Zubereitung

1. 1

   Cook the pasta in salted water until al dente, drain and toss with a little of the cheese. Finely chop the onion and garlic.

2. 2

   Brown the minced beef with the onion and garlic until crumbly, add the cinnamon and passata and reduce to a thick sauce. Season with salt and pepper.

3. 3

   For the béchamel, melt the butter, stir in the flour and gradually pour in the milk until you have a thick sauce. Off the heat, stir in the cheese and the beaten eggs.

4. 4

   Spread half the pasta in a baking dish, cover with the meat sauce, then the remaining pasta. Smooth the béchamel evenly over the top.

5. 5

   Bake in an oven preheated to 180 °C until the surface is golden brown. Let it rest briefly before slicing.