Stir in tomato paste, a pinch of ground cinnamon, salt and pepper. Let the mixture simmer for 10-15 minutes, stirring occasionally. Remove from heat and set aside.

Cook the Macaroni Pasta

Bring a large pot of salted water to a boil. Add Greek macaroni (or bucatini) and cook until al dente according to package directions. Drain and allow to cool slightly.

Mix the pasta with a beaten egg and a handful of grated cheese (such as Kefalotyri or Parmesan) to help bind it, and set aside.

Make the Béchamel Cream Sauce

In a saucepan, melt butter over medium heat. Add flour and whisk continuously for 2-3 minutes until fragrant and lightly golden.

Gradually pour in warm milk, whisking constantly to avoid lumps. Continue to cook until the sauce thickens.

Season the béchamel with salt, pepper, and a pinch of nutmeg. Remove from heat and allow to cool slightly before stirring in beaten eggs to create a luscious custard-like cream.

Assemble the Pasticcio

Preheat oven to 350°F (175°C). Lightly grease a large baking dish.

Spread half of the cooked macaroni evenly on the bottom of the dish.

Spoon the meat mixture over the pasta layer and spread evenly.

Add the remaining pasta over the meat and press down gently.

Pour the béchamel cream sauce evenly over the top layer of pasta, smoothing it with a spatula. Sprinkle some grated cheese on top, if desired.

Bake for 45 minutes or until the top is golden and set. Let it cool for at least 15–20 minutes before cutting into squares and serving.

Prepare the Side Dishes

Tiropita and Spanakopita

Arrange store-bought or pre-prepared tiropita (cheese pie) and spanakopita (spinach and cheese pie) on a baking tray. Bake according to package directions until golden and crisp.

Dolma

Serve dolma (stuffed grape leaves) chilled or room temperature with a side of lemon wedges.

Cook the Orzo

Boil orzo pasta in salted water according to package instructions. Drain and toss with olive oil or lemon juice before serving.