Layers of hearty ground beef simmered in a rich tomato sauce with garlic, oregano, and a hit of red pepper flakes make the backbone of this baked pasta, while a silky cashew béchamel — built from soaked cashews, olive oil, and a whisper of nutmeg — adds that classic creamy contrast between the noodles. Melty shredded mozzarella caps each layer before the whole dish goes into the oven until it's bubbling at the edges and golden on top. A short rest before slicing lets everything set so you get clean, sturdy squares loaded with sauce, cheese, and tender pasta in every bite. Fresh torn basil scattered over the top finishes it with a bright, herby note that cuts through the richness. This one's a comforting, crowd-pleasing bake that works great for an egg free dinner table, no special-occasion effort required. Make it ahead, portion it out, and reheat for a satisfying weeknight meal all week long.
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Place the cashews in a bowl, cover with cold water, and soak for at least 4 hours (or overnight). Drain and rinse before using.
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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