Greek Baked Ziti

Instructions

1. Heat the oven to 350F. Cook the ziti in a Dutch oven of salted boiling water according to the package directions, then drain well and keep it ready for the white sauce.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and saute 4 to 5 minutes, until tender; stir in the garlic and cook about 30 seconds, just until fragrant.
3. Add the ground beef and cook, stirring occasionally and breaking it into small crumbles, for about 5 minutes, until no pink remains. Drain the beef mixture and return it to the skillet.
4. Stir the tomato sauce, lemon juice, oregano, sugar, cinnamon, and 1 teaspoon kosher salt into the beef. Bring to a simmer over medium-high heat, cook for 2 minutes, then remove the skillet from the heat.
5. Melt the butter in a large saucepan over low heat. Whisk in the flour and cook, whisking constantly, for 2 minutes; gradually whisk in the milk, raise the heat to medium, and cook 5 to 7 minutes until thickened and bubbling.
6. Stir the Parmesan, black pepper, and remaining 1/2 teaspoon kosher salt into the white sauce. Add the sauce to the drained ziti and stir until the pasta is evenly coated.
7. Coat a 13-by-9-inch baking dish with vegetable cooking spray. Spread the sauced pasta in the dish, spoon the beef mixture over it, and finish with the mozzarella and breadcrumbs.
8. Bake for 20 to 25 minutes, until the casserole is bubbling and the cheese is melted. Let stand 10 minutes before serving so the layers settle into clean, creamy scoops.