Ingredients:
200 g ditalini

1 lb ground lamb
1/2 red onion
2 tbsp tomato paste
1 c tomato sauce
1 cinnamon stick
3 cloves
2 bay leaves
1 c red wine

4 tbsp butter
4 tbsp AP flour
2 c whole milk
1 egg
50 g grated parmesan

Cook pasta until al dente. Cook lamb and onion, breaking the lamb into small pieces. Add tomato paste, sauce, spices and wine and cook until thickened. Layer pasta and then meat sauce into 2 qt casserole. Cook butter and flour to form a roux, and add milk slowly in stages until a thick bechamel is created. Let cool and add parmesan and egg, and layer on top of meat sauce in casserole. Bake at 350 for 45 minutes.

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