8 oz. dried corkscrew pasta (3 C.)
1/2 lb. ground lamb or lean ground beef
1 (14 oz.) jar spaghetti sauce with onion and garlic (about 1 1/2 C.)
1 tsp. ground cinnamon
1/4 tsp. fennel seed, crushed
1 (1.8 oz.) envelope white sauce mix
1 C. milk
2 slightly beaten eggs
1/4 C. crumbled feta cheese
1/2 tsp. ground nutmeg
1/4 C. grated kasseri or Parmesan cheese
Greek or ripe olives (optional)
Fresh marjoram (optional)

Cook pasta according to package directions; drain well.

In a medium skillet cook lamb or beef until meat is no longer pink.
Drain off fat. In a medium mixing bowl combine cooked meat,
spaghetti sauce, cinnamon and fennel seed. Set aside.

Meanwhile, in a medium saucepan combine white sauce mix and
milk. Cook and stir until thickened and bubbly. Remove from heat.
Gradually stir half of the sauce into eggs; return all to saucepan.
Stir in feta cheese and nutmeg.

To assemble, layer half of the pasta in a lightly greased 2-quart
square baking dish. Spread meat mixture over pasta; top with
remaining pasta. Evenly spread the white sauce mixture on top.
Sprinkle with kasseri or Parmesan cheese. Bake, uncovered, at
350ºF for about 35 minutes or until set. Let stand for 10 minutes.

To serve, cut into squares. Garnish servings with olives and fresh
marjoram, if desired. Makes 6 servings.

Nutrition facts per serving: 417 calories, 16 g total fat, 6 g saturated
fat, 112 mg cholesterol, 848 mg sodium, 46 g carbohydrate,
0 g fiber, 20 g protein, 20% vitamin A, 5% vitamin C, 21% calcium,
20% iron

B-man :wink: