Pasta for pastitsio boil until tender. I like the pasta a little firm, nerazmennye, cooked them 12 min.

Drain pasta, rinse and drain off water.

Lay the pasta in the pan. Add 2 tbsp olive oil, salt, pepper, top grate half the amount of cheese. Shake the pan so that the pasta is mixed with other components and took a comfortable place for them.

In forcemeat add the chopped garlic, onion and tomatoes in its own juice. You can use pureed tomatoes.

Add in minced nutmeg 3 teaspoon, pepper 3 teaspoons, black pepper a little salt a little, 4 tbsp olive oil and tomato paste. Set on fire and proverjaem, stirring until evaporation of excess fluid

What needs to happen.

The next stage of "Bechamel". The sauce is done fast enough, you need to stir constantly, only 2 hands, so no step by step photos. Sorry. In a pan pour 12 tbsp vegetable oil or butter. I used corn. Add flour, while stirring intensively, then the milk in portions, stir, try to dissolve the lumps of flour. As soon begins to thicken, add milk. The number of pastitsio what I did, is to make the sauce out of 1.5 liters of milk. The finished sauce is thick, when boiling "squishes". Dissolve it in the hot sauce, quickly stir the egg, salt to taste, add 3 tsp. of nutmeg and black pepper.

Finally collected our dish. On pasta, spread the stuffing, not primina, not crushing. The stuffing should not penetrate the entire layer of pasta. On top pour the sauce and even out the surface. A little salt on top, a little black pepper, 2 tbsp olive oil, leftover cheese to grate on top, sprinkle 0.5 tsp. nutmeg.

Put in the oven for 55-60 minutes at t=180'C.

Serve chilled.

Bon appetit!

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