Greek Baked Pasta

Bring a large pot of well-salted water to a rolling boil, then cook the pasta for about two minutes less than package directions for al dente.

Drain and return to the pot. Drizzle the pasta with olive oil, and mix in the beaten egg and grated cheese to coat.

Heat oil in a large skillet over medium heat, add chopped onion, and cook until translucent. Stir in minced garlic for 30 seconds.

Add the ground meat to the skillet, breaking it into small crumbles. Once browned, mix in the tomato paste, cinnamon, and clove, and cook for a minute.

Pour in red wine, scrape the pan, then add crushed tomatoes and sugar. Simmer for 20-25 minutes, season with salt and pepper.

For the béchamel, melt butter in a medium saucepan over medium heat, whisk in flour for about 2 minutes.

Gradually add warm milk while whisking until thickened. Remove from heat, mix in nutmeg, and slowly whisk in the beaten egg. Season with salt and pepper.

Preheat the oven to 180°C (350°F) and grab a deep 9x13 inch baking dish.

Spread half of the cheesy pasta mixture in the baking dish, then evenly pour the meat sauce over it.

Top with the remaining pasta, then pour the béchamel sauce over everything, smoothing it out.

Bake for 40-50 minutes until golden brown. Allow to rest for 20-30 minutes before serving.