Pastitsio Pie - cooking recipe

Ingredients

7 oz mini penne pasta
1 tbsp vegetable or olive oil
1 None medium Spanish onion, finely chopped
2 cloves garlic, minced
1 lb ground pork and veal
2 cups tomato pasta sauce
1/2 tsp ground cinnamon
1 1/2 cups fresh bechamel or carbonara sauce
2 None large eggs
1/3 cup shredded Parmesan cheese
None None arugula salad, to serve

Preparation

Preheat oven to 400\u00b0F. Grease an 8 inch round springform pan and line with parchment paper.
Cook pasta in boiling salted water for 8 mins, or until al dente. Drain then return to pan.
Meanwhile, heat oil in a large frying pan over medium-high heat. Cook onion and garlic for 5 mins. Add ground meat and cook, stirring to break up lumps, for 3-4 mins, or until browned. Stir in pasta sauce, cinnamon and 1/4 cup water. Simmer for 5 mins, or until sauce thickens. Season. Add to pasta and toss to combine.
Combine bechamel sauce and eggs. Add 1/2 cup bechamel sauce to pasta mixture and stir to combine. Transfer to prepared pan and smooth surface. Pour remaining bechamel sauce over top and sprinkle with Parmesan. Bake for 25-30 mins, or until golden. Let stand for 20 mins then cut into wedges. Serve with salad.