Cream Style Baked Spaghetti Pie

Ingredients:

Pasta Sauce:
Minced Beef - 500g
Reddish Ripen Tomatoes (Chopped) - 5
Tomato Ketchup to Taste
Crushed Garlic - 5 Cloves
Chopped Onions - 1/2 Cup
Ginger & Garlic Paste - 1 Tsp
Cumin Powder - 1 1/2 Tbsp
Roasted Curry Powder - 1 Tbsp
Salt & Pepper to Taste
Olive Oil - 1 Tbsp

Bechamel Sauce/White Sauce:
Butter - 40 g
All Purpose Flour - 40 g
Fresh Milk - 3/4 Cup
Shredded Cheddar Cheese - 1 Cup


Diced Bell pepper - 1/2 Cup
Mozarella Cheese - 1 Cup
Spaghetti - 1 Pack


Method:

1. Start by cooking the pasta sauce. Temper onions, garlic and ginger garlic paste in hot oil and add the spices followed by tomatoes. When starting to boil, add the minced meat and ketchup. Cook on low flame for 30 minutes or until the moisture evaporates. Check the seasoning and set aside.

2. Cook the Spaghetti in a pot of salted boiling water. Once done, drain the excess water and rinse in cold water. Let it drain and set aside.

3. Now let's make the bechamel sauce. Melt butter in a saucepan. Add the flour and keep stirring for few minutes. When it turns thick and creamy, add the milk and keep whisking vigorously for 5 minutes. It should reach a saucy consistency. At this point add the shredded cheddar and mix. 

4. Mix the bechamel and pasta sauces with cooked spaghetti and make sure that it is well coated by the sauces.

5. Transfer spaghetti to a casserole dish (or any other of your choice) and spread well. Sprinkle generous amount of shredded mozarella and place diced bell pepper on top.

6. Bake at 230C until the cheese is completely melted.