Macarona Béchamel Egyptian Pasta Bake

Macarona Béchamel is Egypt's beloved baked pasta, similar to pastitsio but with its own warm spices. Penne, spiced beef and a thick, creamy béchamel bake into a golden casserole.

Egyptian-style baked pasta with spiced ground beef and a thick, creamy béchamel. Comforting, cheesy and a family favorite across the Middle East. It's a staple at family gatherings and Ramadan tables, and it's pure comfort in every bite.

Why You’ll Love This Recipe

• Thick, creamy béchamel
• Warm Middle Eastern spices
• Family-sized
• Great for Ramadan and holidays

Ingredients for Macarona Béchamel Egyptian Pasta Bake

• 1 lb (450 g) penne
• 1 1/2 lbs (680 g) ground beef
• 1 onion, finely diced
• 3 cloves garlic, minced
• 3 tbsp tomato paste
• 1/2 cup (120 ml) water
• 1 tsp seven spice (baharat) or allspice
• 1/2 tsp cinnamon
• Salt and pepper
• Béchamel: 1/2 cup butter, 2/3 cup flour, 5 cups warm milk, 1/4 tsp nutmeg, 2 eggs, salt
• 1 cup (100 g) shredded mozzarella

Equipment You’ll Need

• Large pot for boiling pasta
• Large deep skillet or Dutch oven for the meat sauce
• Medium saucepan and whisk for the béchamel
• 9×13-inch (23×33 cm) baking dish
• Cheese grater
• Sharp knife and spatula for clean slices

Ingredient Notes

• Seven spice: A warm blend; allspice works too.
• Penne: Classic choice for this dish.
• Béchamel: Eggs help it set.

Why This Recipe Works

This dish works because the béchamel is generous and egg-enriched, so it sets into a thick, creamy layer that holds everything together. Mixing some into the pasta makes every layer creamy.

The Secret to Perfect Macarona Béchamel

Use plenty of béchamel and let it cool slightly before adding the eggs. A thick meat layer and a short rest after baking give neat slices.

Full measurements and printable instructions are in the recipe card below.

How to Make Macarona Béchamel Egyptian Pasta Bake

Step 1

Cook penne 2 minutes under package time and drain.

Step 2

Brown beef with onion, add garlic, tomato paste, water and spices. Simmer 15 minutes until thick.

Step 3

Make béchamel: cook butter and flour, whisk in milk until thick. Cool slightly and whisk in eggs and nutmeg.

Step 4

Mix one-third of the béchamel with the pasta.

Step 5

Layer half the pasta, the meat, the remaining pasta, then the rest of the béchamel.

Step 6

Top with mozzarella and bake at 375°F (190°C) for 35-40 minutes until golden.

Step 7

Rest 15 minutes.

Tips for the Best Results

• Cool béchamel before adding eggs.
• Simmer meat until dry.
• Rest before slicing.

Variations to Try

• Use ground chicken.
• Add peas to the meat.
• Top with cheddar.

What to Serve With It

Serve with a fresh salad, pickles and yogurt.

Storage and Reheating

Mixing some béchamel into the pasta makes the dish extra creamy. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 375°F (190°C) oven or air fryer for 8-10 minutes to keep the edges crispy.

A Little Background

Macarona béchamel arrived in Egypt through Mediterranean influences and became a home-cooking classic. It's commonly served at family gatherings, holidays and Ramadan iftars.

Perfect for Any Occasion

Perfect for Ramadan iftar, Eid, family dinners and potlucks.

Make-Ahead and Freezing Tips

Assemble a day ahead and refrigerate. Freeze for up to 3 months.

Frequently Asked Questions

How is it different from pastitsio?

It uses different spices and often penne.

Can I use chicken?

Yes.

Can I freeze it?

Yes.

Why add eggs to béchamel?

They help it set firm.

Can I make it ahead?

Yes, assemble a day ahead.

Final Thoughts

Creamy, comforting and full of warm spices, this pasta bake is a family classic.

Print