Directions
Cook the Spaghetti:
Bring a large pot of salted water to a boil.
Cook spaghetti until al dente according to package instructions.
Drain and set aside.
Prepare the Meat and Vegetables:
Heat vegetable oil in a skillet over medium heat.
Sauté the onion until translucent, about 3 minutes.
Add minced garlic and cook for 1 minute.
Stir in minced meat and cook until browned.
Add grated carrot, diced bell pepper, and chopped tomato. Cook for 5 minutes.
Season with smoked paprika, salt, and black pepper. Remove from heat.
Prepare the Egg Mixture:
In a large bowl, whisk together eggs, chopped spring onions, and milk until well combined.
Make the Cheese Sauce:
Melt butter in a saucepan over medium heat.
Add flour, whisking constantly to form a smooth roux. Cook for 1 minute.
Gradually whisk in milk, stirring until the sauce thickens.
Remove from heat and stir in grated cheese until melted and smooth.
Assemble the Casserole:
Preheat oven to 180°C (350°F).
In a large mixing bowl, combine cooked spaghetti with the meat and vegetable mixture.
Transfer the mixture to a greased baking dish.
Pour the egg mixture evenly over the spaghetti, ensuring even distribution.
Top with the cheese sauce, spreading it evenly.
Bake:
Bake in the preheated oven for 30 minutes, or until golden brown and set.
Serve:
Let the casserole cool slightly for 5 minutes before serving warm.
