Pastitsio

taken from ellysaysopah

Pasta

1 lb. medium tube-shaped pasta, like ziti
1 egg, beaten
1/4 cup mizithra, grated
2 tbsp. butter

Cook pasta until just al dente in salted water. Melt butter and toss with pasta, cheese and beaten egg.

Cream

6 tbsp butter
2/3 c. flour
4 cups milk
salt and pepper
pinch of nutmeg
1/4 cup mizithra, grated
3/4 cup kefalotyri, grated
2 eggs, beaten
1 egg yolk, beaten

Melt butter in large saucepan. Add flour and whisk. Cook about 1-2 minutes to remove raw flour taste.

Stir in milk and bring JUST to a slight boil. Continue to simmer until thickened, and sauce coats the back of a spoon. Add salt, pepper and nutmeg to taste. Remove from heat.

Allow to cool slightly before stirring in cheese and eggs.

Meatsauce

1 tbsp olive oil
1 large onion, diced
2 lbs. ground beef
2-3 cloves garlic, minced
1 (6 oz) can tomato paste
2 cups water
1/2 can diced tomatoes (I don't normally add this but I had it leftover from the okra)
1 cinnamon stick (or about 1/2 tsp ground cinnamon)
8 whole cloves or allspice (or a mixture, ground is fine but I don't have it!)
1.5 tbsp dried parsley
salt (about 2 or 2.5 tsp), pepper to taste

Heat olive oil in skillet. Add onions and cook a few minutes before adding in beef. Brown beef and drain.

Return beef to pan and cook about a minute with the minced garlic.

Stir in remaining ingredients. Simmer for an hour, seasoning to taste.

Assembly
Grease a large lasagna pan or baking dish. Layer half the pasta mixture, the entire meat mixture, the remaining pasta and then the cream. (At least this is how you are supposed to do it, I had a huge pan so I couldn't really layer half the pasta and just made the entire first layer pasta, which makes it harder for the bechamel to separate).

Sprinkle with 1/4 cup grated kefalotyri and 1/4 cup bread crumbs.

Bake at 375 for about 35 minutes. Allow to cool about 10 or 15 minutes to stiffen/set.