Makaronia tou Fournou me Ntomata – Cypriot Pasta Bake with Tomato (Μακαρόνια του Φούρνου με Ντομάτα)
Makaronia tou Fournou me Ntomata – Cypriot Pasta Bake with Tomato (Μακαρόνια του Φούρνου με Ντομάτα)
This is Cyprus’ answer to lasagna, without the layers. A comforting pasta bake with tomato-rich mincemeat, dried mint, halloumi, and a cinnamon-scented halloumi béchamel. It’s hearty, fragrant and loved by all generations. You’ll find it at Sunday lunches, name days and big family tables.
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the pasta for 2 minutes less than the packet suggests. Drain well and transfer to a large baking dish. Add the grated halloumi and dried mint, mix to combine, and spread evenly across the base.
- In a large pot, heat enough olive oil to cover the base. Sauté the onion over medium heat until soft and translucent, then add the garlic and cook for another 2 to 3 minutes. Add the mince and cook over high heat until browned.
- Stir in the tomato paste and chopped tomatoes. Cook until the tomatoes have softened and most of the liquid has evaporated. Add about 1 cup of water, then mix in the dried mint, bay leaves, cinnamon and cloves. Simmer gently for 20 minutes until the sauce is thick but not dry. Season to taste. Stir through the parsley, remove from the heat, and layer the mixture over the pasta.
- Preheat the oven to 200°C. To make the béchamel, melt the butter in a large pot over medium-low heat. Add the flour and whisk until combined into a clumpy paste. Cook, stirring, until it smells nutty and the flour has lost its raw aroma.
- Gradually whisk in the lukewarm milk, one cup at a time, making sure it’s absorbed fully before adding more. Continue until all the milk is used and the béchamel is smooth and thick.
- Stir in half of the grated halloumi along with the cinnamon and cloves. Season with salt and white pepper.
- Pour the béchamel over the mincemeat layer and smooth the top. Sprinkle over the remaining halloumi.
- Bake for 30 to 35 minutes, until bubbling and golden on top. Let it rest for 15 minutes before slicing.
