MEAT MIXTURE:

2 tsp. butter
2 c. onions
1 lb. ground beef
1 can tomatoes, drained and mashed
1 can tomato sauce
3 tsp. bread crumbs
1 egg white, beaten
3/4 tsp. salt
1/2 tsp. oregano
1/8 tsp. pepper
1/4 tsp. cinnamon

WHITE SAUCE:

3 tsp. butter
1/3 c. flour
2 1/2 c. milk
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. nutmeg
3 eggs and 1 egg yolk
1/2 c. Ricotta cheese or cottage cheese
1 (8 oz.) pkg. elbow macaroni, cooked tender
3 tbsp. bread crumbs
1 c. grated Romano cheese

In a large skillet melt butter and saute onions. Add beef and brown, breaking it up as it cooks. Spoon off fat. Add tomatoes, tomato sauce, and seasonings. Simmer 40 minutes. Set aside to cool while making white sauce. When cooled, stir 3 tablespoons crumbs and beaten egg whites into meat mixture.

In a medium pan, melt butter. Stir in flour and cook until bubbly. Gradually stir in milk and seasonings. In a bowl beat 3 eggs and 1 egg yolk. Gradually stir in half of the white sauce. In a small bowl mix 1 cup of this sauce with the cottage cheese. Set aside.

Butter pan and add crumbs. Spread 1/2 macaroni. Spread 1/2 white sauce without cheese. Add meat mixture. Sprinkle with 1/2 cup Romano cheese. Add remaining macaroni.

Spread sauce with cheese. Sprinkle with remaining Romano. Bake 30 minutes at 350 degrees. Raise heat to 425 degrees and bake 30 minutes. Cool 10 minutes before cutting into squares.