Step 1

Melt the butter in a large heavy-based saucepan over medium heat for 2 minutes or until foaming. Add the flour and stir with a whisk for 1 minute or until the mixture bubbles. Remove the pan from the heat and add 125mls (1/2 cup) of the milk at a time, whisking constantly between each addition to prevent lumps from forming. Return the saucepan to medium-high heat and stir with a wooden spoon until the sauce comes to the boil and thickens.

Step 2

Transfer sauce to a bowl. Add the egg yolks and 40g (1/2 cup) of the Parmesan and mix until well combined. Cover the surface of the sauce with a sheet of plastic wrap. Wash and dry the saucepan.

Step 3

To make the lamb filling, heat the olive oil in the saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 3-4 minutes or until soft. Add the tomato paste and cook for 1 minute. Increase heat to high, add the mince and cook, stirring constantly to break up any lumps, for 5-6 minutes or until browned.

Step 4

Add the undrained tomatoes, Worcestershire sauce, oregano, cinnamon stick, salt and pepper and bring to the boil. Reduce heat to low and simmer, uncovered, for 20-25 minutes or until the sauce thickens. Remove from the heat and stir in the parsley.

Step 5

Meanwhile, cook the penne in a large saucepan of salted boiling water, following packet directions, until al dente. Drain. Transfer to a large bowl. Add 20g (1/4 cup) of the remaining Parmesan with the egg and mix well to combine. Cover to keep warm.

Step 6

Preheat oven to 180°C. Grease a 20 x 28.5cm (base measurement), 6cm-deep, 2-litre (8-cup) ovenproof dish.

Step 7

To assemble the pasticcio, add the lamb filling to the penne and mix until well combined. Spoon into the prepared dish. Spread the cheese sauce evenly over the top and smooth with a spatula. Sprinkle with the remaining Parmesan and place on a baking tray. Bake in preheated oven for 30 minutes or until the top is golden and the edges are bubbling. Remove from the oven and allow to stand for 15 minutes before serving.