Makaroneh bil Forn — Lebanese Baked Pasta
Penne pasta layered with spiced ground meat, béchamel, and cheese, then baked until the top is golden and bubbling — the Lebanese kitchen's answer to lasagna, richly flavored with cinnamon and allspice.
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All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 500 g penne or rigatoni
- 400 g ground beef or lamb
- 1 large, diced yellow onion
- 1.5 tsp seven spice (baharat)
- 0.5 tsp ground cinnamon
- 2 tbsp tomato paste
- 200 g canned crushed tomatoes
- 50 g, toasted pine nuts
- 60 g butter
- 60 g flour
- 600 ml, warm whole milk
- 0.25 tsp nutmeg, freshly grated
- 200 g, grated mozzarella or kashkaval cheese
- 2 tsp total salt
- 2 tbsp olive oil
Instructions
- Cook pasta 2 minutes less than package directions (it finishes in the oven). Drain and toss with a splash of olive oil.
- In a pan, sauté onion in olive oil until soft. Add ground meat, breaking it up, and cook until browned.
- Add seven spice, cinnamon, and 1 tsp salt. Stir in tomato paste and cook 2 minutes. Add crushed tomatoes and cook 10 minutes until sauce thickens. Fold in pine nuts.
- Make béchamel: melt butter in a saucepan over medium heat. Add flour and stir constantly for 2 minutes. Gradually whisk in warm milk. Cook, stirring, until sauce thickens enough to coat a spoon (5–7 minutes). Season with 1 tsp salt and nutmeg.
- Preheat oven to 180°C.
- Mix pasta with half the béchamel. Spread half in a greased baking pan (30x20cm).
- Spread all the meat sauce over the pasta layer.
- Add remaining pasta. Pour remaining béchamel over the top. Scatter grated cheese evenly.
- Bake 30–35 minutes until golden and bubbling. Rest 10 minutes before cutting.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Makaroneh bil Forn — Lebanese Baked Pasta?
Penne pasta layered with spiced ground meat, béchamel, and cheese, then baked until the top is golden and bubbling — the Lebanese kitchen's answer to lasagna, richly flavored with cinnamon and allspice.
Where is Makaroneh bil Forn — Lebanese Baked Pasta from?
Makaroneh bil Forn — Lebanese Baked Pasta comes from Lebanese Bekaa. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Makaroneh bil Forn — Lebanese Baked Pasta vegetarian?
No — as written, Makaroneh bil Forn — Lebanese Baked Pasta includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of seven spice (baharat) in Makaroneh bil Forn — Lebanese Baked Pasta?
The seven spice (baharat) called for here is part of the traditional recipe and gives Makaroneh bil Forn — Lebanese Baked Pasta its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Makaroneh bil Forn — Lebanese Baked Pasta?
In a Lebanese mains spread, Makaroneh bil Forn — Lebanese Baked Pasta is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Makaroneh bil Forn — Lebanese Baked Pasta ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.