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1
Preheat oven to 375 degrees.
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2
Cook pasta in a large pot of salted water for 3 minutes fewer than specified on box (~8 minutes).
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3
Drain; set aside.
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4
Meanwhile, in a large saucepan, over medium heat, cook ground beef, breaking apart pieces with a wooden spoon, until no longer pink.
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5
Add onions; cook and stir 5 minutes longer.
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6
Transfer to a colander; drain fat, and discard.
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7
Return beef to pan; add wine.
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8
Cook over medium heat until almost all liquid has evaporated, about 5 minutes.
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9
Stir in marinara sauce, cinnamon, oregano, salt, and 2 cups water; simmer 15 minutes , stirring occasionally, until thickened.
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10
Season to taste with salt and pepper.
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11
To prepare topping, place milk in a 4-cup glass measure.
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12
Microwave at HIGH 3 minutes or until hot, stirring after 2 minutes.
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13
Melt butter in a large, heavy saucepan over medium heat.
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14
Add flour, stirring with a whisk, and cook 1 minute or until bubbly, stirring constantly.
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15
Gradually add milk, stirring constantly with a whisk.
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16
Bring to a simmer; cook over low heat 8 minutes or until sauce slightly thickens, stirring frequently.
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17
Remove from heat, and stir in 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg.
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18
Stir in Parmesan.
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19
Add pasta to beef mixture; transfer to a 9-by-13-inch baking dish.
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20
Pour sauce over the top, smoothing with the back of a spoon until level.
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21
Bake until browned in spots, 35 to 40 minutes.
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22
Remove from oven; let cool 15 minutes before serving.
