2 lbs. cut ziti (macaroni)

Boil according to directions on package. Drain, cool and set aside in large pot or bowl.

MEAT SAUCE:

3 lbs. ground beef (or combined lamb & beef)
2 lg. onions, chopped
Sm. amt. of oil
3 (6 oz.) cans tomato paste
1 can water
1/2 tsp. nutmeg
Dash of cinnamon
Salt & pepper to taste

Heat oil, add onions and saute until golden. Add meat and cook, stirring and breaking it up until lightly browned. Add tomato paste and about 1/3 cup of water for each can of paste. Cook on low heat for about 20 minutes, add seasonings and stir and cook for 5 more minutes. Remove from heat and set aside.

CREAM SAUCE:

1 lb. butter
2 c. flour
1 gal. milk
1 c. water
1 doz. eggs
1 lb. grated Parmesan cheese
1 c. or more dried bread crumbs
Paprika

Melt butter, add flour to make roux and brown lightly. Stir in milk; rinse milk container with 1 cup water and add to sauce. Cook, while stirring until thickened. Remove from heat. Beat all eggs until light. Stir eggs slowly into thickened sauce, a little at a time to keep from cooking or curdling. Pour 3/4 of the sauce over cooked ziti, add about 1 handful of the grated cheese and mix well.

To Bake: Butter pan generously, then dust all over with a coating of dry bread crumbs. Spread 1/2 of the cooked ziti mixture in the pan. Pour and spread the meat sauce mixture over this. Sprinkle with Parmesan cheese. Spread the other half of macaroni mixture over this. Pour remaining 1/4 of Cream Sauce over all and sprinkle with remaining cheese. Dust with paprika.

Bake in 350 degree oven for about 1 hour until puffy and lightly browned. When done, remove from oven and allow to set for 15 minutes before cutting into squares to serve. May be served cold or reheated with small amount of water in bottom of baking pan and water sprinkled over top. Can freeze leftovers and reheat later. Keeps well. Best served warm. Makes on large pan (11 x 17 inches or 12 x 18 inches).

This recipe should really be cut in half, which is ample portions. Freezes well.