Pastitsio

Grease 13x9-inch baking dish, and set aside. Cook the pasta according to package directions. Drain the pasta, then toss it with melted butter and a little grated Parmesan cheese. Spoon the pasta into the prepared baking dish. Editor's Tip: When making the pasta, err on the side of al dente since the pasta will be baked later.

Preheat the oven to 350°F. In a large skillet over medium heat, cook the crumbled ground beef and chopped onion, for 8 to 10 minutes, or until the meat is no longer pink, breaking up any large beef crumbles. Drain. Add the minced garlic. Cook for another two minutes. Stir in the tomato sauce, salt and cinnamon, and heat through. Spoon over the pasta in the baking dish. Sprinkle 1/2 cup grated Parmesan cheese over the top. Editor's Tip: Here's a step-by-step guide on how to brown ground beef, so you end up with perfect meat for the sauce.

Have the beaten eggs ready in a small bowl. In a large saucepan over medium heat, melt the cubed butter. Whisk in the flour, salt and pepper until the mixture is smooth, then gradually add the milk. Bring the sauce to a boil, stirring often. Let it simmer for one two minutes or until it thickens. To temper eggs, whisk a small amount of the hot milk mixture into the bowl with the eggs. Then, add the eggs to the rest of the sauce in the pan, whisking constantly. Bring the sauce to a gentle boil; cook and stir it for two minutes. Editor's Tip: Whisk constantly when adding milk to the roux (the flour and butter mixture). The whisk will help break up any lumps of flour so your sauce is silky smooth.

Pour the bechamel sauce over the beef in the baking dish. Sprinkle the remaining grated Parmesan cheese over the top. Cover the dish, and bake for 20 minutes. Uncover, and bake the pastitsio for 30 to 40 minutes more, until the top is golden brown. Editor's Tip: Let the pastitsio cool for about 10 minutes. You want everything to rest and come together before slicing and serving it.