Greek macaroni casserole

Ingredients for 4 servings:

• 375 g pasta (macaroni)
• salt and pepper
• 4 tbsp Parmesan, grated
• 3 eggs
• 2 onions
• 1 garlic clove(s)
• 1 class can/n tomato(s) (canned tomatoes), 425 ml
• 2 tbsp olive oil
• 500 g minced meat (beef)
• ½ tsp cinnamon
• 50 g butter or margarine
• 50 g flour
• ½ liter of milk
• ½ bunch thyme
• ½ bunch parsley, flat
• Nutmeg, grated
• Fat for the mold

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Break the macaroni in half and cook in plenty of boiling salted water for 5 minutes. Meanwhile, whisk together the Parmesan cheese and eggs. Season with pepper and nutmeg. Drain the pasta and toss with the prepared mixture. For the filling, peel and chop the onions and garlic. Lightly chop the canned tomatoes. Heat oil in a large pan. Sauté the onions and garlic. Add the minced meat and fry vigorously, stirring occasionally. Pour over the canned tomatoes. Season with salt, pepper, and cinnamon to taste. Simmer everything for about 20 minutes. For the béchamel sauce, melt the butter or margarine and sauté the flour until golden brown. Deglaze with milk and bring to a boil. Season with salt, pepper, and nutmeg to taste. Wash and chop the herbs. Place half of the pasta in a greased ovenproof dish (25 x 15 cm). Pour the minced meat sauce over it and cover with the remaining pasta. Sprinkle chopped herbs over the top and cover with the béchamel sauce. Bake in a preheated oven at 225°C for about 40 minutes.