Pastitsio

1.Preheat oven to 180°C (160°C fan-forced). Grease a 2-litre (8-cup) oval ovenproof dish. Place on a baking tray. Heat oil in a saucepan over moderate heat. Add onion; cook and stir for 3 minutes or until soft. Add garlic; cook and stir for 30 seconds or until fragrant. Add mince; cook, stirring to break up lumps, for 5 minutes or until browned. Stir in paste, diced tomatoes, oregano, cinnamon, crumbled stock cube and 2/3 cup water. Bring to the boil. Reduce heat to moderately low; simmer, stirring occasionally, for 10 minutes or until sauce thickens slightly.

2.Meanwhile, cook pasta in a saucepan of boiling salted water for 6 minutes or until tender. Drain. Transfer to a large bowl. Cool slightly. Stir in egg yolk and mozzarella. Mix well.

3.Spoon pasta mixture into prepared dish. Top with mince sauce, then bechamel; level surface. Sprinkle with parmesan and breadcrumbs. Bake for 20 minutes or until golden and bubbling. Remove from oven. Stand for 10 minutes. Serve.