Pasta and minced meat casserole with béchamel sauce

If the day before yesterday's pasta is lying around in the fridge and there is a little minced meat, voila, here's a casserole

Ingredients

• minced pork
• 400 g
• milk
• 400 ml
• tomatoes in their own juice
• 1 can
• pasta
• ½ pack
• gruyere cheese
• 120 g
• garlic
• 2 cloves
• flour
• 2 tbsp
• butter
• 25 g
• dried oregano
• 1 tsp
• ground nutmeg
• ground black pepper
• salt

Directions

1. Chop the garlic, fry. Put in the oregano.
2. Add minced meat, fry for 5-7 minutes, stir from time to time and crush the minced meat so that there are no lumps
3. Grind the tomatoes in a blender, pour into the mass. Cook for 15-20 minutes. Salt.
4. Tomatoes, both fresh and canned, are suitable - the main thing is to chop them.
5. Spread the form with butter, sprinkle with crackers.
6. Boil the pasta for about 5 minutes in salted water.
7. Transfer to a colander, rinse with water.
8. Gently place 1/2 part of the pasta in a mold.
9. Put the minced meat in tomato on top, sprinkle with grated cheese.
10. To make béchamel sauce: melt the butter in a skillet. Add flour, grind gently.
11. Pour milk slowly, stir so that there are no lumps.
12. Sprinkle with ground nutmeg, pepper and salt.
13. Instead of sauce, you can use a milk and egg mixture.
14. Put the rest of the pasta on the filling.
15. Pour over the sauce, sprinkle with cheese.
16. Send in the oven for 20 minutes, observe the temperature of 200 degrees. It turns out a delicious casserole of pasta and minced meat with béchamel sauce.