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Macarona Forn

A warm, creamy Egyptian baked pasta dish layered with a hearty meat sauce and silky béchamel, perfect for gatherings and cozy nights.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Egyptian
Calories: 620
Ingredients Method Notes

Ingredients
  

Pasta and Meat Layer
  • 1 lb penne or ziti pasta Slightly ridged pasta holds sauce well.
  • 1 lb ground beef Can be replaced with shredded rotisserie chicken.
  • 1 medium onion Chopped.
  • 2 cloves garlic Minced.
  • 1 cup tomato sauce Adds moisture to the meat layer.
  • 1 tsp cinnamon or allspice For added warmth and flavor.
Béchamel
  • 4 tbsp butter Unsalted.
  • 4 tbsp flour
  • 2 cups milk Warm milk helps keep the béchamel smooth.
  • 1 pinch nutmeg Optional but recommended.
Topping and Seasonings
  • 2 cups mozzarella cheese Shredded.
  • 1 cup Romano cheese Shredded, for deeper flavor.
  • 2 tbsp olive oil For oiling the baking dish.
  • to taste salt and pepper To season each layer.
  • optional chili flakes For a gentle kick.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Boil the pasta until just shy of al dente, about 7 minutes.
  3. In a large skillet, heat olive oil over medium heat. Add the onions and garlic, sautéing until softened.
  4. Add ground beef, breaking it up and cooking until browned. Stir in the tomato sauce, cinnamon or allspice, salt, and pepper. Simmer until thick.
  5. In a separate saucepan, melt the butter over medium heat. Whisk in the flour until smooth, then gradually add warm milk while whisking constantly. Cook until thickened, about 5-7 minutes. Season with nutmeg, salt, and pepper.
Assembly
  1. Lightly oil a baking dish. Toss hot pasta with a few spoonfuls of béchamel to keep it moist.
  2. Spread half of the pasta in the dish, spoon over the meat sauce, add the remaining pasta, and pour the rest of the béchamel on top.
  3. Sprinkle mozzarella and Romano cheese over the top.
Baking
  1. Bake in the preheated oven for 30-40 minutes until edges are golden and bubbling.
  2. Optional: Turn on the broiler for 1-2 minutes to achieve a crispy top.
Serving
  1. Let it rest for about 10 minutes before slicing to hold the layers together.

Notes

You can assemble this dish up to 24 hours in advance or freeze it unbaked. Reheat covered at a lower temperature if baking from the fridge.