Cook the Pasta: Fill a pan with water and bring to a boil. Add 1 teaspoon of salt and a drizzle of olive oil. Stir well.

Add 9 ounces (250 g) of pasta and cook according to the package instructions. Stir occasionally to prevent sticking. Drain and set aside.

Prepare the Meat Filling: Heat 1 tablespoon of olive oil in a pan. Add the chopped onion and sauté until golden brown.

Add grated garlic and cook for another minute.

Add 14 ounces (400 g) of minced meat and cook until browned. Season with 1 teaspoon of salt, 1 teaspoon oregano, 1 teaspoon black pepper, and 1 teaspoon paprika. Stir well to combine.

Layer the Casserole: Preheat the oven to 360ºF (180ºC). Grease a baking dish with a little olive oil.

Start by layering half of the cooked pasta in the dish, followed by a layer of the seasoned minced meat. Repeat with the remaining pasta and meat.

Prepare the Topping: In a bowl, whisk together 3 eggs, 1 ounce (30 g) sour cream, and 1 ounce (30 g) mayonnaise until smooth.

Pour the mixture evenly over the layered pasta and meat. Sprinkle 7 ounces (200 g) of grated cheese on top.

Bake: Bake in the preheated oven for 25 minutes, or until the top is golden and bubbling.

Prepare the Fresh Salad: Place sliced red onions in a bowl, pour 1 cup boiling water and 2 tablespoons wine vinegar over them, and let sit for a few minutes. Drain.

In a salad bowl, combine halved cherry tomatoes, drained onions, diced avocado, and torn mozzarella cheese.

Drizzle with 1 tablespoon olive oil and 1 tablespoon lemon juice. Season with 1 teaspoon salt, 1 teaspoon paprika, and 1 teaspoon oregano. Toss gently to combine.

Serve: Remove the casserole from the oven and let it rest for a few minutes. Slice and serve with the fresh salad on the side.