Pastitsio

Preheat oven to 375°F. Cook pasta in salted boiling water until just al dente, about 9 minutes; drain and set aside.

Heat olive oil in a large skillet over medium-high heat. Brown ground meat, breaking it apart as it cooks, about 5–7 minutes; drain excess fat if needed.

Add diced onion and minced garlic; sauté until softened, about 3 minutes.

Stir in tomato paste, oregano, paprika, and cinnamon; cook for 1 minute until fragrant. Season with salt and pepper to taste. Keep warm on low heat.

Melt butter in a saucepan over medium heat. Whisk in flour to form a roux, cooking for 1 minute without browning.

Gradually whisk in milk, stirring constantly to avoid lumps, until the sauce thickens, about 8–10 minutes. Remove from heat.

Whisk egg in a small bowl, then temper it by slowly adding a few spoonfuls of hot béchamel while whisking; pour the egg mixture back into the saucepan and stir. Fold in grated Parmesan. Season with salt and pepper.

Spread a thin layer of meat sauce on the bottom of a 9×13 inch baking dish.

Layer half the cooked pasta over the sauce, then half of the remaining meat sauce. Layer the rest of the pasta, then the rest of the meat sauce.

Pour the béchamel evenly over the top, spreading to cover all pasta.

Bake uncovered for 45–50 minutes until the top is golden brown and the edges are bubbling.

Let rest for 10 minutes before cutting and serving.