Pasta making method with bechamel

Pasta lovers,  may I present to you, the Egyptian version of Pastitsio. One of life’s true pleasures, comfort food that only pasta lovers will appreciate.

Layers of pasta and – a little tangy – ground chicken stacked together then topped with thick, brown, and bubbly bechamel sauce that is not runny but not dry too. What else can you look for?!!. This is a very common dish in Egyptian banquets, especially on holidays.

Ingredients

• A pack of pasta
• 4 cups of milk
• Cream cup
• 1/2 cup mozzarella
• One onion, chopped
• 3/4 kilo issuance chicken cut into slices
• 4 tablespoons of rusk
• 4 tablespoons butter
• 2 garlic cloves, crushed
• 3 tablespoons of flour
• A tablespoon of starch
• Salt
• Black pepper

How to prepare

• To make the bechamel, melt the butter in a saucepan over low heat.
• Add flour and starch and stir well for 5 minutes.
• Add the milk gradually and keep stirring.
• After the consistency becomes thick, add salt and pepper and stir a little.
• To prepare the pasta, in a saucepan, boil the pasta half-boiled.
• Drain the pasta and set aside.
• In another saucepan, put a little oil, garlic, and stir.
• Add the chicken and stir until it is completely cooked, then season with salt and pepper.
• In a tray, put a number of boiled noodles, add a cup of bechamel, and stir well.
• Add a layer of chicken, then a little bechamel, then a layer of pasta.
• Top with béchamel, then cream and mozzarella, and sprinkle with rusk.
• Place the pasta tray with bechamel in the oven until browned, then serve.