Pasticcio - cooking recipe

Ingredients

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

Preparation

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