Pastitsio

Bring a large pot of salted water to a boil and cook the tubular pasta (such as bucatini or ziti) until just al dente, then drain and set aside.

In a large skillet over medium-high heat, brown the ground meat (beef or lamb) with diced onion and garlic, breaking it up as it cooks until no pink remains.

Stir in crushed tomatoes, tomato paste, cinnamon, allspice, and a pinch of nutmeg into the meat mixture, then simmer until the sauce thickens and most of the liquid has evaporated.

Prepare the béchamel by melting butter in a saucepan, whisking in flour to form a roux, then gradually adding warm milk while stirring constantly until the sauce is thick and smooth. Season with salt, white pepper, and nutmeg, then remove from heat and whisk in egg yolks.

Preheat the oven to 375°F (190°C) and lightly butter a deep 9x13-inch baking dish.

Spread half of the cooked pasta in an even layer on the bottom of the prepared baking dish, then spoon the meat sauce evenly over the pasta, followed by the remaining pasta on top.

Pour the béchamel sauce evenly over the top pasta layer, smoothing it with a spatula, then sprinkle generously with grated Kefalotyri or Parmesan cheese.

Bake in the preheated oven until the top is golden brown and the béchamel has set firmly, then remove from the oven and allow to rest before slicing into portions.