INGREDIENTS

INSTRUCTIONS

From: Bulldogfla <Bulldogfla@aol.com> Cook the pasta according to
package directions. Drain and set aside.  Meanwhile, in a large stew
pot, heat the olive oil. Saute the onions  for 5 minutes, then add the
lamb. Cook until no pink show, crumbling  it up with a spoon as it
cooks. Add the tomatoes, tomato puree,  garlic, oregano, and cinnamon.
Stir well and bring to a boil. Cover,  reduce heat, and simmer for 15
minutes. Remove from heat. Season with  salt and pepper. Add 1/4 cup of
bread crumbs and quickly stir in the  beaten egg. Sauce: Combine 3 cups
of milk and the butter in a pan.  Heat until small bubbles appear
around the rim of the pan. Remove  from heat. In a larger saucepan,
whisk the eggs until frothy. Add the  remaining 1 cup of milk. Then,
whisking constantly, gradually add the  flour and salt. Slowly pour in
the heated mixture to the eggs while  whisking. Sauce should be thick.
Preheat the oven to 350 degrees. Grease a deep 9 x 13-inch baking
dish. Sprinkle the bottom of the dish with the remaining 1/4 cup of
bread crumbs, then half of the pasta. Cover it with the meat, then
half of the sauce. Sprinkle with half the cheese. Add another layer  of
pasta, the remaining cream sauce, and the remaining cheese. Bake  for
45 minutes.  Posted to recipelu-digest by jeryder@juno.com on Mar 21,
1998

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Nutrition (calculated from recipe ingredients)
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Calories: 6402
Calories From Fat: 2768
Total Fat: 310.8g
Cholesterol: 2046.7mg
Sodium: 7229.5mg
Potassium: 6973.6mg
Carbohydrates: 537.9g
Fiber: 33.7g
Sugar: 79.6g
Protein: 356.4g