Yield: "8 to 10 servings"

8	oz.	ziti, cooked
3	tablespoons	butter or margarine
2	packages	shredded parmesan cheese, 3 oz. each, divided
1-1/2	lbs.	ground round
1	medium	onion, diced
2	cloves	garlic, minced
2	cans	tomato sauce, 8 oz. each
1-1/2	teaspoons	salt, divided
1/2	teaspoon	ground cinnamon
1/4	teaspoon	pepper
1/2	cup	butter or margarine
2/3	cup	all-purpose flour
4	cups	milk
2	large	eggs

• Toss pasta with 3 tablespoons butter and 1/2 cup Parmesan cheese.
• Cook ground round, onion, and garlic in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Stir in tomato sauce, 1 1/2 teaspoons salt, cinnamon, and pepper.
• Melt 1/2 cup butter in a heavy saucepan over low heat. Whisk in flour. Cook, whisking constantly, 1 minute. Whisk in milk; cook over medium heat, whisking constantly, until thickened and bubbly. Add remaining salt. Remove from heat.
• Whisk eggs until thick and pale. Whisk about one-fourth flour mixture into eggs; add to remaining flour mixture, whisking constantly.
• Spoon pasta misture into a greased 13- x 9-inch baking dish. Spoon beef mixture over pasta; sprinkle with remaining Parmesan cheese. Top with cream sauce.
• Bake at 350°F for 1 hour ot until golden.