Step 1

Cook pasta in a large saucepan of boiling water following packet instructions, draining 2 mins before full cooking time. Set aside to cool.

Step 2

Meanwhile, heat oil in a large frying pan over medium heat. Add onion and cook, stirring, for 5 mins or until onion softens. Add garlic and cook for 1 min. Add mince and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until browned. Add tomato, wine, 1/2 cup (125ml) water, bay leaves, herbs and spices, and sugar. Stir to combine. Bring to the boil. Reduce heat to low and simmer for 15 mins or until thickened and most of the liquid has evaporated. Season with salt and pepper.

Step 3

Preheat oven to 180C. Melt the butter in a saucepan over medium-low heat. Add flour and cook, stirring, for 1–2 mins or until slightly grainy. Remove from heat and gradually whisk in the milk until smooth. Return to a medium heat and cook, stirring, for 5-8 mins or until thickened. Remove from heat. Stir in 1/2 cup of the parmesan cheese and season with salt and pepper.

Step 4

Combine pasta with the egg, feta and 1/3 of the béchamel sauce. Place half of the pasta in the base of a lightly greased 3L capacity, ovenproof baking dish. Top with the mince mixture and remaining pasta. Pour over the remaining white sauce and sprinkle with the remaining parmesan. Bake for 40-45 mins or until golden and heated through. Serve with steamed green beans.