2 c. elbow macaroni
1 lb. ground beef
1 med. onion, chopped
1 tsp. salt, optional
1 jar (15 1/2 oz.) meatless spaghetti sauce
1/4 c. butter
1/4 c. flour
1/2 tsp. salt, optional
2 c. milk
2 eggs
1 c. grated Parmesan cheese
Italian flavored bread crumbs

Cook beef, onion and salt in large skillet. Drain excess fat. Add spaghetti sauce. Cook until mixture is thick enough to hold shape. Cool. Cook macaroni. Drain.

In same pan melt butter. Stir in flour and salt. Gradually add milk and stir until mixture thickens and bubbles.

Beat eggs in small bowl. Pour half the white sauce into eggs, beating constantly until well mixed. Return mixture to remaining sauce in pan. Cook 1 minute. Remove from heat. Stir in cheese and cooked macaroni.

Butter a deep 9 inch round pan. Sprinkle bottom and sides with bread crumbs. Spoon 2/3 of the macaroni mixture into dish. Spread into an even layer to line bottom and up the side to the rim. Spoon meat mixture into center. Spread evenly. Cover with remaining macaroni mixture. Sprinkle with bread crumbs. Bake in 375 degree oven for 30 minutes or until lightly browned on top. Cut into wedges to serve. 4-6 servings.