Pastitsio

Instructions

1. Prepare the pasta
   Cook the pasta in a large pot of salted water until al dente, about 2 minutes less than package instructions. Drain, toss with a little olive oil to prevent sticking, and set aside.
2. Make the meat sauce
   Heat olive oil in a large skillet over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook for another minute. Add ground meat and cook until browned, breaking it up with a wooden spoon. Stir in tomato paste, crushed tomatoes, cinnamon stick, 1/2 teaspoon nutmeg, and ground cloves. Season with salt and pepper. Simmer for 15-20 minutes until thickened, then remove cinnamon stick.
3. Prepare the béchamel sauce
   In a large saucepan, melt butter over medium heat. Add flour and cook, whisking constantly, for 2 minutes to form a roux. Gradually add warm milk, whisking continuously to prevent lumps. Continue cooking and whisking until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat and stir in 1/2 teaspoon nutmeg and half of the grated cheese. Let cool slightly, then whisk in the beaten eggs.
4. Assemble the pastitsio
   Preheat oven to 350°F (175°C). In a large baking dish (approximately 9x13 inches), spread half of the pasta as the bottom layer. Sprinkle with a small amount of grated cheese. Pour the meat sauce over the pasta and spread evenly. Add the remaining pasta as the next layer. Pour the béchamel sauce over the top, ensuring it covers the entire surface.
5. Bake to perfection
   Sprinkle the remaining grated cheese on top of the béchamel. Bake in the preheated oven for 40-45 minutes, until the top is golden brown and the sauce is bubbling around the edges. Remove from oven and let it rest for at least 20 minutes before cutting into squares to serve.
6. Slice and serve
   Cut the pastitsio into square portions. The pasta should hold together well, showing distinct layers of pasta, meat, and creamy béchamel when served. Enjoy hot as a main course.