Layered, golden, and baked until the top sets into a custardy crown, this classic Greek casserole builds its comfort from tubular pasta tossed with egg and cheese, a warmly spiced tomato base laced with cinnamon, allspice, and a splash of red wine, and a silky béchamel poured over the top before it all goes into the oven. The spicing here is what makes this dish so distinctive — cinnamon, nutmeg, and allspice give the sauce a fragrant, almost dessert-adjacent depth that plays against the sharp, salty bite of Kefalotyri or Parmesan folded through the pasta and whisked into that glossy top layer. Every bite delivers three clear layers: a firm pasta base, a rich middle, and that thick, cheese-flecked custard that bronzes beautifully in the oven. It rests for fifteen minutes before slicing so the layers hold together into clean, tall squares that look as good as they taste. This is a satisfying, cheese-forward bake that fits neatly into a vegetarian dinner rotation, and it reheats well for lunches all week long.
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Learn more →8 servings
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Bring a large pot of well-salted water to a boil. Cook the pasta until just shy of al dente — tender but with a firm, chalky center — about 2 minutes less than the package directions. Drain in a colander and return to the pot. Toss with 1 tbsp olive oil to prevent sticking and let cool for 5 minutes.
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