Egyptian baked pasta with béchamel (Macarona bechamel)

1. Cook the penne in plenty of salted water for 2 minutes less than the packet says, then drain.

2. For the meat sauce, soften the finely chopped onion in the oil for 5 minutes, add the minced beef and fry until crumbly; add the passata, cinnamon, salt and pepper and cook for 10 minutes until the liquid has evaporated.

3. For the béchamel, melt the butter, stir in the flour for 1 minute, then gradually add the milk, stirring constantly; cook until thick and season with salt and nutmeg.

4. Leave to cool a little, then stir in the beaten eggs; fold a third of the béchamel into the pasta.

5. Put half the pasta in a buttered baking dish, spread the meat sauce over, cover with the rest of the pasta and pour the remaining béchamel on top.

6. Bake in a 180 °C oven for 35-40 minutes until the top is golden; rest for 15 minutes before serving so it slices neatly.

Tip: Macarona bechamel is the favourite of Egyptian family lunches and celebrations, a close relative of Greek pastitsio. The egg makes the béchamel thick and sliceable, so don't leave it out. If you make it the day before, it's even better reheated.