Pasta Bechamel

Boil the pasta until al dente and drain.

Saute the onion, add the minced meat with salt, black pepper, mixed spice and paprika and cook until browned.

Add the blended tomatoes and tomato sauce and cook until thick.

For the bechamel, melt the butter, stir in the flour, then gradually add the milk, stirring until thick.

Add the cooking cream, chicken stock cube and black pepper.

Mix half the bechamel with the pasta and layer in a baking dish: pasta, meat, then the rest of the pasta.

Pour the remaining bechamel on top and sprinkle with mozzarella.

Bake until golden and bubbling. Serve hot.