Boil the pasta in salted water, until almost done.
Using the starch, butter and milk, make the béchamel sauce. Sauté the finely chopped leeks and carrots, cleaned mushrooms and minced meat, add the mashed tomatoes and season it with spices and garlic.
To this mixture, add the pasta and béchamel. Mix well. Pour into a buttered baking dish and place in a preheated oven to brown, for about 20 minutes at 428°F (220 °C). Before removing from the oven, grate cheese over it.