Ingredients

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

Directions

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.