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1
Set oven to 350 degrees F.
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2
Grease a 13 x 9-inch baking dish.
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3
In a large pot cook the pasta in boiling water with 1 tablespoons salt until al dente; drain and return the cooked pasta to the pot.
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4
To the pasta add in 1/4 cup melted butter, 1/3 cup Parmesan cheese, pinch nutmeg, 1/2 teaspoon salt and 1 teaspoon ground black pepper; mix until combined then allow to cool slightly.
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5
Add in eggs and mix well; set aside.
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6
For the meat sauce; heat olive oil and butter in a skillet over medium heat; add in onion and crushed chili flakes, cook for about 4 minutes.
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7
Add in garlic and cook for 2 minutes.
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8
Add in extra lean ground beef; cook breaking up the meat with a spoon or fork until browned.
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9
Add in tomato paste, wine, beef broth, salt and pepper; mix well, then cover and simmer over low heat for about 45-50 minutes, stirring occasionally.
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10
Meanwhile while the meat sauce is cooking prepare the bechamel sauce; melt butter in a heavy saucepan over medium heat; stir in flour and cayenne pepper; cook stirring for about 2 minutes.
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11
Add in cream and nutmeg; bring to a boil whisking/stirring constantly then cook for about 1 minute.
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12
Cool for about 10 minutes before whisking in the egg.
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13
Season with salt and black pepper.
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14
Remove about 1/2 cup bechamel sauce and mix into to the already cooked ground beef mixture.
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15
Preheat oven to 350 degrees F.
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16
TO ASSEMBLE; spoon HALF of the ziti mixture into the bottom of the baking dish.
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17
Top the ziti mixture with ALL of the meat sauce, then top with remaining ziti mixture.
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18
Pour ALL the bechamel sauce over the ziti mixture then spread out with a spoon to cover.
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19
Top with about 1 cup grated Parmesan cheese (can use more or less).
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20
Bake for about 50-60 minutes or until golden brown.
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21
Allow to rest for about 20 minutes before slicing.
