Makaronia Tou Fourno As Made By Hannah Simone

INGREDIENTS

Servings: 12

½ cup red wine

4 cloves garlic, minced

¼ cup onion, diced

3 pounds ground pork

1 teaspoon cinnamon

6 tablespoons dried mint, divided

1 tablespoon black pepper

2 cups halloumi cheese, grated and divided

16 ounces ziti pasta, cooked al dente

½ stick butter

½ cup flour

2 cups milk

½ teaspoon paprika

PREPARATION

# Preheat oven to 350°F/180°C.

# In a wok or large skillet, pour the red wine. Add garlic and onion, and sauté until tender.

# Add the pork, and cook thoroughly.

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

# In a small saucepan, melt butter.

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

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

# Add paprika, and stir until thickened.

# In a large casserole dish, lay down half the ziti. Sprinkle on 1 cup of halloumi and 2 tablespoons mint. Top with entire pork mixture, then the remaining halloumi, mint, and pasta.

# Top entire mixture with the sauce, and cover with foil. To prevent foil sticking to the sauce, place a toothpick in each corner of the dish to prop the foil up.

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

# Enjoy!