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### **Instructions:**
#### **Step 1: Prepare the Meat Sauce**
1. In a large skillet, heat a little **olive oil** over medium heat.
2. Add the **ground beef** and cook until browned, breaking it up with a wooden spoon as it cooks.
3. Add the **onion** and **garlic** and cook until softened, about 3-4 minutes.
4. Stir in the **crushed tomatoes**, **tomato paste**, and **red wine** (if using).
5. Season with **Italian seasoning**, **salt**, and **pepper**. Bring to a simmer, then lower the heat and let the sauce cook for about **20 minutes**, stirring occasionally.
#### **Step 2: Make the Béchamel Sauce**
1. In a medium saucepan, melt the **butter** over medium heat.
2. Add the **flour** and whisk to form a smooth paste. Cook for about **2 minutes** to get rid of the raw flour taste.
3. Gradually add the **milk**, whisking constantly until the mixture is smooth and thickened, about **5-7 minutes**.
4. Remove from heat and stir in the **mozzarella cheese**, **Parmesan cheese**, **nutmeg**, and season with **salt** and **pepper**. Stir until the cheese has melted and the sauce is creamy.
#### **Step 3: Cook the Pasta**
1. Bring a large pot of salted water to a boil. Add the **pasta** and cook until al dente, following the package directions. Drain and toss with a bit of **olive oil** to prevent sticking.
#### **Step 4: Assemble the Casserole**
1. Preheat your oven to **350°F (175°C)**.
2. In a large casserole dish, spread a layer of **meat sauce** on the bottom.
3. Add a layer of **pasta** on top of the meat sauce.
4. Pour over a generous layer of the **béchamel sauce**.
5. Repeat the layers, finishing with a layer of **béchamel sauce** on top.
6. Optional: Sprinkle extra **mozzarella cheese** and **Parmesan cheese** over the top for a golden, cheesy finish.
#### **Step 5: Bake and Serve**
1. Cover the casserole dish with aluminum foil and bake in the preheated oven for about **25-30 minutes**.
2. Remove the foil and bake for an additional **10 minutes** to allow the top to become golden and bubbly.
3. Let the casserole cool for a few minutes before serving.
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## **Serving Suggestions**
– **Garlic bread**: Serve this casserole with a side of **garlic bread** or a warm baguette to soak up the extra sauce.
– **Fresh salad**: Pair with a **green salad** with a light vinaigrette to balance out the richness of the casserole.
– **Red wine**: If you love wine, a glass of **red wine** such as Merlot or Chianti pairs wonderfully with the flavors of the meat sauce and béchamel.
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## **Tips for the Best Pasta Casserole**
✔ **Use quality cheese**: Freshly shredded cheese melts better and has more flavor.
✔ **Customize your meat**: Feel free to swap the ground beef for **ground turkey**, **Italian sausage**, or a **meatless option** like lentils for a vegetarian version.
✔ **Make ahead**: You can assemble the casserole a day in advance, refrigerate it, and bake it the next day for easy meal prep.
✔ **Leftovers**: This casserole makes amazing leftovers! Just store in an airtight container in the fridge for up to **3 days**, or freeze for up to **2 months**.
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## **Final Thoughts**
This **Classic Pasta Casserole with Meat Sauce and Cheesy Béchamel** is the ultimate comfort food. With its layers of tender pasta, savory meat sauce, and rich, cheesy béchamel, it’s a dish that will satisfy your cravings and leave everyone coming back for more. Whether you’re feeding a family or hosting a dinner party, this casserole is sure to impress and become a regular in your dinner rotation.
**Give this recipe a try and enjoy a plateful of cozy, cheesy deliciousness!** 🍝🧀
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