How To Make Cyprus Oven-Baked Pasta Makaronia Tou Fournou
You’ll surely love this Cyprus specialty called Makaronia Tou Fournou, an oven-baked meaty pasta cooked in béchamel, wine, and tomato sauce.
Serves:
Ingredients
- ½cupred wine
- 4clovesgarlic,minced
- ¼cuponion,diced
- 3lbground pork
- 1tspcinnamon
- 6tbspdried mint,divided
- 1tbspblack pepper
- 2cupshalloumi cheese,grated and divided
- 16ozziti pasta,cooked al dente
- ½stick butter
- ½cupflour
- 2cupsmilk
- ½tsppaprika
- 1cupparsley,fresh, chopped
Instructions
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Preheat oven to 350 degrees F.
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In a wok or large skillet, pour the red wine.
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Add garlic and onion, and sauté until tender.
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Add the pork, and cook thoroughly.
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Add the cinnamon, 2 tablespoons mint, pepper, and parsley, and mix together.
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In a small saucepan, melt butter.
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Add flour a little at a time, mixing constantly, until it forms a paste.
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Add milk a little at a time, whisking constantly, until fully combined.
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Add paprika, and stir until thickened.
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In a large casserole dish, lay down half the ziti.
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Sprinkle on 1 cup (50g) of halloumi and 2 tablespoons mint.
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Top with entire pork mixture, then the remaining halloumi, mint, and pasta.
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Top entire mixture with the sauce, and cover with foil.
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To prevent foil sticking to the sauce, place a toothpick in each corner of the dish to prop the foil up.
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Bake 45 minutes, then broil for 5 to 10 minutes. Let cool 15 minutes.
Nutrition
- Calories: 599.48kcal
- Fat: 35.24g
- Saturated Fat: 15.98g
- Trans Fat: 0.15g
- Monounsaturated Fat: 13.27g
- Polyunsaturated Fat: 2.82g
- Carbohydrates: 37.40g
- Fiber: 2.13g
- Sugar: 4.38g
- Protein: 29.98g
- Cholesterol: 118.09mg
- Sodium: 319.58mg
- Calcium: 222.03mg
- Potassium: 560.80mg
- Iron: 2.90mg
- Vitamin A: 112.26µg
- Vitamin C: 8.01mg
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