Baked Spaghetti

Baked Spaghetti

Serves 4 Serves 4
Ready in 75 min Ready in 75 min


  • 500 g of cooked spaghetti

  • 150 g Shredded Emborg Mozzarella

Creamy Bechamel

  • 50 g Emborg Butter, unsalted

  • 60 g of all purpose flour

  • 500 ml of Emborg Full Cream Milk

  • 250 ml of Emborg Cooking cream

  • 250 ml of Emborg Cream Cheese

  • 5 g of salt 

  • Pepper

​Meat source

  • 30 g of canola oil
  • 50 g of onion 

  • 30 g of garlic

  • 1 pcs of beef bouillon

  • 1000 g of tomato sauce

  • 500 g of ground beef

  • 2 g of chili flakes

  • 1 g of dried oregano

  • Salt 

  • Pepper

  • 200 ml of water

Mix cooked spaghetti and tomato meat sauce in a baking dish
Topped with the creamy bechamel and Shredded Emborg Mozzarella
Baked in a 375F preheated oven for 30 mins

Procedure for Creamy Bechamel
In a heated pan, cook the Emborg Butter and flour
Gradually add Emborg Full Cream Milk
Simmer until flour is fully cooked
Finished off with Emborg Cream
Season with salt and pepper

Procedure for Meat sauce
Heat oil, saute onion and garlic lightly
Add ground beef and simmer
Add tomato sauce
Season with aromat powder, chili flakes, dried oregano, salt and pepper
Simmer for another hour until the tomato is fully cooked
Turn off heat