Pasticcio

• 14 oz. uncooked elbow macaroni (about 4 c.)
• 2 (15 oz.) cans tomato sauce
• 1 1/2 c. grated Parmesan or Romano cheese (6 oz.)
• 1/3 c. margarine or butter
• 1/4 tsp. ground nutmeg
• 1 1/2 lb. ground beef
• 1 medium onion, chopped (about 1/2 c.)
• 1 1/2 tsp. salt
• 1/4 tsp. ground cinnamon
• 2 c. milk
• 3 eggs, beaten

1. Cook macaroni as directed on package; drain.
2. Cook and stir ground beef and onion in 10-inch skillet until beef is light brown; drain.
3. Stir in tomato sauce and salt.
4. Spread half of the macaroni in greased rectangular baking dish (13 x 9 x 2-inch). Cover with beef mixture.
5. Mix 1/2 cup of the cheese and the cinnamon; sprinkle over beef mixture.
6. Cover beef mixture with remaining macaroni.

elbow macaroni, tomato sauce, romano cheese, margarine, ground nutmeg, ground beef, onion, salt, ground cinnamon, milk, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=456811 (may not work)