Ingredients

• 2-1/2 cups uncooked penne pasta
• 2 tablespoons butter, melted
• 1 cup grated Parmesan cheese
• 1-1/2 pounds ground sirloin
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (15 ounces) tomato sauce
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup shredded Parmesan cheese, divided

Béchamel Sauce

• 1/2 cup butter, cubed
• 2/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups 2% milk
• 2 large eggs

Preparation

1. Cook pasta according to package directions; drain. Toss with butter; add grated Parmesan cheese.
2. Transfer to a greased 13×9-in. baking dish.
3. Preheat oven to 350°.
4. In a large skillet, cook beef and onion over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain.
5. Add garlic; cook 2 minutes longer.
6. Stir in tomato sauce, salt and cinnamon; heat through. Spoon over pasta.
7. Sprinkle with 1/2 cup shredded Parmesan cheese.
8. In a large saucepan, melt butter.
9. Stir in flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 1-2 minutes or until thickened.
10. In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly.
11. Bring to a gentle boil; cook and stir 2 minutes.
12. Pour over beef mixture.
13. Sprinkle with remaining cheese.
14. Bake, covered, 20 minutes.
15. Bake, uncovered, 30-40 minutes longer or until golden brown.

Yield: 12 servings.