Ingredients

Pasta

• 12 oz penne, bucatini, or pastitsio pasta

• 2 tbsp butter

• ½ cup grated parmesan or kefalotyri cheese

Meat Sauce

• 1½ lb ground beef or lamb

• 1 onion, diced

• 3 cloves garlic, minced

• 1 can crushed tomatoes, 28 oz

• 2 tbsp tomato paste

• ½ cup red wine, optional

• 1 tsp cinnamon

• 1 tsp oregano

• Salt and pepper

Béchamel

• 4 tbsp butter

• 4 tbsp flour

• 3 cups milk

• ¼ tsp nutmeg

• ½ cup grated parmesan

• 2 eggs, beaten

Directions

1. Preheat oven to 375°F.

2. Cook pasta until just al dente. Drain and toss with butter and grated cheese.

3. Brown ground beef or lamb with onion. Add garlic and cook briefly.

4. Stir in crushed tomatoes, tomato paste, wine if using, cinnamon, oregano, salt, and pepper. Simmer 20–30 minutes.

5. For béchamel, melt butter in a saucepan. Whisk in flour and cook 1 minute.

6. Slowly whisk in milk and cook until thickened.

7. Add nutmeg and parmesan.

8. Temper beaten eggs with a little warm sauce, then whisk into béchamel.

9. Layer pasta, meat sauce, and béchamel in a baking dish.

10. Bake 35–45 minutes until golden and set.

11. Rest 15–20 minutes before slicing.