A delightful Greek-inspired baked pasta dish featuring layers of flavorful meat sauce, creamy bechamel, and tender pasta.
Preheat your oven to 180°C (350°F).
Ensure your oven is fully preheated for even cooking.
In a large skillet, sauté the onion and garlic in a bit of olive oil until softened.
Cook the onions until translucent for a sweeter flavor.
Add the ground beef to the skillet and cook until browned.
Break up the beef into small pieces for even cooking.
Stir in the tomato paste, diced tomatoes, white wine, oregano, salt, and pepper. Simmer for 15 minutes.
Let the sauce reduce slightly for a richer flavor.
Cook the penne pasta according to the package instructions. Drain and set aside.
Cook the pasta al dente as it will continue to cook in the oven.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute.
Stir constantly to prevent the roux from burning.
Gradually whisk in the milk, cooking until the mixture thickens. Add nutmeg and Parmesan cheese.
Whisk continuously to avoid lumps.
In a large mixing bowl, combine the cooked pasta, egg, and Parmesan cheese.
Mix quickly to prevent the egg from scrambling.
In an oven-proof casserole dish, layer half the pasta mixture, followed by the meat sauce, then half the bechamel. Repeat the layers.
Spread each layer evenly for consistent baking.
Bake in the preheated oven for 35-40 minutes until golden on top.
Check the dish halfway through to ensure even baking.
Let the dish rest for 10 minutes before serving.
Resting allows the layers to set for easier slicing.
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