Pastitsio - Greek baked pasta

I like the Greek cuisine, but seems to be I've never made nothing serious. A new era is looming:)) I've started with a nice pasta called Pastitsio. Actually, this type of dish is spread through the Mediterranean region, but anyway it's associated with Greece, for me. Pastitio - is a baked pasta of several layers included pasta (top and bottom), ground meat and White sauce (Bechamel). It's usually prepared from Bucatini or Ziti (type of pasta), but it's possible to substitute them for Penne. What also? Well, since I started blogging (the russian version), I've often got comments on my recipes from ladies who like the ideas I've posted on the Internet (especially referred to not usual salads), but can't afford to prepare them due to their men, either partners or sons. You know, men could be very conservative, eh!:) So, ladies - this is exactly what you are probably looking for to make your guys happy and satisfied with meals. If they are not vegetarians, they are going to love this meal:)))

Ingredients:

Pasta

1 lb pasta (bucatini or ziti, or penne);

1/4 cup grated Parmesan cheese (originally the Greek cheese, e.g.Kefalotyri);

3 eggs (only whites);

2 tbsp. extra virgin olive oil

Meat sauce

1 1/2 lb ground meat (veal or beef);

1 large white onion (finely diced);

2-3 garlic cloves (finely chopped)

375-400 ml. tomato puree (passata);

1/3 cup white dry wine;

1/4 cup Olive oil;

1 tsp. chopped fresh rosemary;

2 bay leaves;

Salt to taste;

Black pepper to taste

Bechamel Sauce

3 cups of milk;

125 ml. salted butter;

5 tbsp flour;

3 eggs (only yolks);

3/4 cup of Parmesan (or the Greek cheese, e.g.Kefalotyri)

1 tsp. ground nutmeg

1/2 tsp. black pepper

1. In a large pan add the olive oil and cook the onion and garlic over a medium heat, until soft and translucent, about 5 minutes. 

2. Add the ground meat and cook, stirring and breaking it up, 5-7 minutes or until the color has changed to brown. 

3. Pour the wine in and evaporate, 1 minute.

4. Add the tomatoe puree, rosemary, bay leaves to the pan, season with the salt and pepper and mix well. Bring to a boil, then reduce the heat and let it simmer about 30-40 minutes, stirring occasionally. When sauce is ready, the liquid should be almost evaporated. Remove the bay leaves. Set aside the pan.

5. Meanwhile, cook the white sauce. In a large saucepan, melt the butter. Using a whisk, gradually mix the butter with flour, stirring continually. Once the flour has been fully mixed with the butter, slowly add the milk, stirring non-stop. Let the mixture simmer for a while (1-2 minutes) until homogeneous and viscous.

6. Remove from the heat and add the yolks and mix well.

7. Add the cheese, nutmeg and pepper. 

8. Cook the pasta in a pot, according the info on the package until not fully cooked (al dente). Drain the water and transfer the pasta in the pot. Add some olive oil, mix. Let cool for a couple of minutes and when add the egg whites and cheese. Mix well. 

9. Rub some olive oil into a baking dish. Transfer a half (or little less) of pasta on the bottom of the dish, without leaving spaces. 

10. Spread the meat souce on the pasta. 

11. Add the remaining pasta over the meat layer. 

12. Pour the white sauce over the pasta. 

13. Place the dish into a preheated oven, 180-185C, and bake around 30-40 minutes. 

14. Remove the dish from the oven and set aside to cool before serving, at least 30 minutes. Do not cut until it is cooled well. Even better to cool it in a fridge overnight, when cut and warm.