1 pound penne or shell pasta
3/4 pound ground lamb
3/4 pound ground beef
1 can tomato sauce (15 ounces)
1 medium yellow onion, chopped
2 cloves of garlic, minced
3 tablespoons olive oil
1 1/2 cups Parmesan cheese. grated
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 pinch cayenne pepper
1/2 cup butter, cut into cubes
2/3 cup all-purpose flour
4 cups milk
2 large eggs
1/2 teaspoon black pepper
Step 1: Preheat oven to 350º F. Cook pasta according to packaging directions, then drain, and transfer to a 9x13-inch baking dish.
Step 2: Heat oil over medium-high heat, then add the beef, lamb and onion. Cook until the meat is no longer pink and onion is softened and tender. Add garlic and cook for another 2 minutes.
Step 3: Pour in tomato sauce and season with cinnamon, cayenne pepper and 1/2 teaspoon salt. Stir together until combined and heated through, then add to pasta and sprinkle with 3/4 cup Parmesan cheese.
Step 4: Melt butter in a large saucepan over medium heat. Sprinkle in flour, pepper and 1/2 teaspoon salt, and stir until smooth and paste-like.
Step 5: Whisk in milk and bring to a low boil, cooking until sauce has thickened. 1-2 minutes. Whisk eggs together in a medium bowl and pour 1/3 cup béchamel in, whisking until combined.
Step 6: Pour egg mixture into the béchamel sauce and whisk together until combined. Lower to a gentle boil, and simmer for 2 minutes.
Step 7: Pour sauce over pasta mixture, and sprinkle with remaining parmesan cheese. Cover and bake for 20 minutes, then uncover and bake another 30-40 minutes, or until golden brown.