Macaronia tou Fournou

Bring 3 L of water to a boil, season with salt and add 1 tbsp olive oil. Cook long hollow pasta for 8–10 minutes until al dente; drain and let cool.

Heat 80 ml olive oil in a large skillet. Add finely chopped onion and sauté for about 3 minutes until soft. Add ground pork, season with salt, cinnamon and black pepper, and cook for 8–10 minutes, breaking up any lumps. Stir in chopped parsley at the end.

For the béchamel, melt the butter in a saucepan. Add the flour and cook for 1 minute, stirring constantly. Gradually pour in the warm milk while whisking, and cook for 5–6 minutes until thickened.

Remove the béchamel from the heat, let it sit for 2 minutes, then stir in the beaten eggs, salt and 60 g grated halloumi.

Grease a baking dish with olive oil. Sprinkle the bottom with 40 g halloumi and spread 3–4 tbsp of béchamel over it. Add half of the pasta, spread the meat filling evenly on top, then cover with the remaining pasta.

Sprinkle the top with 40 g halloumi, pour over the remaining béchamel, add the last 40 g halloumi and sprinkle with dried mint. Bake at 180 °C for 45 minutes, until the top is golden.

Let the casserole rest for 10 minutes, then cut into portions and serve.