Makaronia Tou Fournou By Hannah Simone
This traditional Greek dish is a comforting casserole of baked pasta with a hearty meat sauce, topped with a generous layer of creamy bechamel sauce.
Tasty Team
89% would make again
Ingredients
for 12 servings
- ½ cup red wine (120 mL)
- 4 garlic cloves, minced
- ¼ cup onion (40 g), diced
- 3 lb ground pork (1 kg)
- 1 teaspoon cinnamon
- 6 tablespoons dried mint, divided
- 1 tablespoon black pepper
- 2 cups halloumi cheese (200 g), grated and divided
- 16 oz ziti pasta (450 g), cooked al dente
- ½ stick butter
- ½ cup flour (60 g)
- 2 cups milk (470 mL)
- ½ teaspoon paprika
- 1 cup fresh parsley (35 g), chopped
Nutrition Info
- Calories 527
- Fat 31g
- Carbs 20g
- Fiber 1g
- Sugar 2g
- Protein 38g
Estimated values based on one serving size.
Preparation
- Preheat oven to 350°F (180°C).
- In a wok or large skillet, pour the red wine. Add garlic and onion, and sauté until tender.
- Add the pork, and cook thoroughly.
- Add the cinnamon, 2 tablespoons mint, pepper, and parsley, and mix together.
- In a small saucepan, melt butter.
- Add flour a little at a time, mixing constantly, until it forms a paste.
- Add milk a little at a time, whisking constantly, until fully combined.
- Add paprika, and stir until thickened.
- In a large casserole dish, lay down half the ziti. Sprinkle on 1 cup (50g) of halloumi and 2 tablespoons mint. Top with entire pork mixture, then the remaining halloumi, mint, and pasta.
- Top entire mixture with the sauce, and cover with foil. To prevent foil sticking to the sauce, place a toothpick in each corner of the dish to prop the foil up.
- Bake 45 minutes, then broil for 5-10 minutes. Let cool 15 minutes.
- Enjoy!
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