Layered pasta with meat sauce and cheese
Pastacada is an Albanian pasta bake featuring layers of pasta, rich meat sauce, and creamy cheese, creating a comforting dish that combines Italian and Balkan influences.
Serves 8
Brown ground beef in a pot with onion and garlic. Add tomatoes and simmer 20 minutes. Season with salt and pepper.
Cook pasta according to package directions until al dente. Drain and mix with a little butter.
Melt butter, add flour, cook 2 minutes, then gradually whisk in milk. Season with salt, pepper, and nutmeg. Cook until thickened.
In baking dish, layer pasta, meat sauce, and béchamel. Top with grated cheese. Bake at 350°F (175°C) for 25-30 minutes until golden.
Don't overcook pasta initially—it continues cooking in oven
Smooth béchamel prevents lumpy sauce
Let rest 5 minutes before cutting for clean portions
Add sautéed vegetables to meat sauce
Use ricotta mixed with béchamel for richness
Make vegetarian with mushroom ragù
Store refrigerated for 3 days. Reheat at 350°F until warm
Pastacada shows Albania's historical influences, blending Italian pasta tradition with Balkan meat preparations.
Yes, assemble and refrigerate up to 24 hours. Bake when ready, adding 10 minutes cooking time.
Kashkaval or similar aged cheese is traditional; Emmental or Gruyère also work.
Per serving · 8 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes