Pasta Bake

Preheat the oven to 200°C. Bring water to a boil, add salt, and cook the pasta until just shy of done according to the package instructions, so it doesn't turn mushy during baking; drain in a colander.

Finely chop the onion. Heat oil in a large skillet, add the pork-and-beef mince and onion, and cook for 8–10 minutes, breaking up any clumps, until the meat is browned and no longer pink.

Season the meat with paprika and black pepper, stir, and remove from the heat.

For the custard, whisk the eggs with the milk and salt until smooth.

Combine the drained pasta with the meat, transfer the mixture to a baking dish, and pour over the egg-and-milk custard so it evenly soaks the pasta.

Sprinkle the top with grated hard cheese and bake at 200°C for about 50–60 minutes, until the custard has set and the top is golden brown.

Let the bake rest for 10 minutes, then slice and serve hot.