Serves 4 people
1 packet spaghetti
200 g mozzarella cheese
chilli oil or chilli sauce (optional)
white sauce / béchamel sauce

55 g unsalted butter
30 g flour
500 ml fresh milk
chicken powder (optional)
a pinch of nutmeg
salt and pepper (to taste)
meat sauce/bolognese sauce:

1 onion (grated)
1 carrot (grated)
1 stick of celery (grated)
2 tbsp unsalted butter
500 g minced meat
500 ml tomato juice (freshly squeezed/canned) or ready-made tomato paste
salt and pepper (to taste)

Recipe Courtesy of
Yuda Bustara

Spaghetti Panggang

Spaghetti Panggang combines the best of classic Italian dishes like spaghetti and lasagne. This viral Brûléed Pasta is basically a lasagna recipe, but instead of using lasagne sheets, we use spaghetti. My favourite part is the golden brown crispy brûléed top, with savory, thick Béchamel or white sauce below. It is super rich and creamy, and will definitely be a very filling meal for you and your family.

Difficulty: Easy

Preparation: 30 min
Cook: 15 min
Clean up: 10 min

Steps: 3 steps
16 Ingredients

Difficulty: Easy
Steps: 3 steps
16 Ingredients

Preparation: 30 min
Cook: 15 min
Clean up: 10 min

Instructions

To make the Béchamel sauce
- Sauté the flour and butter until fragrant.
- Add milk little by little while stirring.
- Add chicken powder (or salt) to taste, nutmeg, pepper.
- Add mozzarella, stir and set aside.

To make the Bolognese sauce
- Sauté the grated onion, carrots and celery with butter until soft.
- Add meat and cook through.
- Add tomato juice and cook until thickened. Season with salt and pepper. Set aside.

Bake spaghetti in oven
- Boil the spaghetti according to the packaging instructions. Drain the spaghetti.
- Mix this with the Bolognese sauce.
- Pour the spaghetti into an oven safe dish and cover it with the Béchamel sauce.
- Bake it at 180 degrees Celsius with the top flame for 5-10 minutes, or until brûléed / brown.