Pre-heat the oven to 180°C / 350°F, Gas Mark 4.
First cook the pasta for 8 minutes in a pan of boiling, lightly salted water, and then drain.
Meanwhile heat the olive oil in a thick bottom pan and sauté the onion for 5 minutes. Add the minced meat, bay leaves, tomato Passata and parsley. Continue to cook for a further 15 minutes and remove the bay leaves after.
Drain away any excess oil and prepare the béchamel sauce by following the pack guidelines
Spread the cooked pasta evenly in the base of a large ovenproof dish. Spoon the cooked minced meat over the top and flatten. Finally pour over the prepared béchamel sauce. Sprinkle with grated cheddar cheese or halloumi cheese.
Place in the centre of the oven and cook for 45 minutes or until golden brown.
Allow the dish to cool for 5 minutes then serve with a traditional Greek village salad and Greek breads.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.