1

Preheat oven to 160°C. Lightly spray a medium baking dish with oil.

2

To make meat sauce, heat a large nonstick frying pan over medium-high heat. Add beef and onion, and cook, stirring occasionally, for 10 minutes, until meat is browned and onion is tender. Add passata, wine and cinnamon. Season to taste with salt and pepper. Bring to a boil, then reduce heat to low and simmer covered, stirring occasionally, for 30 minutes, until thickened.

3

Meanwhile, cook pasta in a large pot of salted, boiling water following packet instructions. Drain and set aside in a large bowl. Beat 1 egg with 180ml of milk, then add to pasta and toss to combine. Set aside.

4

To make bechamel sauce, melt spread in a small saucepan over medium heat. Stir in flour, then gradually whisk in remaining milk. Cook, stirring, for 5-8 minutes until sauce boils and thickens. Season with salt and pepper. Whisk egg whites and remaining egg in a heatproof bowl, then gradually whisk about 1 cup of bechamel into the eggs. Whisk this mixture back into remaining bechamel, until the sauce is smooth and combined. Set aside.

5

To assemble pastitsio, put half the pasta mixture in the prepared baking dish. Top with meat sauce and scatter over half the parmesan. Top with remaining pasta mixture, pour over bechamel sauce and top with remaining parmesan. Cover with foil and bake for 20 minutes, then remove foil and cook for another 15 minutes, until a knife inserted into the centre comes out clean. Rest for 15 minutes before serving.