Pasta Bowls

In a large saucepan over medium heat, add the water, the salt, the pasta, mix and let it cook for 8 minutes.

In a large skillet over medium to low heat, add 1 drizzle of olive oil. 

Add the onion cut into cubes, the crushed garlic cloves and sauté until slightly golden brown. 

Next, add the red bell pepper chopped into small cubes and sauté for another 2 minutes.

Add the ground beef and stir until all the meat moisture has evaporated. 

Season with the salt, the oregano, the sweet paprika and stir. 

Add the tomatoes chopped into cubes, stir for another 5 minutes, remove from the heat and set aside. 

Once the pasta has cooked through, drain all the water and set aside. 

In a large skillet over medium to low heat, add the butter and stir until melted. 

Add one leek stalk chopped into thin strips and sauté for 3 minutes. 

Then, add the wheat flour and stir until dissolved. 

Add the milk at room temperature and keep stirring until slightly thickened. 

Pour everything into a large container and beat with a hand blender until combined. 

Now, transfer all the pasta we prepared earlier to a large bowl, pour in all the sauce and mix until combined. 

Let's assemble the pasta in three glass bowls or containers. 

In each container, add 4 large spoons of pasta. 

Then add the same amount of the meat we prepared earlier and top it with 4 more large spoons of pasta.

Finish by topping each container with 100g of grated mozzarella cheese.

Take to a preheated oven at 200° C (400° F) and bake for 15 minutes. 

Serve.