INGREDIENTS:
12 ounces ziti pasta, cooked according to directions
1 small yellow onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 1/2 pounds grass fed, lean ground beef
2 (15-oz.) cans tomato sauce
1 tablespoon fresh lemon juice
1 1/2 tablespoons dried oregano
1 teaspoon sugar
1/2 teaspoon ground cinnamon
1 1/2 teaspoons kosher salt, divided
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups milk
1 cup grated Parmigiano-Reggiano cheese
1/2 teaspoon freshly ground black pepper
Vegetable cooking spray
8 oz. shredded mozzarella cheese
1/3 cup fine, dry breadcrumbs
METHOD:
Cook pasta according to package directions, drain and set aside.
Heat oven to 350°.
In a large sauté pan over medium heat, cook onion in hot oil for about 4 to 5 minutes or until tender. Add garlic and sauté 30 seconds. Add ground beef and cook, stirring about 5 minutes or until the meat is crumbled and no longer pink. Add tomato sauce, lemon juice, oregano, sugar, cinnamon, and 1 teaspoon of salt to the meat mixture. Bring mixture to a simmer over medium-high heat, and cook, stirring occasionally, for 2 minutes. Remove from heat.
In a large saucepan, melt butter over low heat. Whisk in flour, and cook, whisking constantly for 2 minutes. Whisking constantly, gradually add milk to the roux. Increase heat to medium, and cook whisking constantly for 5 to 7 minutes or until mixture is thickened. Remove from heat and stir in Parmesan cheese, pepper, and remaining 1/2 teaspoon salt. Pour sauce over pasta, stirring to coat.
Spray a 13- x 9-inch baking dish with non-stick coating; pour pasta into the baking dish and spread evenly. Top pasta with beef mixture, mozzarella cheese, and breadcrumbs.
Bake at 350° for 20 to 25 minutes or until the mixture is bubbly and the cheese is melted. Allow to stand 10 minutes before serving.
