Μακαρόνια του Φούρνου (Makaronia Tou Fournou)
Cyprus and Greece's beloved baked pasta: long tubular pasta layered with savory spiced pork or beef mince, fresh spearmint, and salty halloumi, baked under a fluffy golden béchamel.
Ingredients
- • 350g tubular macaroni pasta (makaronia no. 2 or no. 3)
- • Meat filling: 400g minced pork or beef, 1 onion, 2 cloves garlic, 1 tsp cinnamon, 2 tbsp fresh mint chopped, 300g tomato passata, olive oil
- • Velvety Béchamel: 50g butter, 50g flour, 650ml warm milk, 1 egg, pinch of nutmeg, 100g grated Halloumi and Kefalotyri
Preparation Steps
Sauté onion, garlic, and minced meat in olive oil until browned. Stir in cinnamon, tomato passata, salt, and pepper. Simmer for 20 minutes until thick. Off heat, fold in chopped fresh mint.
Melt butter, whisk in flour for 2 minutes, then gradually whisk in warm milk until smooth and thick. Remove from heat, whisk in egg, nutmeg, and half the grated cheese.
Toss cooked tubular pasta with a spoonful of béchamel and half the cheese. Layer half the pasta in a buttered baking dish, cover with the spiced meat sauce, top with remaining pasta, and spread the béchamel over the top.
Scatter remaining grated halloumi over the top. Bake at 190°C for 35-40 minutes until golden brown and puffed. Let rest 15 minutes before slicing into neat squares.