Baked pasta, beef, red sauce, cream sauce and veggies. This recipe was right up my ally. I added a red bell pepper because I happened to have one laying around. The recipe was a bit time consuming to put together but it tasted great.
For the Zucchini and Peppers:
- 6 tablespoons olive oil, divided
- 3 medium zucchinis, sliced into 1/4-inch-thick rounds
- 1 bell pepper chopped
- Kosher salt and freshly ground black pepper
For the Meat Sauce:
- 1 1/4 pounds ground beef
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 small onion, grated (about 3/4 cup)
- 1/2 cup dry red wine
- 1 (28-ounce) can puréed tomatoes
- 1 teaspoon sugar
- 2 teaspoons balsamic vinegar
- 2 pinches of nutmeg, divided
- 2 bay leaves
For the Bechamel:
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 tablespoons heavy cream
- 1/2 teaspoon lemon zest
- 1 cup grated Romano or Parmesan cheese
- 2 eggs, lightly beaten
- 3/4 pound rigatoni or macaroni, cooked al dente and kept warm
- 2 1/4 cups grated Kefalograviera or Gruyère
- Non-stick baking spray
For the Zucchini: Adjust oven rack to upper position and preheat broiler to high. Using a large baking sheet, toss zucchini with 3 tablespoons of oil. Season with salt and pepper and place in a single layer on the baking sheet. Transfer zucchini to the oven to brown until golden, flipping halfway through, about 8 minutes total. Remove from oven and set aside. Adjust oven rack to center position and reduce oven to 350°F.
For the Meat Sauce: Heat 2 tablespoons oil in a stockpot over medium heat. Add ground beef and garlic and cook, breaking up into little bits, until browned, about 8 minutes total. Add onion and cook until softened, 2 to 3 minutes longer.
Add wine, bring to a boil and simmer for 1 minute. Add the tomatoes, sugar, vinegar, a pinch of nutmeg, and bay leaves. Season lightly with salt and pepper and stir to combine.
Return to a boil; then, reduce heat and simmer, covered, for 20 minutes, stirring occasionally. Discard bay leaves, season to taste with salt and pepper, and set sauce aside until you’re ready to assemble the casserole.
For the Bechamel: Heat milk in a small saucepan over medium heat, stirring to prevent scorching, until hot. Melt the butter in another small, non-stick pan over medium-high heat. Add the flour and quickly whisk to combine. Whisking constantly, add the flour mixture to the hot milk in stages, taking care to eliminate lumps to create a smooth sauce. Add heavy cream and lemon zest. Season with salt, pepper and remaining pinch of nutmeg. While the sauce is still hot, quickly whisk in the Romano and eggs. Heat gently while whisking constantly until thickened if necessary.