Ingredients (Serves 6)
Spaghetti: 200 g (7 oz)
Minced Meat: 400 g (14 oz)
Onion: 1, finely chopped
Garlic Clove: 1, minced
Carrot: 1, grated
Bell Pepper: 1/2 pc, diced
Tomato: 1, chopped
Vegetable Oil: 2 tbsp (30 ml)
Eggs: 4
Spring Onions: 2-3 stalks, chopped
Milk: 450 ml (1 3/4 cups)
Butter: 50 g (1/4 cup)
Flour: 4 tbsp (30 g)
Directions
1. Cook the Spaghetti
Bring a large pot of salted water to a boil. Cook spaghetti until al dente, then drain and set aside.
2. Prepare the Meat and Vegetables
Heat vegetable oil in a pan over medium heat. Sauté the onion until translucent, then add garlic and cook for 1 minute.
Add minced meat and cook until browned. Stir in grated carrot, diced bell pepper, and chopped tomato. Cook for 5 minutes, then season with salt, smoked paprika, and black pepper.
3. Prepare the Egg Mixture
Heat vegetable oil in a pan over medium heat. Sauté the onion until translucent, then add garlic and cook for 1 minute.
Add minced meat and cook until browned. Stir in grated carrot, diced bell pepper, and chopped tomato. Cook for 5 minutes, then season with salt, smoked paprika, and black pepper.
3. Prepare the Egg Mixture
Gradually add milk, whisking continuously until thickened. Remove from heat and stir in grated cheese until melted.
5. Assemble the Casserole
Preheat oven to 180°C (350°F).
Gradually add milk, whisking continuously until thickened. Remove from heat and stir in grated cheese until melted.
5. Assemble the Casserole
Preheat oven to 180°C (350°F).
Bake in the preheated oven for 30 minutes or until golden brown and set.