Pastitsio Pie

• 7 oz mini penne pasta
• 1 tbsp vegetable or olive oil
• 1 None medium Spanish onion, finely chopped
• 2 cloves garlic, minced
• 1 lb ground pork and veal
• 2 cups tomato pasta sauce
• 1/2 tsp ground cinnamon
• 1 1/2 cups fresh bechamel or carbonara sauce
• 2 None large eggs
• 1/3 cup shredded Parmesan cheese
• None None arugula salad, to serve

1. Preheat oven to 400u0b0F. Grease an 8 inch round springform pan and line with parchment paper.
2. Cook pasta in boiling salted water for 8 mins, or until al dente. Drain then return to pan.
3. Meanwhile, heat oil in a large frying pan over medium-high heat. Cook onion and garlic for 5 mins. Add ground meat and cook, stirring to break up lumps, for 3-4 mins, or until browned. Stir in pasta sauce, cinnamon and 1/4 cup water. Simmer for 5 mins, or until sauce thickens. Season. Add to pasta and toss to combine.
4. Combine bechamel sauce and eggs. Add 1/2 cup bechamel sauce to pasta mixture and stir to combine. Transfer to prepared pan and smooth surface. Pour remaining bechamel sauce over top and sprinkle with Parmesan. Bake for 25-30 mins, or until golden. Let stand for 20 mins then cut into wedges. Serve with salad.

penne pasta, vegetable, spanish onion, garlic, ground pork, tomato pasta sauce, ground cinnamon, fresh bechamel, eggs, parmesan cheese, arugula salad

Taken from recipes-plus.com/api/v2.0/recipes/35091 (may not work)