Spaghetti with bechamel sauce

Preparation steps

• cook the spaghetti in a little salted and powdered water then drain and leave to cool a bit, fry the onion and pepper then add the minced meat and spices as desired, cook the besamil sauce according to the instructions, then take a cube pan and arrange the spaghetti in a layer approximately to be the same first and second thicknesses, pour a little with besamil sauce so that it fits between the spaghetti, then spread the minced meat over them everywhere evenly and again arrange the spaghetti upright on the minced meat, eh when we put the second row of the same thickness as the first pour over again with besamil sauce, so Pour the rest of the sauce over the spaghetti, then beat the egg and pour a little over the sauce, bake in the oven at 200 degrees until golden brown, cut into cubes and serve (if you don't have to buy ready-made besamil sauce in a bag, you can prepare it like this: 1 / 2 l of milk put salt to a little salty, and bring to a boil then add 2 tablespoons of flour and 2 tablespoons of density mixed with a little water so that there are no lumps, when boiled boil from the plate and slowly whisk the flour into the milk then return a little more with constant stirring so that it does not burn you will get a nice thick mixture of bechamel sauce)