1

Preheat oven to 350º F. Coat a 9- X 13-inch glass baking dish with cooking spray.

2

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.

3

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.

4

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.

5

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.

6

Cover and bake for 20 minutes. Uncover; bake about 15 minutes more or until a knife inserted in centre comes out clean. Let stand 15 minutes before slicing into 8 pieces.