Phyllo-Layered Pastichio

• 1-1/2 pounds ground beef
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 can (15 ounces) tomato sauce
• 1/4 cup white wine or beef broth
• 1 cinnamon stick (3 inches)
• 1 bay leaf
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound ziti or other small tube pasta
• 1-1/3 cups grated Romano cheese
• 4 eggs, lightly beaten
• 3/4 cup butter, melted, divided
• 20 sheets phyllo dough (14x9 inches)

1. Preheat oven to 350u0b0. In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until meat is no longer pink, breaking up beef into crumbles; drain.
2. Stir in tomato sauce, wine, cinnamon stick, bay leaf, sugar, salt and pepper. Bring to a boil; reduce heat and simmer 20-25 minutes or until thickened, stirring occasionally. Discard cinnamon stick and bay leaf.
3. Meanwhile, cook ziti according to package directions for al dente. Drain and return to pan. Stir in cheese, eggs and 1/4 cup butter.
4. Place one sheet of phyllo dough on a work surface; brush with butter. Layer with nine additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Cut phyllo stack crosswise in half; place one stack in each of two greased 8-in. square baking dishes.
5. In each dish, layer 2 cups pasta mixture and 1 cup sauce. Repeat layers. Prepare a second stack of 10 phyllo sheets, brushing each with butter; cut in half and place one stack over each dish.
6. Bake, uncovered, 35-40 minutes or until golden brown. Let stand 15 minutes before cutting.
7. Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Bake casseroles as directed, increasing time to 60-70 minutes or until golden brown and a thermometer inserted in center reads 165u0b0.

ground beef, onion, garlic, tomato sauce, white wine, cinnamon, bay leaf, sugar, salt, pepper, pasta, romano cheese, eggs, butter, phyllo

Taken from www.tasteofhome.com/recipes/phyllo-layered-pastichio/ (may not work)