|Elbow macaroni||1 Cup (16 tbs)|
|Lean ground beef/Lean ground lamb||3⁄4 Pound|
|Onion||1 Medium, chopped|
|Canned tomato sauce||8 Ounce (1 Can)|
|Grated parmesan cheese||2 Tablespoon|
|Dried thyme||1⁄2 Teaspoon, crushed|
|Ground cinnamon||1⁄4 Teaspoon|
|Skim milk||3⁄4 Cup (12 tbs)|
|Slightly beaten eggs||2|
|Ground cinnamon||To Taste|
Cook macaroni according to package directions.
Drain and set aside.
Meanwhile, crumble beef or lamb into a 1 1/2-quart casserole; stir in onion.
Micro-cook, uncovered, on 100% power (HIGH) for 4 to 5 minutes or till meat is done and onion is tender, stirring once to break up meat.
Drain off fat.
Stir in the cooked elbow macaroni, tomato sauce, 2 tablespoons Parmesan cheese, thyme, 1/4 teaspoon salt, and the 1/4 teaspoon cinnamon.
Spread the meat mixture in the bottom of a 6- or 6 1/2-cup non-metal ring mold.
For topping, in a 4-cup measure stir together skim milk, cornstarch, and 1/4 teaspoon salt.
Micro-cook, uncovered, on 100% power (HIGH) for 2 to 3 minutes or till thickened and bubbly, stirring every minute.
Gradually stir about 1/2 cup of the hot mixture into the eggs.
Return all to the 4-cup measure.
Stir in 2 tablespoons grated Parmesan cheese.
Pour atop meat mixture.
Sprinkle with additional cinnamon.
Microcook, uncovered, on 100% power (HIGH) for 9 to 11 minutes or till the topping is just set, rotating the ring mold a half-turn 3 times.
Let stand, uncovered, for 10 minutes