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1
Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil.
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2
Add the pasta and cook as the label directs.
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3
Meanwhile, make the filling: Heat the olive oil in a large skillet over medium-high heat.
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4
Add the meat and cook, breaking it up with a wooden spoon, until browned, about 5 minutes.
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5
Add the onion and cinnamon and cook until the onion is soft, about 5 more minutes.
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6
Add the Worcestershire sauce and wine and cook until the wine starts to evaporate, about 2 more minutes.
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7
Add the tomato sauce, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a simmer.
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8
Stir in the parsley and cook, stirring occasionally, until slightly thickened, about 20 minutes.
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9
Stir in 1 tablespoon breadcrumbs and remove from the heat.
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10
When the pasta is done, drain and return to the pot off the heat; stir in the butter, then the beaten eggs and 1 cup cheese until the pasta is coated.
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11
Brush the bottom and sides of a 9-by-13-inch baking dish with olive oil.
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12
Spread half of the pasta in the dish, then top with the meat filling and the remaining pasta.
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13
Make the bechamel: Melt the butter in a medium saucepan over low heat.
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14
Whisk in the flour and cook, whisking, 1 minute.
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15
(Do not let the flour brown.)
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16
Whisk in the yogurt and 3/4 cup water and gently simmer, whisking, until slightly thickened, about 5 more minutes.
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17
(Do not let the mixture boil.)
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18
Remove from the heat and whisk in the eggs, nutmeg and 1/4 teaspoon salt.
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19
Pour the bechamel evenly over the pasta in the baking dish.
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20
Sprinkle with the remaining 1 cup cheese and 1 tablespoon breadcrumbs and bake until golden, 40 to 45 minutes.
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21
Let rest 10 minutes before serving.
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22
Photograph by Con Poulos
