1 box ziti macaroni
2 tbsp. butter
1 c. grated Parmesan cheese
4 egg whites, slightly beaten
2 tbsp. vegetable oil
2 med. onions, chopped
2 cloves of minced garlic
1 lb. lean ground beef or lamb
1 (8 oz.) can tomato paste
1 tsp. cinnamon
1 can tomato sauce

BECHAMEL SAUCE:

6 tbsp. butter
3/4 c. flour
3 c. milk
1 (10 3/4 oz.) can condensed chicken broth
3/4 tsp. salt
1/8 tsp. pepper
4 egg yolks, slightly beaten

Heat oil in large skillet over medium high heat. Add onion and garlic. Saute until golden. Add ground meat and brown. Drain off excess fat. Stir in tomato sauce, tomato paste, salt and cinnamon. Reduce heat, cover and simmer 20 minutes.

Meanwhile, bring a panful of water to boil and cook macaroni. When it's done, drain and toss with butter, 3/4 cup grated Parmesan and slightly beaten egg whites until butter is melted.

Preheat oven to 350 degrees. Spoon half the macaroni mixture into bottom of shallow 3 quart casserole or lasagna pan. Then spoon on meat mixture. Cover with remaining macaroni. Set aside.

Bechamel Sauce: In large saucepan, melt butter over medium high heat. Add flour and stir until completely blended and smooth. Remove from heat. Gradually stir in milk and broth. Return to heat. Cook, stirring constantly until mixture thickens and comes to a boil. Stir in salt and pepper.

To blend egg yolks into sauce, first stir about 1 cup of sauce into the yolks, then stir yolk mixture into sauce. Pour sauce over top of casserole. With a knife make a few holes all the way to bottom of baking dish to allow sauce to reach bottom layer. Sprinkle top with remaining grated cheese. Bake at 350 degrees for 45 minutes until browned and bubbly. Cool about 10 minutes, cut into squares. Serves 6-8.