Boil the pasta. Drain and set aside.

Use a frying pan to sauté the mushrooms in half of the olive oil until they become soft and the liquids evaporate. Then place them in a bowl and set them aside.

Use the remaining olive oil in the same frying pan, sauté the peppers, and leek for 5 minutes.

Add the garlic cloves, stir for 1 minute and add the minced meat. Continue to sauté for 10 minutes until the meat changes colour.

Add salt and pepper, the mushrooms and stir.

Grease a large bowl with butter.

At the bottom of the bowl, roll a spaghetti into a spiral. Continue with the next piece of spaghetti, making circles until you reach 1 cm below the bowl rim. That way the bottom and sides of the bowl will be covered.

Leave it in the fridge until the butter freezes and the spaghetti stay in place firmly.

Preheat the oven to 180°C.

Remove the bowl from the fridge (make sure the spaghetti hold together).

Add the cheese and eggs to the meat mixture, blend and fill the bowl.

Roll the remaining spaghetti into spirals so that the filling is covered.

Use a baking tray with a diameter equal to the bowl's and put some beans or rice in it to stay in place.

Bake for 1 hour and 20 minutes.

Remove the bowl from the oven and let it cool for 20 minutes.

Flip it over onto a serving platter, sprinkle with the chopped dill and parsley on top and serve.