Introduction

Makaronia tou Fournou, also known as Cypriot Pastitsio, is a beloved baked pasta dish from Cyprus. It features layers of pasta, a rich meat sauce, and a creamy béchamel topping, baked to golden perfection. This hearty dish is perfect for family gatherings and special occasions, offering a comforting and flavourful meal.

Instructions

1. Prepare the Meat Sauce:

• • Heat the olive oil in a skillet or saucepan over medium heat.
  • Add the finely chopped onion and sauté until soft and translucent, about 5 minutes.
  • Add the minced garlic and cook for another 2 minutes until fragrant.
  • Add the ground beef or lamb, breaking it up with a spoon, and cook until browned.
  • Stir in the chopped tomatoes, tomato paste, red wine (if using), cinnamon stick, bay leaf, salt, black pepper, and ground allspice.
  • Simmer the sauce on low heat for about 30 minutes, or until thickened. Remove the cinnamon stick and bay leaf, and stir in the chopped parsley.

2. Cook the Pasta:

• • Preheat the oven to 350°F (175°C).
  • Cook the macaroni or ziti according to the package instructions until al dente. Drain and transfer to a large mixing bowl.
  • Toss the pasta with the lightly beaten eggs and 1/2 cup of grated cheese. Set aside.

3. Prepare the Béchamel Sauce:

• • In a saucepan, melt the butter over medium heat.
  • Whisk in the flour and cook for 2-3 minutes until it forms a smooth paste (roux).
  • Gradually add the milk, whisking constantly to prevent lumps.
  • Cook the sauce, stirring continuously, until it thickens and comes to a gentle boil.
  • Remove from heat and stir in the salt, nutmeg, and grated cheese.
  • Allow the sauce to cool slightly, then whisk in the lightly beaten eggs.

4. Assemble the Dish:

• • Grease a 9×13 inch baking dish.
  • Spread half of the pasta mixture evenly in the baking dish.
  • Pour the meat sauce over the pasta, spreading it evenly.
  • Top with the remaining pasta mixture.
  • Pour the béchamel sauce over the top, spreading it evenly to cover the pasta.

5. Bake:

• • Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the dish is heated through.
  • Allow to cool for 10-15 minutes before serving to let the layers set.

Tips

• Cheese: Kefalotyri cheese is traditional, but Parmesan or Pecorino Romano can be used as substitutes.
• Meat: Ground beef is more commonly used, but ground lamb offers a richer flavour.
• Béchamel: Ensure the béchamel sauce is smooth and lump-free by whisking continuously while adding the milk.
• Serving: Serve with a simple Greek salad or steamed vegetables.
• Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven for best results.