1 lb. cooked macaroni (ziti)
2 lb. lean ground beef
1 c. chopped onions
2 c. tomato sauce
3 tbsp. dry bread crumbs
1 tsp. oregano
1/2 tsp. cinnamon
1/2 tsp. allspice
1 garlic clove, minced
Salt and pepper to taste
1 egg, slightly beaten
4 c. Bechamel sauce Cook macaroni according to package instructions, drain and return to pot. Add 2 cups of the Bechamel sauce, stir well and set aside. Saute the onion in hot oil until light golden, then add the garlic, then the meat until fully cooked. Add cinnamon, allspice, salt and pepper, stir well. Add the tomato sauce and the oregano; simmer on low heat for approximately 20 minutes. Sprinkle large buttered casserole with bread crumbs, and make layers half the macaroni, all the meat mixture, then the other half of the macaroni. Top with the Bechamel sauce (below), then the beaten egg. Bake in preheated oven at 350 degrees for approximately an hour. BECHAMEL SAUCE: 8 tbsp. butter
8 tbsp. flour
4 c. warm milk
1 tsp. salt
1/2 tsp. white pepper
1 c. Mozzarella cheese
1 c. Parmesan cheese
4 beaten eggs Melt the butter, add the flour and stir over medium heat until light golden. Add the warm milk and stir until sauce is thick, add the beaten eggs and stir. Then add the salt and pepper and the cheeses. | 
