Browned ground meat sandwiched between two layers of saucy pasta and topped with a thick luscious béchamel sauce.
* Use any pasta shape you have, traditionally it is made with penne. You can make it gluten free by using rice pasta.
** For the liquids used to make béchamel sauce, I prefer using half milk and half broth, any brith you have. If you like it extra saucy and creamy, add another cup of liquid so the total will be 5 cups, but do not forget to add 2 more Tablespoons of flour and another Tablespoon of oil or butter.
*** To get pasta squares that holds its shape while serving I use 3 Tablespoons of flour for each cup of liquid. If you care more for a liquid sauce that will be oozing from everywhere and a fall apart pieces use 2 tablespoons per cup of liquid. Some people even use one tablespoon but I've found that following this makes the béchamel sauce so runny and it sinks to the bottom of the dish leaving dry pasta up.
**** If you want a lighter version use all oil, olive oil or vegetable whatever you like. I've seen some people do not use fat AT ALL, they just roast flour in the hot pan then add the liquids, this might be a good option for people with health issues regarding fat, but of course taste will be different.
***** Some like adding mozzarella or parm. Cheese to the béchamel sauce or mixing them with the pasta itself. I like doing mine as my mama used to.. plain.