Ingredients:
1 tablespoon olive oil
1 large onions, minced
2 (14 ounce) packages vegetarian ground beef
1 1/2 cups tomato sauce, canned
1/2 cup dry red wine
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg or 1/8 teaspoon allspice
salt & freshly ground black pepper, to taste
1 lb ziti pasta or 1 lb elbow macaroni
5 cups milk
5 tablespoons cornstarch
1/4 cup water
1 cup freshly grated kefalotiri (separated) or 1 cup parmesan cheese ( separated)
3 large eggs
Directions:
Preheat oven to 350 Fahrenheit.
In large skillet, heat olive oil over medium-high heat. Add onion and cook, stirring, until golden brown, about 7 minutes.
Add beef substitute, chopping into small bits. Cook until browned, about 5 minutes.
Add tomato sauce, red wine and spice, stirring to mix.
Simmer, uncovered, until the excess moisture has evaporated, about 7 minutes. Season with salt and pepper and set aside.
Meanwhile, cook the pasta according to package directions, drain and set aside.
In large saucepan, bring milk to a boil over high heat, then reduce heat to medium.
Dissolve the cornstarch in water, then add to milk in a thin stream, whisking constantly to avoid lumps.
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.
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.
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.
Bake until casserole is golden brown and bubbling, about 40 minutes. Let cool for a few minutes before slicing and serving.
Servings: 8
Time preparation: 35 min.
Time total: 75 min.