Baked Pasta with Bechemel Tomato sauce

This is soooooo yummy... I was looking for not the "classic" Superbowl fare... not that wings, and nachos are bad by any means...but I wanted ooey gooey...something... warm comforting and awesome :)   this is just that.... so darn good I couldn't wait for it to get done baking.... heaven :)
The spices in here are optional but make it taste so good...and the combination of bechemel sauce & pasta sauce...can you say delicious..... It is layered kinda like lasagna only 2 layers of pasta....you don't want to make this too saucy or it won't set up...you can use any shape of cut pasta that you like (Penne, Rigatoni, elbow macaroni...use what you have)... enjoy & Happy Superbowl Sunday

Baked Pasta with Bechemel Tomato sauce

1 lb. package of pasta cooked and drained

Pasta sauce:
1/2 lb. ground beef
Veggies of your choice (I used 1/2 green pepper, stalk of celery, 1/4 cup baby carrots & 1/2 onion diced fine)
2-3 T red wine
1 clove of garlic minced
2 T brown sugar
1 jar of your favorite pasta sauce
1 small can tomato paste
1/4 cup beef stock
seasonings of your choice (I used salt & pepper, garlic & onion powder, red pepper flakes & Italian seasoning)
1 T olive oil

In large skillet add olive oil, and add veggies season with salt & pepper.   Cook 2-3 minutes on medium high until starting to get softened.  Add meat and garlic, breaking meat up with spoon.  Continue stirring occasionally until meat is done and veggies are softened.  Deglaze the pan with wine and beef stock.  Cover pan and cook for 2-3 minutes until veggies are tender.  Add pasta sauce, tomato paste, brown sugar and seasonings stirring well.  Bring to a rapid bowl and turn heat down to medium and reduce the sauce for around 5 minutes stirring often.  Keep warm.


Bechemel sauce

1/2 stick butter
2 T flour
1/4 cup beef stock
1 cup milk
seasonings of your choice (seasoned salt, garlic & onion powder & pepper)

Melt butter in saucepan, whisk in flour cooking for 2-3 minutes.  Add beef stock, milk & seasonings whisking to incorporate liquids.  Continue stirring often until boiling and thickened.

Cheesy layer
1 1/2 cups cottage cheese
1/4 cup shredded Parmesan
1 egg
seasonings of your choice ( I added dried parsley, pepper, & garlic & onion powder)

Combine all ingredients mixing well.

Preheat oven to 400 degrees. In 13x9 dish, sprayed with cooking spray spoon in a slight layer of pasta sauce, drizzle with 1/3 of the bechemel sauce.  Add 1/2 the cooked pasta.  Then spoon small spoonfuls of the cheese mixture spreading evenly over pasta.  Drizzle with pasta sauce then 1/3 of the bechemel sprinkle with 1 cup mozzarella cheese. Add remaining pasta spreading out to an even layer, spoon pasta sauce lightly over top, drizzle with remaining bechemel sauce then top with cheese.  Cover with foil (I place mine on a foil lined sheet pan in case there are any boil overs in the oven) and bake for 30 minutes.  Remove foil and bake for 15-25 more minutes until bubbly and cheese is browned. Remove from oven. Enjoy