Cypriot Oven-Baked Pasta with Cinnamon Meat and Halloumi

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The national comfort dish of Cyprus, this oven-baked pasta layers cinnamon-scented meat sauce, al dente rigatoni, and a thick béchamel crowned with golden halloumi. Every household guards its own version, but the essentials are minced pork slow-cooked with tomato and warm spices, and a generous topping of the island's famous brined cheese.

Nutrition Facts

Per serving (estimated)

• 745 kcalCalories
• 38 gFat
• 18 gSaturated Fat
• 65 gCarbs
• 4 gFiber
• 12 gSugar
• 38 gProtein
• 980 mgSodium
• 720 mgPotassium
• 420 mgCalcium
• 4.5 mgIron
• 12 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the cinnamon meat sauce

• 2 tbsp olive oil
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced
• 500 g (1.1 lb) ground pork
• 2 tbsp tomato paste
• 400 g (14 oz) crushed tomatoes
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1 small cinnamon stick
• 1 bay leaf
• 1 tbsp chopped fresh mint
• Salt and freshly ground black pepper

For the pasta, béchamel and topping

• 500 g (1.1 lb) rigatoni or penne
• 80 g (1/3 cup) unsalted butter
• 80 g (2/3 cup) all-purpose flour
• 1 L (4 cups) whole milk, warmed
• 1/4 tsp ground nutmeg
• 1 large egg, lightly beaten
• 200 g (7 oz) halloumi, grated
• 50 g (1/2 cup) grated kefalotyri or parmesan cheese

Directions

1. Heat olive oil in a heavy saucepan over medium heat, sauté the onion until soft and translucent (6-7 minutes), then add garlic and cook 1 minute more.
2. Add the ground pork, breaking it up with a wooden spoon, and brown for 8-10 minutes until the juices have evaporated and the meat is lightly caramelized.
3. Stir in tomato paste and cook 2 minutes, then add crushed tomatoes, cinnamon, allspice, cinnamon stick, bay leaf, salt, and pepper. Simmer gently for 20 minutes until thick and rich. Remove the bay leaf and cinnamon stick, then stir in the fresh mint.
4. Meanwhile, bring a large pot of salted water to a boil and cook the rigatoni until just under al dente, about 2 minutes less than package directions. Drain and toss with a splash of olive oil.
5. Make the béchamel: melt butter in a saucepan, whisk in flour and cook 1 minute, then gradually whisk in the warm milk until smooth and thick. Season with nutmeg, salt, and white pepper. Off the heat, whisk a ladle of the béchamel into the beaten egg, then return the mixture to the pan and stir quickly.
6. Preheat the oven to 180°C (350°F). In a greased 23×33 cm (9×13 in) baking dish, spread half the pasta, top with all the meat sauce, then the remaining pasta, and finish with the béchamel.
7. Sprinkle the grated halloumi and kefalotyri evenly over the top.
8. Bake for 35-40 minutes until the surface is deeply golden and the edges are bubbling vigorously.
9. Let rest 15 minutes before slicing so the layers set, then serve in squares with a crisp green salad and a squeeze of lemon.

Cook’s Notes

• Always undercook the pasta by 2 minutes since it continues cooking in the oven and will absorb moisture from the sauce.
• Grating halloumi instead of slicing it ensures even distribution and prevents it from pooling into rubbery spots.
• For an extra-rich béchamel, substitute 1/2 cup of the milk with a splash of heavy cream.
• The dish improves when made a day ahead; reheat covered at 160°C (325°F) for 20 minutes, then uncover for 5 minutes to re-crisp the top.
• Traditional Cypriot cooks use a whole cinnamon stick in the meat sauce rather than ground spice for a subtler, more aromatic warmth.

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