Baked Spaghetti with Meat and Béchamel
Ingredients
Pasta
- 1 packet spaghetti
- 2 tablespoons oil
- 1 tablespoon salt
Meat mixture
- 1 tablespoon oil
- 500 grams ground meat
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1/2 medium red bell pepper, chopped
- 1/2 medium green bell pepper, chopped
- 1 green chili pepper, chopped
- 1 large tomato, finely chopped
- 3 tablespoons tomato paste
- 1.5 teaspoons salt
- 1/4 teaspoon black pepper
- 1 teaspoon mixed spices
- 1/2 teaspoon cardamom
- 1/2 cup water
Béchamel sauce
- 1/2 cup oil
- 1/2 cup flour
- 4 cups milk
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1 large egg
- 2 tablespoons breadcrumbs
Preparation
In a deep pot, put plenty of water, add oil and salt, place the pot on medium heat until the water boils, then add the spaghetti and let it cook for 6 to 7 minutes.
For the meat mixture, in a medium pot, put oil, place on medium heat to heat the oil, add meat and stir until its water evaporates and color becomes dark brown.
Add onion and stir until soft.
Add garlic, sweet peppers, hot pepper, tomato, tomato paste, salt, pepper, spices, and cardamom, stir the meat with vegetables for several minutes, then add water and let cook for 2 to 3 minutes.
For the béchamel, in a stainless steel medium pot, put oil and flour, place on medium heat, and using a hand whisk, stir until it starts to boil.
Add milk, salt, and pepper, continue stirring until it boils and thickens to form béchamel.
Get a medium-sized oven dish suitable for serving.
Drain the spaghetti and put it in the oven dish, spread the meat mixture over the spaghetti, and spread the béchamel over the meat layer to cover completely.
In a small bowl, beat the egg with a brush and spread it over the béchamel layer using the brush.
Sprinkle breadcrumbs over the béchamel and egg layer.
Adjust the rack in the middle of the oven and preheat to 180°C.
Put the pasta in the oven for 25 minutes until golden brown, then serve.
