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1
Heat the oven to 375 degrees F and arrange a rack in the middle.
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2
Bring a large pot of heavily salted water to a boil, over medium-high heat, and cook pasta according to package directions.
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3
When pasta is done, drain, and run under cold water to cease the cooking.
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4
For the sauce: Heat the oil and butter in a large frying pan over medium-high heat.
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5
When the
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6
butter foams, add the onion and garlic and season with salt and freshly ground black pepper, to taste.
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7
Cook, stirring occasionally, until the onions are soft and golden, about 5 minutes.
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8
Add the meat and break it up with a spoon.
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9
Cook, stirring frequently, until browned, about 5 minutes.
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10
Stir in the tomatoes and cinnamon and season, to taste, with salt and pepper.
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11
Cook until slightly thickened, about 5 minutes more, then remove from the heat.
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12
Butter a 2 1/2 to 3-quart baking dish.
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13
Spread half of the pasta evenly in the bottom of lightly buttered glass baking dish.
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14
Sprinkle half of the cheese over the top, add all the meat sauce, the remaining pasta, and the remaining cheese.
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15
In a small bowl, whisk together the milk and the eggs until evenly combined.
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16
Slowly pour it over the entire dish; (the liquid should completely cover the noodles).
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17
Cover and bake until bubbly, about 40 to 45 minutes.
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18
Uncover and bake until bubbling and browned, about 10 to 15 minutes more.
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19
Let it sit for 10 minutes before serving.
