INGREDIENTS 2 ½ cup penne pasta 2 tbsp melted Horio Soft with Cow Butter 1 cup Horio feta cheese, crumbled 2 kilos minced meat 1 medium onion finely chopped 2 garlic cloves finely chopped 1 can tomatoes concasse ½ tsp salt ½ tsp cinnamon 1 cup Horio graviera mature, gratedINGREDIENTS For the béchamel ½ cup Horio Soft with Cow Butter 2/3 cup all-purpose flour ½ tsp salt ½ tsp pepper 4 cups milk 2% fat 2 large eggs | | DIRECTIONS- Cook pasta according to the instructions on the package. Drain pasta, add Horio Soft with Cow Butter and Horio feta and transfer to an oiled baking pan.
- Preheat oven at 180C.
- Put minced meat and onion in a large pan over medium heat for 8-10 minutes, mixing with a spoon. Add garlic and cook for 2 more minutes. Then add tomatoes, salt and cinnamon. Pour sauce over pasta. Sprinkle with ½ cup grated Horio graviera mature.
- Make béchamel: Melt butter in a large pot. Add flour, salt and pepper and gradually add milk while mixing. Simmer for 1-2 minutes until thick.
in a small bowl slightly mix a small quantity of hot mixture with the eggs and return the egg mixture to the pot, mixing lightly but constantly. Bring to a simmer and cook for 2 minutes. - Pour béchamel over minced meat and sprinkle with the rest of the graviera cheese.
- Cover the pan and bake for 20 minutes.
- Uncover and bake for another 30-40 minutes, until brown.
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