From craving to table
Instructions
- 1
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- 2
Cook the pasta in salted boiling water until just al dente. Drain and set aside.
- 3
Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through, about 6 minutes. Remove and set aside.
- 4
In the same skillet, add onion and cook until soft, about 4 minutes. Add garlic and cook for 1 minute more.
- 5
Stir in crushed tomatoes, tomato paste, oregano, cinnamon, salt, and pepper. Return chicken to the pan. Simmer for 10 minutes, then stir in parsley. Remove from heat.
- 6
For the béchamel, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cook, stirring, until thickened, about 5 minutes.
- 7
Remove béchamel from heat. Whisk in nutmeg, then cool slightly. Beat eggs and whisk into the sauce along with 1/2 cup of the cheese.
- 8
Spread half the pasta in the baking dish. Top with the chicken-tomato mixture. Add remaining pasta over the chicken, then pour béchamel sauce evenly over the top. Sprinkle with remaining cheese.
- 9
Bake for 30-35 minutes, until golden and bubbly. Let cool for 10 minutes before slicing and serving.