POINTS: 6
INSTRUCTIONS
1 sprays cooking spray
1 pound raw extra lean ground beef
1 medium onion(s), chopped
8 oz canned tomato sauce
1/4 cup red wine, dry
1 1/2 tsp ground cinnamon
8 oz uncooked whole-wheat pasta, such as penne
1 large egg(s), lightly beaten
3/4 cup fat-free evaporated milk
1 Tbsp butter, or margarine
2 Tbsp all-purpose flour
1/4 tsp table salt
1/8 tsp black pepper
1 1/2 cup fat-free evaporated milk
1 large egg(s), lightly beaten
2 large egg white(s), lightly beaten
1/2 cup shredded Parmesan cheese, divided


Preheat oven to 350º F. Coat a 9- X 13-inch glass baking dish with cooking spray.
To make meat sauce, heat a large nonstick skillet over medium-high heat. Cook beef and onion, stirring frequently, until meat is brown and onion is tender, about 10 minutes; drain off fat. Stir in tomato sauce, wine and cinnamon. Bring to boil and then reduce heat to medium-low; cover and simmer for 30 minutes, stirring occasionally.
Meanwhile, cook pasta according to package directions; drain and set aside. Combine 1 beaten egg, 3/4 cup of evaporated milk and cooked pasta in a large bowl; toss to combine and set aside.
To make cream sauce, melt butter or margarine in a small saucepan over medium heat; stir in flour, salt and pepper. Gradually add 1 1/2 cups of evaporated milk; cook, stirring, until thickened and slightly bubbly, about 5 to 8 minutes. Gradually stir 1 beaten egg and egg whites into hot milk mixture (be careful not to ‘scramble’ eggs); set aside.
Layer half of pasta mixture in prepared dish; spread with meat sauce and sprinkle with 1/4 cup of cheese. Top with remaining pasta mixture; pour cream sauce over top and sprinkle with remaining cheese.
Cover and bake for 20 minutes. Uncover; bake about 15 minutes more or until a knife inserted in center comes out clean. Let stand 15 minutes before slicing into 8 pieces.