Pastitsio, double batch for the freezer

Cook the finely chopped onions with the oil and a pinch of salt over medium high heat about eight or nine minutes until soft and golden.

Add the garlic and warm it through until fragrant.

Add the ground beef, break it up and warm it through until barely any pink is left.

Season with the salt, black pepper, cinnamon, red pepper flakes and paprika.

Add the can of diced tomatoes with its juices and cook about 20 minutes or longer until the tomatoes melt down; add the oregano and parsley later and taste for seasoning.

Boil the pasta one pound at a time and divide it between the two trays.

Grate the cheese cold; wash the grater in cold water afterwards.

Add a cup of pasta water to the pans, mix a little meat sauce, olive oil, salt, oregano and about half a cup of cheese through the pasta.

Divide the remaining meat sauce evenly over the pasta in the two trays.

For the bechamel, whisk the olive oil and flour together and cook over medium heat two or three minutes until toasted and no longer raw tasting.

Whisk in the milk until the flour dissolves, season with nutmeg, black pepper and a little salt, and cook over medium heat, whisking, until it boils and thickens.

Beat the egg yolks until fluffy, temper them with some of the hot sauce, then stir them into the sauce off the heat and add the cheese.

Divide the sauce between the two pans and sprinkle a little cheese over the meat sauce layer.

Cool completely to room temperature before freezing, never put hot trays in the freezer; cover with foil, double wrap with plastic if you like, and label with the dish and the date. Keeps two to three months.

To serve, thaw overnight in the refrigerator, then bake at 350F about 30 to 45 minutes until hot through, as it is already cooked.