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1
Preheat oven to 350 Fahrenheit.
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2
In large skillet, heat olive oil over medium-high heat. Add onion and cook, stirring, until golden brown, about 7 minutes.
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3
Add beef substitute, chopping into small bits. Cook until browned, about 5 minutes.
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4
Add tomato sauce, red wine and spice, stirring to mix.
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5
Simmer, uncovered, until the excess moisture has evaporated, about 7 minutes. Season with salt and pepper and set aside.
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6
Meanwhile, cook the pasta according to package directions, drain and set aside.
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7
In large saucepan, bring milk to a boil over high heat, then reduce heat to medium.
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8
Dissolve the cornstarch in water, then add to milk in a thin stream, whisking constantly to avoid lumps.
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9
Cook, whisking, until mixture has returned to a boil and is thickened, 2-3 minutes. Remove pan from heat and stir in 3/4 cup of the cheese.
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10
In separate bowl, beat eggs until light and very frothy. Add to cheese sauce in a thin stream, whisking constantly. Add salt and pepper to taste and combine with cooked pasta in a large bowl.
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11
Lightly oil an 11x15x2 inch casserole dish. Spoon in half the pasta/cheese mixture. Top with meat substitute mixture, then with remaining pasta/cheese mixture. Sprinkle with remaining 1/4 cup cheese.
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12
Bake until casserole is golden brown and bubbling, about 40 minutes. Let cool for a few minutes before slicing and serving.
