Pastitsio

I took a trip to Athens and discovered Greek moussaka, which was different from Serbian moussaka earlier in the summer. But I was more impressed with a pasta bake called pastitsio, which is similar, but with pasta instead of potatoes, and no eggplant. It is hard to find the ingredients here so I substituted lots of items and the kids enjoyed it enough. They still aren't a fan of the cheese but they really enjoyed the rest of it. Later I found the correct pasta shape in my local grocery store. I couldn't monitor it while baking so it came out over cooked on the top but still tasting great. I also couldn't fit everything in the dish I used, so left out half the sauce. Since the kids aren't a fan, I've cut the sauce amount below in half.

• 
  400 g Greek bucatini (sustitute Italian bucatini, ziti, penne, macaroni)
  
• 120g feta, crumbled
• 2 egg whites

Meat Sauce

• 2 T olive oil
• 3 garlic cloves, minced
• 1 red onions, finely chopped (or substitute yellow or brown onions)
• 1 kg ground beef
• 3/4 c red wine
• 800 g (28 oz) canned crushed tomato
• 2 beef bouillon cubes, crumbled
• 2 T tomato paste
• 1 t sugar
• 1 bay leaf
• 1/2 t cinnamon powder
• 1 cinnamon stick (or extra 1/2 t powder)
• 1/4 t ground cloves
• 3/4 t salt
• 1 t pepper

Greek Bechamel (halved)

• 50 g (3.5 T) butter
• 3/8 c flour
• 2 c milk
• 1/16 t nutmeg
• 1/4 t salt
• 50 g Kefalotyri Greek cheese (or substitute Romano or Parmesan), finely shredded
• 1 egg yolk

Topping: 75 g Kefalotyri Greek cheese (or sub Parmesan, Romano), finely grated

1. Meat Sauce
1. Heat oil in large pot over high heat. Add garlic and onion, cook for 2-3 min, until onion is softened.
2. Add beef and cook, breaking it up until it turns brown.
3. Add wine and cook until it is mostly evaporated, ~3 min.
4. Add remaining meat sauce ingredients. Stir, bring to simmer, then reduce heat to medium-low so it simmers gently. Cook for 45min-1hr until liquid is almost gone, stirring occasionally. It should be a thick mixture with little liquid.
5. Remove from stove and cool for at least 30 min (to room temperature ok).
2. Greek Bechamel
1. Melt butter in large saucepan over medium heat. 
2. Add flour and stir 1 min.
3. While stirring, pour in half the milk. It should turn into wet paste. While stirring, pour in remaining milk. The lump should easily dissolve until it's lump free. Whisk vigorously.
4. Cook for 5 min, stirring so the base doesn't stick. It should be thick enough to coat the back of a wooden spoon and you can draw a path across it with your finger.
5. Remove from stove. Stir in nutmeg, cheese and salt.
6. Let cool for 5 min.
7. Whisk in egg yolk quickly. Cover and set aside. If sauce gets to thick to pour, just reheat on low until pourable.
3. Pasta
1. Cook the package according to instructions, MINUS 1 min.
2. Drain, return to pot. Let cool 3 min.
3. Stir in egg whites. (Do this just before assembly so they don't dry out. This helps the pasta set better to get neat slices)
4. Gently stir in feta.
4. Assemble and bake
1. Preheat overn to 180C/350F.
2. Place pasta in 9x13 tall baking dish. Arrange bucatini so they are going in the same direction.
3. Top with meat sauce and smooth surface.
4. Pour bechamel over.
5. Sprinkle with cheese.
6. Bake 30 min or until crust turns golden.
7. Cool for 10 min before serving.