• 2-1/2 cups uncooked penne pasta
• 2 tablespoons butter, melted
• 1 cup grated Parmesan cheese
• 1-1/2 pounds ground sirloin
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (15 ounces) tomato sauce
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup shredded Parmesan cheese, divided
• BECHAMEL SAUCE:
• 1/2 cup butter, cubed
• 2/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups 2% milk
• 2 large eggs, beaten

Cook pasta according to package directions; drain. Toss with butter; add grated Parmesan cheese. Transfer to a greased 13x9-in. baking dish.

Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Add garlic; cook 2 minutes longer. Stir in tomato sauce, salt and cinnamon; heat through. Spoon over pasta. Sprinkle with 1/2 cup shredded Parmesan cheese.

In a large saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 1-2 minutes or until thickened.

In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Pour over beef mixture. Sprinkle with remaining cheese.

Bake, covered, 20 minutes. Bake, uncovered, 30-40 minutes longer or until golden brown.