12 oz. ziti pasta
1 small yellow onion, chopped
1 T olive oil
2 garlic cloves, minced
1 1/2 pounds ground beef
2 15oz. cans tomato sauce
1 T lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon sugar
1/2 teaspoon cinnamon
1 1/2 teaspoons salt
3 T butter
3 T flour
3 cups milk
1 cup grated Parmesan
1/2 teaspoon black pepper
8oz. shredded mozzarella
1/3 cup fine, dry breadcrumbs

12 oz. ziti pasta 1 small yellow onion, chopped 1 T olive oil 2 garlic cloves, minced 1 1/2 pounds ground beef 2 15oz. cans tomato sauce 1 T lemon juice 1 1/2 teaspoons dried oregano 1 teaspoon sugar 1/2 teaspoon cinnamon 1 1/2 teaspoons salt 3 T butter 3 T flour 3 cup s milk 1 cup grated Parmesan 1/2 teaspoon black pepper 8 oz. shredded mozzarella 1/3 cup fine, dry breadcrumbs

1. Preheat oven to 350°. Cook pasta according to package directions.

2. Meanwhile, sauté onion in hot oil in large skillet over medium-high heat 4 to 5 minutes or until tender. Add garlic; sauté 30 seconds. Add beef; cook, stirring occasionally, 5 minutes or until crumbled and no longer pink. Drain mixture, and return to skillet.

3. Stir tomato sauce, next 4 ingredients, and 1 tsp. salt into meat mixture. Bring to a simmer over medium-high heat, and cook, stirring occasionally, 2 minutes. Remove from heat.

4. Melt butter in a large saucepan over low heat. Whisk in flour, and cook, whisking constantly, 2 minutes. Gradually whisk in milk. Increase heat to medium, and cook, whisking constantly, 5 to 7 minutes or until thickened and bubbly. Stir in Parmesan cheese, pepper, and remaining 1/2 tsp. salt. Add sauce to pasta, stirring to coat.

5. Transfer pasta mixture to a lightly greased (with cooking spray) 13- x 9-inch baking dish. Top with beef mixture, mozzarella cheese, and breadcrumbs.

6. Bake at 350° for 20 to 25 minutes or until mixture is bubbly and cheese is melted. Let stand 10 minutes before serving.

MAKE IT AHEAD Fix and freeze this dish (unbaked) for a hands-off dinner. Let it stand 30 minutes before baking, and add 15 to 20 minutes in the oven.