Ingredients:
250g spaghetti (cooked al dente)
400g ground meat (beef, turkey, or chicken)
1 onion, finely chopped
2 garlic cloves, minced
400g tomato sauce (or marinara sauce)
Salt and pepper to taste
2 tablespoons olive oil
1 cup grated mozzarella cheese
1 cup grated cheddar or parmesan cheese (optional)
For the Béchamel (White) Sauce:
3 tablespoons butter
3 tablespoons flour
2 cups milk
Salt and pepper to taste
A pinch of nutmeg (optional)
Instructions:
Prepare the Meat Sauce:
Heat olive oil in a pan over medium heat.
Add chopped onion and sauté until soft.
Add garlic and cook for 1 minute.
Add ground meat and cook until browned.
Season with salt and pepper.
Add tomato sauce and simmer for 10 minutes. Set aside.
Prepare the Béchamel Sauce:
In a saucepan, melt butter over medium heat.
Add flour and whisk for 2-3 minutes to form a roux.
Gradually add milk while whisking constantly to avoid lumps.
Cook until the sauce thickens.
Season with salt, pepper, and nutmeg. Remove from heat.
Assemble the Casserole:
In a deep baking dish, add a layer of cooked spaghetti.
Spread the meat sauce evenly over the spaghetti.
Add another layer of spaghetti.
Pour the béchamel sauce on top, spreading it evenly.
Add Cheese:
Sprinkle grated mozzarella and cheddar (or parmesan) on top.
Bake:
Preheat oven to 200°C (400°F).
Bake for 20-25 minutes or until the top is golden brown and bubbly.
Serve:
Let the casserole rest for 5-10 minutes before cutting and serving.
Enjoy!