BAKE IN ITALIAN RECIPES

Steps:

• In a large skillet, cook beef and onion over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in spaghetti sauce, diced tomatoes, mushrooms and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes., Meanwhile, preheat oven to 350°. Cook pasta according to package directions; drain. Add to beef mixture and gently stir in sliced plum tomatoes. , Transfer to an ungreased 13x9-in. baking dish. Sprinkle with cheeses. Bake 25-30 minutes or until bubbly and heated through.

Steps:

• Prepare the béchamel following this method, then place it in a deep dish so that it becomes warm, covering it with film to make it form condensation capable of keeping the béchamel moist;
• Prepare a quick sauce by quickly frying the chopped onion in a little oil then adding the passata. Adjust the salt, cook over medium heat and when the sauce reaches a boil, lower the heat and cook for 20-25 minutes;
• Once the sauce is ready, put the pasta to cook and in the meantime turn the oven to 200°C.
• Cut the mozzarella into cubes or slices.
• Drain the pasta al dente and put it in a large bowl, then season it with the sauce and the mozzarella (leaving little of both aside) and mix.
• Also add the béchamel sauce leaving little aside.
• Pour the pasta into a buttered non-stick pan, distribute it well and add the remaining mozzarella and the remaining béchamel to the surface;
• Level with a spoon, sprinkle with Parmesan and place in the oven. Cook for about 15-20 minutes at 180°C;
• Leave in the oven, with the grill function activated, for 3-4 minutes more, making sure that it does not burn but grills only;
• Remove from the oven, let it set for about 3 minutes and serve.