Boil spaghetti. Recline in a colander and rinse with cold water.

Onion finely chop and fry until Golden brown. Then in the pan with the onion spread the meat. Sprinkle with salt, season with spices and fry on high heat until tender.

Now the most important part of casseroles sauce. In a saucepan (preferably enameled) pour the milk. Add flour, butter, nutmeg, a pinch of black pepper and salt to taste. All stir well with a whisk and put on medium heat. The sauce should boil with constant stirring. When the sauce starts to thicken, you will need to add a handful of grated cheese and cook until the sauce until the cheese melts. Then you need to remove sauce from heat and allow to cool 1-2 minutes, not more. Now you can break into the saucepan with the sauce quickly until it was seized in a hot, beat the egg with a whisk.

Now collect our casserole: the bottom of the form grease with a little butter sauce.

Lay out a layer of pasta and quite a lot pour the sauce.

Now spread a layer of stuffing.

Then spread the remaining pasta. The remnants of the sauce and sprinkle with grated cheese. Put in a preheated 180-190 degrees oven and bake until Golden brown.

In order that the casserole does not fall apart when cutting and filing, it needs to cool. Bon appetit.