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1
Preheat oven to 180C Spray a 23cm x 30cm deep baking tray with oil and set aside.
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2
To make meat sauce, heat a large non-stick frying pan over medium to high heat.
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3
Add mince and onion and cook for 10 minutes, stirring to break up any lumps, or until meat is brown and onion is tender.
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4
Add pasta sauce, wine and cinnamon.
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5
Bring to the boil then reduce heat to medium low.
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6
Cover and simmer for 30 minutes, until sauce has thickened.
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7
Meanwhile cook pasta according to package instructions.
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8
Drain and set aside.
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9
Combine beaten egg, 3/4 cup evaporated milk and cooked pasta in a large bowl.
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10
Toss to combine, then set aside.
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11
To make creamy sauce, melt butter in a small saucepan over medium heat.
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12
Stir in flour and season to taste with salt and pepper.
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13
Gradually add 1 1/2 cups evaporated milk and cook, stirring for 5 to 8 minutes, or until sauce is thick.
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14
Gradually stir in 1 beaten egg and egg whites, stirring continuously.
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15
Set aside.
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16
Layer half the pasta mixture into prepared dish.
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17
Spread with meat sauce and sprinkle with 1/4 cup of cheese.
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18
Top with remaining pasta mixture.
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19
Pour cream sauce over top and sprinkle with remaining cheese.
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20
Cover and bake for 20 minutes.
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21
Uncover and bake for a further 15 minutes more, or until a knife inserted into the centre comes out clean.
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22
Allow to stand for 15 minutes, before slicing into 8 pieces.
