Greek Pastitsio (Baked Pasta with Meat and Béchamel)

Olive oil for cooking

For the béchamel sauce:

100g butter

100g flour

1L milk (warm)

100g grated Parmesan cheese

2 eggs (lightly beaten)

Nutmeg (optional)

Salt and pepper to taste

Instructions:

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Cook the pasta:
Boil the pasta in salted water until al dente. Drain and mix with butter, beaten eggs, and Parmesan cheese. Set aside.

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