continuously, until the sauce thickens.
Season with salt and a pinch of nutmeg.
Remove from heat and set aside.

4. Prepare the Meat Sauce

Heat the vegetable oil in a large skillet over medium heat.
Add the chopped onion and garlic; sauté for 3–4 minutes until soft and fragrant.
Increase heat to medium-high and add the ground meat.
Cook, breaking it apart with a spatula, until fully browned.
Season with salt and your chosen seasoning blend.
Stir in the tomato sauce and let it simmer for a few minutes.

5. Assemble & Bake

Combine the cooked pasta with the meat mixture.
Stir in half of the béchamel sauce and half of the mozzarella.
Transfer into a greased baking dish.
Pour the remaining béchamel sauce on top and finish with the rest of the mozzarella.
Bake for 25–30 minutes, or until golden and bubbly.