| | Directions | | In a large skillet heat oil and sauté onion and garlic. When onion is lightly browned, add ground beef and cook thoroughly. Add cloves, cinnamon, sugar, salt, pepper and tomato sauce. Cover and cook 10-15 minutes and set aside. Lightly beat eggs and pour over the rinsed pasta along with the parmesan cheese and mix to coat pasta. Spray the bottom and sides of a roasting pan with non-stick spray. Evenly spread half of the pasta on the bottom of the pan, top with ground beef mixture and then spread the remaining pasta on top. Set aside or freeze at this point. To make the sauce, begin by melting the butter in a large saucepan. When melted add flour and cook for one minute stirring constantly. Slowly add milk while whisking the butter and flour and cook until mixture thickens. Add salt, pepper, nutmeg and eggs and stir well. Pour the Bechamel Sauce over the top of the pasta, making sure to cover everything. Sprinkle lightly with parmesan cheese. Bake at 375° for one hour. |
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| Ingredients | | - |  | Filling |
| - | | 2 pounds rigatoni cooked and drained |
| - | | 3 pounds ground beef |
| - | | 2 onions, chopped (large) |
| - | | 2 tablespoons olive oil |
| - | | 2 cloves garlic, minced |
| - | | 1/2 teaspoon ground cloves |
| - | | 1 teaspoon ground cinnamon |
| - | | 2 teaspoons sugar |
| - | | 1 can tomato sauce (small can) |
| - | | salt |
| - | | pepper |
| - | | 3/4 cup Parmesan Cheese |
| - | | 2 eggs, lightly beaten |
| - | | Bechamel Sauce |
| - | | 5 eggs, lightly beaten |
| - | | 10 teaspoons butter |
| - | | 10 tablespoons flour |
| - | | 5 cups milk |
| - | | 1/2 teaspoon ground nutmeg |
| - | | salt |
| - | | pepper |
| - | | parmesan cheese |
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