معكرونة بشاميل

Boil the oat pasta in salted boiling water with Himalayan salt until cooked, then drain.

In a pan, add olive oil and minced meat, stirring until caramelized.

Add chopped onion, grated carrot, minced garlic, rosemary, salt, black pepper, paprika, and mixed spices, then mix well.

Pour in the tomato juice and let it simmer for three minutes.

In a bowl, mix one cup of milk with oat flour until fully dissolved.

In a separate pot, add one liter of milk, a whole garlic clove, two bay leaves, the milk-oat flour mixture, salt, black pepper, and a pinch of thyme.

Stir over low heat until the béchamel thickens.

Strain the béchamel sauce to remove the garlic and bay leaves.

In a baking dish, layer half of the pasta, then add the meat mixture, followed by the remaining pasta, and finally pour the béchamel sauce over the top with a sprinkle of thyme.

Bake in a preheated oven at 180°C (356°F) until golden brown on top.