Categories: Casseroles, Ground beef, Greek, Lamb, Beef 
      Yield: 6 servings 
  
      1 pk Pasta; cooked al dente                   -and liquid drained 
           -(454 gms)                          1 ts Oregano 
      1 lb Ground beef or lamb                 1 ts Basil 
      2    Onions; chopped                     1 ts Allspice 
      3    Cloves garlic; chopped              1 ts Cinnamon 
      1 cn Whole tomatoes; chopped             1 ts Sugar - to taste 
 
----------------------------------TOPPING---------------------------------- 
      4 tb Butter                              3 tb Parmesan cheese to taste 
      4 tb Flour                               6 oz Feta cheese to taste 
      2 c  Milk                                2    To 3 eggs 
  
    * Prepare ahead of time!!! Let cool completely! While toppping is 
      cooling, prepare pasta and meat filling. 
   
    Cook pasta tender but firm. Do NOT overcook! 
   
    Brown the meat with the chopped onions and garlic.  Add the spices, sugar 
  to taste, and the drained tomatoes.  Let the sauce simmer 30-45 min. Mix in 
  the cooked pasta and put in a baking pan. 
   
    To make the topping, melt the butter (or margarine) in a saucepan and mix 
  in the flour to form a paste.  Add the milk and heat at medium stirring 
  constantly until mixture thickens.  When thick, add parmesan and crumbled 
  feta cheese and stir until melted.  A few tablespoons of parmesan and about 
  6 ounces of feta. 
   
    LET THIS MIXTURE COOL COMPLETELY BEFORE ADDING THE BEATEN EGGS!!! After 
  the eggs are stirred in, pour this mixture over the meat and pasta. Bake 
  about 45 min or until brown. 
   
    This dish is a bit like moussaka because of the topping. 
   
  NOTE: 6/12/93 - Made this dish with Montery Jack cheese instead of feta. 
  Used 1 to 1 1/2 cup tomato sauce instead of canned tomatoes and 2 eggs. 
  Came out Delicious!!! - Set oven for 350-375F and cook a full 40 minutes. 
       .\\ichele