A delightful Greek-inspired baked pasta dish featuring a rich meat sauce and creamy topping.
Heat a skillet over medium heat and sauté the chopped onion until softened.
Cook the onion until translucent to bring out its sweetness.
Add the ground beef to the skillet and cook until browned.
Break up the beef into small pieces for even cooking.
Stir in the salt, pepper, cinnamon, tomato paste, and water. Simmer until thickened.
Let the sauce simmer gently to develop the flavors.
Cook the pasta according to package instructions, then drain and set aside.
Cook the pasta al dente as it will cook further in the oven.
In a bowl, toss the cooked pasta with beaten eggs and grated parmesan cheese.
Ensure the pasta is evenly coated with the egg and cheese mixture.
Melt butter in a saucepan, add flour, and cook to form a roux.
Stir constantly to prevent lumps.
Gradually whisk in the milk and cook until thickened.
Keep stirring to avoid burning the sauce.
Stir grated cheese into the sauce and remove from heat.
Add the cheese off the heat to prevent it from curdling.
Layer half the pasta mixture in a greased baking dish, followed by the meat sauce, then the remaining pasta.
Spread each layer evenly for consistent baking.
Pour the white sauce over the top and bake at 375°F (190°C) until golden brown.
Cover with foil if the top browns too quickly.
Let the dish rest for 10 minutes before serving.
Resting allows the layers to set for easier serving.
