Cook the Pasta:
Boil water in a large pot. Add a pinch of salt and a splash of oil. Cook the Pasta Ditali Rigati for 7 minutes. Drain and set aside.
Make the Béchamel Sauce:
In a saucepan, melt the butter over medium heat. Add the flour and stir continuously for about 2 minutes.
Gradually pour in the milk, whisking constantly until the sauce thickens. Season with salt, black pepper, and nutmeg.
Stir in the shredded mozzarella cheese until melted. Set the sauce aside.
Prepare the Meat and Vegetables:
Heat oil in a large pan over medium heat. Add the minced meat and cook until browned.
Add the chopped onion, carrot, and garlic. Cook until the vegetables are soft.
Stir in the mushrooms, bell pepper, and tomato paste. Cook for a few more minutes until everything is well combined.
Season with salt, black pepper, paprika, and mixed herbs.
Assemble and Bake:
Preheat the oven to 180°C (356°F).
In a baking dish, layer the cooked pasta, meat and vegetable mixture, and béchamel sauce.
Sprinkle with chopped spring onions and parsley.
Top with the remaining mozzarella cheese.
Bake for 40 minutes, or until the top is golden and bubbly.
Serving Suggestions:
Serve with a fresh green salad or steamed vegetables.
Pair with garlic bread for a hearty meal.
Garnish with additional chopped parsley or a sprinkle of parmesan cheese.
Serve with a glass of red wine for a perfect dinner experience.
Cooking Tips:
To save time, prepare the béchamel sauce while the pasta is cooking.
Use a mix of cheeses like cheddar or parmesan for extra flavor.
