Kritharaki casserole

Ingredients for 4 servings:

• 500 g pasta (Greek Kritharaki)
• 6 tbsp olive oil
• 2 large onions
• 500 g minced meat, mixed
• 1 pack of tomatoes, pureed
• 6 tbsp tomato paste
• 2 garlic cloves, chopped
• 2 tbsp oregano
• 1 tbsp basil
• 1 pinch of cinnamon
• salt and pepper
• 1 cup breadcrumbs
• 1 egg(s)
• 3 tbsp butter
• 4 tbsp flour
• ½ liter of milk
• 3 eggs
• e.g. Parmesan, fresh, grated
• Fat for the mold
• Breadcrumbs for the form

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Cook the kritharaki in salted water for 8 minutes. Then rinse and drain. Peel and finely chop the onions and sauté them in heated oil in a pan. Brown the minced meat in another, larger pan and add the passata. Mix the tomato paste, garlic cloves, oregano, basil, cinnamon, and breadcrumbs together, then stir into the minced meat mixture along with the onions. Sauté over low heat for 10 minutes, stirring occasionally. Let everything cool slightly, then stir in the egg. Melt the butter in a saucepan. Stir in the flour, a little milk, and the three eggs. Mix everything thoroughly. Then, stirring constantly, slowly add the remaining milk over medium heat. Grease and bread a baking dish. Alternate layers of pasta and minced meat. The pasta should be the last layer. Now pour the béchamel sauce over the top. Bake in a preheated oven at 200°C (top/bottom heat) for about 40 minutes. After 20 minutes, sprinkle with fresh Parmesan cheese. Serve hot.