Steps
Boil the pasta in boiling water with salt and don’t finish cooking it.
Knead the minced meat. Bring an onion and sauté it in a tablespoon of ghee. Half of it with black pepper, salt, cinnamon, garlic and onion powder. We prepare the bechamel sauce. Stir the flour with ghee or butter until it changes color a little, then add the milk and stir with a manual egg beater so that it doesn’t work. We add black pepper, instant stock, garlic, onion and cheese powder and continue stirring. Add about a ladle of the bechamel over the pasta and stir it before we spread it in the tray To keep juicy.
We get a pyrex tray, grease it with oil from the bottom, and divide the pasta into two halves, half at the bottom, with the mashed meat and pieces of olives on it, then the rest of the pasta, with the béchamel on top, and we put olives on top. We put the tray in the oven and turn on the oven for a quarter of an hour, then grill it on a low heat for ten minutes, keeping an eye on it so it doesn’t sting on top.
