Pastitsio

FOR THE MEAT SAUCE:
Peel, seed, and chop fresh plum tomatoes, if using. In a large skillet cook ground chicken, turkey, or beef, onion, and garlic for 5 minutes, or till meat is brown and onion is tender. Drain off fat. Stir in fresh or undrained canned tomatoes, tomato sauce, chicken broth, vinegar, chili powder, allspice, cinnamon, salt, and, if desired, red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15-20 minutes, or to desired consistency, stirring occasionally.

FOR PASTA: In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, for about 10 minutes, or till al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain. Rinse with cold water. Drain again.

In a large mixing bowl combine 1 beaten egg, 1/4 cup Parmesan cheese, and hot cooked macaroni. Set aside.

FOR WHITE SAUCE: In a medium saucepan melt margarine or butter. Stir in flour and pepper. Add the milk all at once. Cook and stir till thickened and bubbly. Stir about half of the mixture into 1 beaten egg. Return egg mixture to the saucepan. Stir in 1/4 cup Parmesan cheese.

TO ASSEMBLE: Layer half of the pasta mixture in a greased 2 quart square baking dish. Top with all of the meat sauce, the remaining pasta mixture, and all of the white sauce. If desired, sprinkle lightly with cinnamon.

Bake in a preheated 350 degrees oven for 30 to 35 minutes, or till set. Let stand for 5 minutes before serving.