6 manicotti shells
12 oz. beef top round steak, cut in 1/4" cubes
1/2 c. chopped onion
2 tbsp. cooking oil
1 c. Italian cooking sauce or meatless spaghetti sauce
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/8 tsp. pepper
1 tbsp. butter
2 tbsp. all-purpose flour
1/8 tsp. salt
1 1/2 c. milk
1 beaten egg
1/4 c. grated Parmesan cheese

Cook the manicotti in boiling salted water 15 to 20 minutes; drain. In skillet cook meat and onion in hot oil until meat is brown and onion is tender. Drain off fat and juices. Stir in cooking sauce, cinnamon, the 1/4 teaspoon salt, the nutmeg and pepper; set aside.

In saucepan, melt butter; stir in flour and the remaining salt. Add milk all at once; cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir half of the hot sauce into beaten egg; return all to saucepan. Stir in 2 tablespoons of the cheese.

To assemble, use a teaspoon to spoon meat mixture into shells. Place shells in single layer in a greased 10"x6"x2" baking dish. Pour sauce over manicotti. Sprinkle with remaining cheese. Bake, uncovered in a 350 degree oven for 20 minutes or until heated through. Makes 6 servings. NOTE: Ground round can be substituted in this dish.