• 2-1/2 cups uncooked penne pasta
  • 2 tablespoons butter, melted
  • 1 cup grated Parmesan cheese
  • 1-1/2 pounds ground sirloin
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 can (15 ounces) tomato sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup shredded Parmesan cheese, divided

Béchamel Sauce

  • 1/2 cup butter, cubed
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups 2% milk
  • 2 large eggs


  1. Cook pasta according to package directions; drain. Toss with butter; add grated Parmesan cheese.
  2. Transfer to a greased 13×9-in. baking dish.
  3. Preheat oven to 350°.
  4. In a large skillet, cook beef and onion over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain.
  5. Add garlic; cook 2 minutes longer.
  6. Stir in tomato sauce, salt and cinnamon; heat through. Spoon over pasta.
  7. Sprinkle with 1/2 cup shredded Parmesan cheese.
  8. In a large saucepan, melt butter.
  9. Stir in flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 1-2 minutes or until thickened.
  10. In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly.
  11. Bring to a gentle boil; cook and stir 2 minutes.
  12. Pour over beef mixture.
  13. Sprinkle with remaining cheese.
  14. Bake, covered, 20 minutes.
  15. Bake, uncovered, 30-40 minutes longer or until golden brown.

Yield: 12 servings.


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