Entree: Cyprus – Μακαρόνια του Φούρνου ➤ Makaronia tou Fournou (Cypriot baked pasta with meat sauce topped with béchamel)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 55 min

Additional 15 min

Total 1 hr 40 min

Ingredients

- 1 lb (454 g) dried macaroni or tubular pasta (such as penne or ziti)
- 2 tbsp (30 ml) olive oil
- 1 lb (454 g) ground beef or ground lamb (or a 50/50 mix)
- 1 large onion, finely chopped, about 8 oz (225 g)
- 2 cloves garlic, minced, about 0.5 oz (15 g)
- 1 (14 oz) can crushed tomatoes (400 g)
- 2 tbsp (30 g) tomato paste
- 1/2 cup (120 ml) dry red wine (optional)
- 1 cup (240 ml) beef or vegetable stock
- 1 tsp (4 g) dried oregano
- 1 tsp (4 g) dried thyme
- 1/2 tsp (2 g) ground cinnamon (a small traditional touch)
- 1 tsp (6 g) kosher salt, adjust to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley
- 3 tbsp (45 g) unsalted butter
- 3 tbsp (24 g) all-purpose flour
- 4 cups (960 ml) whole milk, warmed
- 2 large eggs, lightly beaten (approx. 100 g)
- 1 cup (100 g) grated graviera or Kefalotyri cheese, plus extra for sprinkling
- 1/4 cup (25 g) grated Parmesan (optional, for flavor)
- 2 tbsp (30 ml) olive oil or butter for greasing the baking dish

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish with 2 tbsp (30 ml) olive oil or butter.
2. Cook the pasta in salted boiling water for 1–2 minutes less than package directions until very al dente. Drain and set aside, toss with 1 tbsp (15 ml) olive oil to prevent sticking.
3. In a large skillet, heat 2 tbsp (30 ml) olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook 30 seconds.
4. Add the ground beef (or lamb) and brown, breaking it up with a spoon, until no pink remains. Drain excess fat if necessary.
5. Stir in tomato paste and cook 1 minute. Add red wine (if using) and reduce by half, then add crushed tomatoes, stock, oregano, thyme, cinnamon, salt, and pepper. Simmer gently 12–15 minutes until thickened. Stir in chopped parsley and remove from heat.
6. Meanwhile make the béchamel: melt 3 tbsp (45 g) butter in a saucepan over medium heat. Whisk in 3 tbsp (24 g) flour and cook 1–2 minutes to form a roux. Gradually whisk in warmed milk and cook, whisking constantly, until sauce thickens and coats the back of a spoon, about 6–8 minutes. Remove from heat and whisk in the beaten eggs, 1/2 cup (50 g) of the grated graviera (reserve remaining cheese), and 1/4 cup (25 g) Parmesan if using. Season with a pinch of nutmeg and salt to taste.
7. Combine the drained pasta with the meat sauce, mixing well to evenly distribute. Transfer half of the pasta-meat mixture to the prepared baking dish, spread evenly, then pour half of the béchamel over it. Add the remaining pasta-meat mixture and finish by pouring the rest of the béchamel on top. Sprinkle remaining graviera and a little extra Parmesan over the top.
8. Bake uncovered in the preheated oven until the top is golden and bubbling, about 35–40 minutes. For a deeper crust, place under broiler 2–3 minutes watching closely.
9. Let rest 10–15 minutes before slicing to set. Serve warm with a simple salad or steamed vegetables.