Authentic Greek Pastitsio (Greek Lasagna or Greek Pasta Bake)

To prepare the pastitsio, start by heating a drizzle of oil in a pan, fry the chopped onion and bay leaves, then add the minced beef and brown it over low heat, breaking it up with a wooden spoon. If you prefer, you can also use a mixture of beef and lamb.

Once the meat has changed color, pour in the tomato puree and season with cinnamon stick, oregano, salt and pepper. Mix well, then continue cooking the ragù for about 1 hour.

While the ragù is cooking, boil the ziti in plenty of lightly salted water, then drain them when still al dente and collect them in a bowl, then drizzle them with a little oil and mix gently to avoid breaking them. Ziti is the best pasta shape for this recipe, but you can also use rigatoni or tortiglioni.

Make the béchamel sauce: melt the butter in a saucepan, then add the corn starch and mix well with a whisk, so as not to form lumps.

Once you have obtained a smooth and golden roux, pour in the very hot milk and continue mixing to create a thick, lump-free béchamel sauce.

Once ready, remove the béchamel from the heat and season it with a pinch of salt and a pinch of nutmeg, then set it aside and let it cool.

Assemble the pastitsio: arrange the ziti on the bottom of a baking dish lightly greased with oil, arranging them all in the same direction.

Add a layer of ragù, spreading it well with the back of a spoon so that it is even.

Finish with a layer of béchamel sauce and then sprinkle the surface with plenty of grated parmesan cheese. If you prefer, you can use sweet pecorino or top with crumbled feta. Finally, bake the pastitsio in a preheated oven at 200°C/390°F for 20 minutes, removing it when it's golden brown and au gratin on top. If necessary, set the grill to 5 more minutes.

The pastitsio is ready: let it settle for 10-15 minutes before serving. Enjoy!