Here are the main components for baked stellini pasta with meat, mozzarella, and béchamel, plus optional add‑ins and tips for quality.
Pasta
stellini pasta (about 12‑16 ounces, depending on servings) or substitute with small star pasta or even orzo in a pinch
Meat
ground beef, ground pork, or a mix (or you can use ground turkey for a lighter version)
onion (yellow or white), garlic cloves
optional herbs like oregano, basil, thyme
Cheese
fresh mozzarella, shredded mozzarella, or a mix of mozzarella with perhaps some Parmesan or Pecorino for sharper flavor
Béchamel Sauce
butter, flour, milk (whole milk preferred for richest flavor)
nutmeg, salt, pepper
Sauce / Additional Elements
tomato sauce or crushed tomatoes (optional, for a meat‑tomato base)
olive oil
red pepper flakes or black pepper for some kick
fresh parsley, basil
Seasonings & Spices
salt, pepper
garlic, onion
Italian seasoning or individual herbs
Equipment
ovensafe baking dish (approx 9×13 inch if feeding about 6 people)
large pot for pasta boiling
saucepan for meat sauce
saucepan for béchamel
oven, stove, spatula, mixing spoon
Step‑By‑Step Recipe
Below is a detailed recipe that will guide you through making this baked stellini pasta dish.
Yield: about 6 servings
Prep Time: ~20‑25 minutes
Cook Time: ~30‑40 minutes including baking
- Preheat oven to 375°F (190°C).
Grease your baking dish lightly with butter or olive oil. - Cook the Stellini Pasta
Bring a large pot of salted water to boil. Add stellini pasta and cook until just under al dente (usually 1‑2 minutes less than package instructions). Drain and toss with a little olive oil to prevent sticking. - Make the Meat Sauce
In a large skillet, heat some olive oil over medium heat. Add chopped onion and garlic; sauté until softened and fragrant. Add ground meat; cook until browned, breaking it up with your spoon. Season with salt, pepper, and optional herbs like oregano or basil. If you like tomato in your bake, add tomato sauce or crushed tomatoes; simmer for about 5‑8 minutes so flavors meld. - Prepare the Béchamel Sauce
In a saucepan, melt butter over medium heat. Stir in flour to make a roux, cooking it for about 1‑2 minutes (without letting it brown too much). Slowly whisk in warm milk, stirring continuously to avoid lumps. Keep cooking until sauce thickens to a pudding‑like consistency. Season with salt, pepper, and a pinch of nutmeg. - Combine Components / Layering
In your greased baking dish, start with a layer of cooked stellini pasta, then half of the meat sauce. Pour part of the béchamel over the meat, then add half of the mozzarella cheese. Repeat with remaining stellini, remaining meat sauce, more béchamel, finishing with mozzarella on top. If desired, sprinkle grated Parmesan or breadcrumbs for a crunchy topping. - Bake
Cover with foil (to prevent burning the top too soon) and bake in preheated oven for about 20 minutes. Remove foil and bake another 10‑15 minutes or until cheese is golden, bubbling, and slightly browned on top. - Rest & Serve
Allow the pasta bake to rest about 5 minutes after coming out of the oven. This helps the béchamel set a little, making serving easier. Garnish with fresh parsley or basil.
Tips for Best Flavor & Texture
Use whole milk or even mix milk and cream in the béchamel for richer sauce. Don’t overcook the pasta in boiling water—it should finish cooking in the oven. Use fresh mozzarella and dry mozzarella for better melt and texture contrast. Let the bake rest before cutting to avoid a too‑soupy center. If topping with breadcrumbs, toast them lightly beforehand or mix with melted butter for crunch.
Variations You Can Try
Vegetarian Version: skip the meat; add sautéed mushrooms, spinach, zucchini, or eggplant. Maybe include roasted red peppers.
Spicy Version: add red pepper flakes in meat sauce or spiced sausage instead of ground meat.
Cheese Variations: mix in fontina, provolone, or gouda; or add a sharp cheese like aged cheddar or Pecorino for contrast.
Creamy Version: add extra béchamel or swirl in some heavy cream or cream cheese.
Tomato‑Heavy Version: use more tomato sauce, maybe include diced tomatoes, add some tomato paste for depth.
Low‑Carb / Gluten‑Free Adaptation: use gluten‑free stellini or alternative pasta; make béchamel with gluten‑free flour.
Serving Suggestions & Side Dishes
Fresh Green Salad with vinaigrette to cut through richness. Garlic bread or crusty bread to mop up sauce. Roasted vegetables like broccoli, asparagus, or Brussels sprouts. A light soup starter if serving as part of a larger meal.
Nutrition & Health Notes
