Break macaroni once or twice, precook in plenty of boiling salted water for 5 minutes and drain. Beat eggs with Parmesan, season with pepper and nutmeg and mix with pasta. Finely chop onions and garlic and sauté in hot oil. Add minced meat and fry vigorously all around. Roughly chop the tomatoes, mix them in and season everything with salt, pepper and cinnamon. Now simmer for 20 minutes. Meanwhile, melt butter, stir in flour and sweat until light. Slowly add milk and boil down to a creamy bechamel sauce. Season to taste with salt, pepper and nutmeg. Grease a mold with butter and pour pasta mixture, chopped herbs and meat sauce alternately on top of each other. Finish with noodles and pour the béchamel sauce over them. Bake in the preheated oven at 200 °C for about 40 minutes. Leave to rest for a while in the half-opened oven before serving.
Preparation Tip:
BAKING TEMPERATURE: 200 °C COOKING TIME: Maccheroni about 5 minutes, ragout about 20 minutes, pastitsio about 40 minutes TIP: The pastitsio becomes especially fine if you mix the bechamel sauce with some grated hard cheese before baking, sprinkle with white bread crumbs and put some butter flakes on top.
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