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Layers of pasta, ground meat, and béchamel baked together — often called the Greek lasagna.
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A representative Greek baked dish, layering thick tubular pasta, cinnamon-scented meat sauce, and rich béchamel before baking — often referred to as "Greek lasagna" alongside moussaka. Unlike Italian lasagna, it's distinguished by its use of cinnamon and allspice, giving it a uniquely Greek flavor profile. Often made for Sunday family meals or celebrations — a hearty, substantial dish.
Boil the macaroni according to package directions.
Sauté the onion and ground meat, then add the canned tomatoes and cinnamon and simmer for 15 minutes to make the meat sauce.
Make the béchamel: sauté flour in butter, gradually add milk to thicken, and mix in the cheese.
In a baking dish, layer half the macaroni, the meat sauce, then the remaining macaroni.
Top with the béchamel sauce.
Bake at 350°F (180°C) for about 30 minutes until the surface is golden to finish.