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1
Preheat oven to 350. Coat a 9x13 inch baking dish with cooking spray.
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2
To make sauce, heat a large nonstick skillet over medium high heat. Cook beef and onion, stirring frequently, until meat is brown and onion is tender, about 10 minutes; drain off fat. Stir in tomato sauce, wine, and cinnamon. Bring t a boil and reduce heat to medium low; cover and simmer for 30 minutes, stirring occasionally.
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3
Meanwhile, cook pasta according to directions. Drain and set aside. Combine 1 beaten egg 3/4 cup of evaporated milk and cooked pasta in a large bowl; toss to combine, and set aside.
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4
To make cream sauce, melt butter or margarine in a small saucepan over medium heat; stir in flour, salt, and pepper. Gradually add 1 1/2 cups of evaporated milk; cook, stirring until thickened and slightly bubbly, about 5 to 8 minutes. Very gradually stir 1 beaten egg and egg whites into hot milk mixture (be careful not to scramble the eggs); set aside.
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5
Layer half of pasta mixture in a prepared dish, spread with meat sauce and sprinkle with 1/4 cup of cheese. Top with remaining pasta mixture. Pour cream sauce over top and sprinkle with remaining cheese.
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6
Cover and bake for 20 minutes. Uncover and bake about 15 minutes more.
