Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
To prepare the pasta: Prepare the stellini pasta according to the package directions by cooking it al dente in a large pot of salted water. Drain and reserve for later use. Prepare
the béchamel sauce as follows: To make a roux, melt the butter in a pan over medium heat, then stir in the flour until fully incorporated. Gradually add the milk, stirring constantly, until you get a completely smooth sauce. Continue cooking until the sauce reaches your desired consistency. Season with salt and a pinch of nutmeg.
The first step in preparing the meat is to heat some vegetable oil in a pan over medium heat. When the onion and garlic are aromatic and softened, add them to the pan and sauté. Increase the heat to high, add the ground meat, and continue sautéing until browned. Season with meat seasoning and more salt, if desired. After a few minutes of cooking, add the tomato sauce and continue cooking.
Prepare the dish as follows: In a casserole dish, layer half of the cooked pasta, then half of the meat mixture, and then half of the béchamel sauce on top. Repeat these layers one more time.
Preparation: Spread the grated mozzarella over the pasta, spreading it evenly. To allow the cheese to bubble and turn golden brown, bake it in a preheated oven for about 20 minutes.
Serving: After removing it from the oven, let it rest for a few minutes before serving hot. Then enjoy the comforting flavors that your grandmother’s recipe has to offer!
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