Step 1

Preheat oven to 180°C. Heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring, for 3 minutes or until soft. Add the mince and cook, stirring, for 5 minutes or until mince changes colour. Add the tomato, tomato paste, cinnamon and bay leaves and bring to the boil. Cook, stirring occasionally, for 15 minutes or until sauce thickens. Remove from heat and stir in the parsley.

Step 2

Meanwhile, to make the sauce, melt the butter in a saucepan over medium heat until foaming. Add the flour and cook, stirring, for 1 minute or until the mixture bubbles. Gradually add the milk and stir to combine. Cook, stirring, for 5 minutes or until sauce thickens. Stir in half the kefalotyri.

Step 3

Cook the pasta in a saucepan of salted boiling water following packet directions or until al dente. Drain. Divide pasta among six 625ml (2 1/2-cup) capacity ovenproof dishes. Top with mince mixture and pour over cheese sauce. Combine the breadcrumbs and remaining kefalotyri and sprinkle over the top. Bake in oven for 15-20 minutes or until golden. Serve immediately.