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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
Makaronia Tou Fournou By Hannah Simone


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.


  1. Preheat oven to 350°F (180°C).
  2. In a wok or large skillet, pour the red wine. Add garlic and onion, and sauté until tender.
  3. Add the pork, and cook thoroughly.
  4. Add the cinnamon, 2 tablespoons mint, pepper, and parsley, and mix together.
  5. In a small saucepan, melt butter.
  6. Add flour a little at a time, mixing constantly, until it forms a paste.
  7. Add milk a little at a time, whisking constantly, until fully combined.
  8. Add paprika, and stir until thickened.
  9. 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.
  10. 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.
  11. Bake 45 minutes, then broil for 5-10 minutes. Let cool 15 minutes.
  12. Enjoy!
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Makaronia Tou Fournou By Hannah Simone