Categories: Greek

Ingredients

• 12 oz. ziti
• 1 small yellow onion, chopped
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 1/2 lb. ground beef
• 2 15-oz. cans tomato sauce
• 1 tbsp fresh lemon juice
• 1 1/2 tsp dried oregano
• 1 tsp sugar
• 1/2 tsp ground cinnamon
• 1 1/2 tsp kosher salt, divided
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 3 cups milk
• 1 cup grated Parmesan
• 1/2 tsp black pepper
• Vegetable cooking spray
• 8 oz. shredded mozzarella
• 1/3 cup fine, dry breadcrumbs

Directions

1. eheat oven to 350. Cook pasta in a Dutch oven as directed.

2. Meanwhile, saute onion in hot oil in large skillet over medium-high 4 to 5 minutes or until tender. Add garlic; saute 30 seconds. Add beef; cook, stirring occasionally, 5 minutes or until crumbled and no longer pink. Drain mixture and return to skillet.

3. Stir tomato sauce, next 4 ingredients, and 1 tsp salt into meat mixture. Bring to a simmer over medium-high and cook, stirring occasionally, 2 minutes. Remove from heat.

4. Melt butter in a large saucepan over low. Whisk in flour, and cook, whisking constantly, 2 minutes. Gradually whisk in milk. Increase heat to medium and cook, whisking constantly, 5 to 7 minutes or until thickened and bubbly. Stir in grated Parmesan, pepper and remaining 1/2 tsp salt. Add sauce to pasta, stirring to coat.

5. Transfer pasta mixture to a lightly greased 13×9-inch baking dish. Top with beef mixture, shredded mozzarella, and breadcrumbs.

6. Bake at 350 for 20 to 25 minutes or until mixture is bubbly and cheese is melted. Let stand 10 minutes before serving.

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