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Makaronia tou Fournou (Cypriot Pastitsio)
Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hrs
Makaronia tou fournou is the Cypriot version of pastitsio, the Greek oven-baked pasta with meat and tomato sauce as well as Béchamel.
Course: Main Course
Cuisine: Cypriot, Mediterranean, Vegetarian
Servings: 8 people
Author: Mike Benayoun
  • 16 oz. tubular pasta (ideally bucatini or any tube-shaped pasta like rigatoni)
  • ½ cup grated halloumi cheese (or dry anari)
  • 1 tablespoon dried mint
  • 1 egg white
  • 1 tablespoon salt
  • 1 tablespoon olive oil
For the meat sauce
  • 1 lb ground pork (or a mix of pork and beef or veal)
  • 1 onion , finely chopped
  • cup olive oil
  • 1 teaspoon cinnamon
  • 2 cups tomato puree
  • 1 bunch parsley , finely chopped
  • 1 tablespoon dried mint
  • Salt
  • Black pepper
For the Béchamel sauce
  • 6 cups milk
  • ½ cup butter
  • ½ cup flour
  • ½ teaspoon nutmeg
  • 3 egg yolks
  • cup grated halloumi cheese (or dried anari)
  • Salt
  • Baking pan (13x9 inches / 30x20 cm)
  1. In a large saucepan, bring water to a boil and add salt.
  2. Cook the pasta al dente according to the package instructions, for about 10 minutes, as they will be cooked later on.
  3. Remove from the heat, drain and mix a tablespoon olive oil.
  4. Heat the olive oil in a pan and sauté the onion until translucent.
  5. Add the ground meat and sauté for a few minutes.
  6. While mixing, add salt, pepper, ½ teaspoon of cinnamon and tomatoes and cook over moderate heat for about 15 minutes.
  7. Remove from the heat and mix in parsley.
  8. Béchamel sauce
  9. Heat the milk prior to preparing the sauce.
  10. Beat the egg yolks separately.
  11. In a saucepan, melt the butter and add the flour, salt and nutmeg and whisk thoroughly for 2 to 3 minutes.
  12. Add the warm milk, stirring constantly, until the sauce is thick and creamy.
  13. Add the egg yolks slowly and mix until they are incorporated.
  14. Stir in grated halloumi cheese and set aside.
  15. Beat the egg white, reserved from the Béchamel sauce, and mix with the pasta as well as ¼ cup of the grated halloumi and the dried mint.
  16. In a baking pan (about 13x9 inches / 30x20 cm), layer half of the pasta.

  17. Put the ground meat on top and then add the remaining pasta on top.
  18. Cover pasta with the Béchamel sauce and sprinkle with 1/4 cup of grated halloumi and ½ teaspoon of cinnamon.
  19. Bake in an oven preheated to 350 F (180˚C), for about 45 minutes to 1 hour or until golden on top.