Island Pasticio (Greek Noodle Casserole With Ground Meat) - cooking recipe

Ingredients

500 g noodles (ziti or penne rigate)
Meat sauce
4 tablespoons olive oil
1 onion, chopped
1 garlic clove
500 g ground beef
450 g tomatoes, pelati chopped
2 tablespoons bread, crumbs
100 ml dry wine
1 tablespoon tomato concentrate
1 tablespoon oregano, dried
1/2 tablespoon cinnamon, ground
pepper
1 teaspoon salt
3 tablespoons kefalotiri (substitute pecorino or parmigiano cheese)
1 egg
Bechamel sauce
3 tablespoons margarine
3 tablespoons flour
2 cups milk
2 cups water
2 medium mashed potatoes (susbstitute 2 tablespoon potato powder and 1 cup water)
1/2 teaspoon nutmeg
pepper
salt
2 tablespoons kefalotiri (substitute pecorino or parmigiano cheese)
1 egg

Preparation

Prepare the pasta in salted water as indicated in the product descriptions. Drain it well and keep warm.
In the meanwhile prepare the meat sauce:
Fry the onion in the oil until golden.
Add garlic and meat. Cook for 5-8 Minutes until done.
Switch off the heat.
Add all the other ingredients one after the other as indicated in the ingredients list.
If necessary adjust the salt.
Mix milk with water in bowl.
For the bechamel melt margarine and add the flour.
Reduce heat when the flour changes color and add the milk/water mix at once. Stir it quickly until it thickens. Switch off the heat source.
Add all the remaining ingredients and adjust the salt.
Prepare your baking mold with some olive oil.
Put 2/3 of the pasta on the bottom of the mold (at least a 4 liter casserole!).
Add the meat sauce, followed by the remaining pasta and top with the bechamel sauce. Don't stir!
Bake 40 Minutes at 180\u00b0C or until the top is golden (heat and timing are basing it on convection oven).