Baked Stellini Pasta with Meat, Mozzarella, and a Creamy Béchamel Sauce – The Kind of Comfort You’ll Crave Again and Again!
This cozy, cheesy, oven-baked pasta dish is like a warm hug on a plate. Stellini pasta (those tiny star-shaped cuties) get tossed with flavorful ground meat, a velvety béchamel sauce, and melty mozzarella, then baked to golden perfection. It’s kid-friendly, freezer-friendly, and totally weeknight-approved—but tastes like something you’d get from a fancy little Italian kitchen.
Ingredients:
1½ cups stellini pasta
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
½ lb ground beef or ground turkey
1 tsp Italian seasoning
Salt and black pepper to taste
1½ cups shredded mozzarella cheese
¼ cup grated Parmesan cheese (optional)
For the Béchamel Sauce:
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups milk (whole or 2%)
Pinch of ground nutmeg
Salt to taste
Instructions:
- Preheat oven to 375°F (190°C). Lightly grease a medium baking dish.
- Cook stellini pasta in salted boiling water until just al dente (about 5–6 minutes). Drain and set aside.
- In a skillet, heat olive oil and sauté onions until soft. Add garlic and cook for another minute.
- Add ground meat, Italian seasoning, salt, and pepper. Cook until browned. Set aside.
- In a saucepan, melt butter and whisk in flour to form a roux. Gradually add milk, whisking constantly until smooth and thickened. Add a pinch of nutmeg and a little salt.
- Combine pasta, cooked meat, and béchamel in a large bowl. Stir in half the mozzarella.
- Pour mixture into baking dish. Top with remaining mozzarella and Parmesan.
- Bake uncovered for 20–25 minutes or until bubbly and golden on top. Let rest for 5–10 minutes before serving.
Nutrition Facts (Per Serving – Serves 4–5):
| Calories | 440 kcal |
| Protein | 26 g |
| Fat | 23 g |
| Carbohydrates | 31 g |
| Sugar | 4 g |
| Sodium | 510 mg |
Printable Summary Table
| Baked Stellini Pasta with Meat & Béchamel | |
|---|---|
| Main Ingredients | Stellini pasta, ground meat, mozzarella, béchamel sauce |
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Serves | 4–5 people |
FAQs
Q: Can I use a different pasta?
Yes! Elbow macaroni, ditalini, or small shells work well too—just aim for similar size.
Q: Can I make this vegetarian?
Totally—just skip the meat or swap in sautéed mushrooms or lentils.
Q: Does this freeze well?
Yes! Assemble everything, skip the baking, cover tightly, and freeze. When ready to eat, bake from frozen at 375°F for about 40–45 minutes.
Q: Can I add veggies?
Absolutely—peas, spinach, or finely chopped zucchini would be great stirred in before baking.
