Cyprus Oven-Baked Pasta Makaronia Tou Fournou

Cyprus Oven-Baked Pasta Makaronia Tou Fournou

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.




  • 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


  1. Preheat oven to 350 degrees F.

  2. In a wok or large skillet, pour the red wine.

  3. Add garlic and onion, and sauté until tender.

  4. Add the pork, and cook thoroughly.

  5. Add the cinnamon, 2 tablespoons mint, pepper, and parsley, and mix together.

  6. In a small saucepan, melt butter.

  7. Add flour a little at a time, mixing constantly, until it forms a paste.

  8. Add milk a little at a time, whisking constantly, until fully combined.

  9. Add paprika, and stir until thickened.

  10. In a large casserole dish, lay down half the ziti.

  11. Sprinkle on 1 cup (50g) of halloumi and 2 tablespoons mint.

  12. Top with entire pork mixture, then the remaining halloumi, mint, and pasta.

  13. Top entire mixture with the sauce, and cover with foil.

  14. To prevent foil sticking to the sauce, place a toothpick in each corner of the dish to prop the foil up.

  15. Bake 45 minutes, then broil for 5 to 10 minutes. Let cool 15 minutes.


  • 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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