Mince Bechamel Pasta

INGREDIENTS for Mince
1cup Chicken mince
1 Onion chopped
1cup Pasta stock (water in wchich pasta was boiled)
3 Tomatoes chopped
1 tspn thyme
1 tbspn mixed italian herbs
5 tbspn Tomato ketchup
1 tbspn ginger garlic paste
1 tspn haldi powder
1 tspn garam masala powder
1 tbspn red chilly powder
1 cup grated morzella cheese
2 tbspn olive oil
Handfull of freshly chopped parsely

INGREDIENTS for Bechamel sauce
1 cup milk
1 tbspn maida
2 tbspn butter
1 tspn black pepper powder
1 cup grated processed cheese
3 tbspn Mince gravy
1 egg whisked

ADDITIONAL INGREDIENTS
2cups boiled pasta
1cup grated morzella cheese

METHOD for Mince
Step1-Heat oil in pan and add thyme, when it crackels add in the onion and fry till it turns transparent.Now add in the mince and tomatoes, follwed by ginger garlic paste and salt.
Step2 -Cook on high flame till all the water evaporates.Now add in all the dry masalas and tomato ketcup.
Step3 -When oil seprates add in the pasta stock and bring everything to a gentel boil.
Step3 - Add in the freshly chopped parsley and switch off the gas
Step4-Remove 3-4 tbspn of mince aside and mix in the pasta with the remaining mince gravy

METHOD for Bechamel sauce
Step1 -Mix in maida, milk, water and butter.Set it on fire n bring it to a slow simmer.
Step2 - Now add in the salt, pepper and grated cheese.
Step3 - Mix all well and turn off the gas.
Sauce shud be of thick consistency.
Step4-When the sauce cools down mix in one whisked egg and 3-4 tbspn of mince gravy.
Now to assemble the pasta, grease a baking tray and add the mince pasta, top it with the Bechamel sauce and sprinkle grated morzella on top.
Bake in a preheated oven for 20 mins at 180°.
Serve hot with tosted bread