• Packaging of penne pasta (400g)
  • 100 g of grated semi-hard cheese
  • 100 g grated Graviera cheese
  • 300g minced meat
  • 1 can of chopped tomatoes
  • 1 chopped red onion
  • 1 cinnamon stick
  • 2 cloves chopped garlic
  • 2 pieces of bay leaf
  • A teaspoon of oregano
  • A pinch of nutmeg
  • Salt and freshly ground black pepper
  • 200 g of milk
  • 1/4 cup flour
  • 30g butter
  • 2 egg yolks

Meat preparation:

Simmer red onion and garlic, add meat and break up lumps with a fork, then add tomatoes and spices and continue simmering for about 5 minutes.

Greek bechamel sauce:

Melt the butter and add the flour while stirring. Fry on low heat until golden brown. Gradually add milk, stirring so that no lumps form. Remove from the heat and add egg yolks, pepper, nutmeg and grated cheese.



Boil penne pasta and drain them. Pour a coat of them in a greased refractory dish, then a coat of meat sauce. The last coat should be pasta. Pour over the thickened Greek bechamel sauce and sprinkle with semi-hard cheese. Bake in the oven for 20 minutes until it gets a nice crust. Serve with tzatziki salad.

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