Spice Market Pastitsio

Source: Better Homes and Gardens

8 ounces dried corkscrew pasta (3 cups)
1/2 pound ground lamb or lean ground beef
1 (14 ounce) jar spaghetti sauce with onion and
    garlic (about 1 1/2 cups)
1 teaspoon ground cinnamon
1/4 teaspoon fennel seed, crushed
1 (1.8 ounce) envelope white sauce mix
1 cup milk
2 slightly beaten eggs
1/4 cup crumbled feta cheese
1/2 teaspoon ground nutmeg
1/4 cup grated kasseri or Parmesan cheese Greek
    or ripe olives (optional)
Fresh marjoram (optional)

Cook pasta according to package directions; drain well. In a medium skillet cook lamb or beef until meat is brown. Drain off fat.

In a medium mixing bowl combine cooked meat, spaghetti sauce, cinnamon, and fennel seed. Set aside.

Meanwhile, in a medium saucepan combine white sauce mix and milk. Cook and stir until thickened and bubbly. Remove from heat. Gradually stir half of the sauce into eggs; return all to saucepan. Stir in feta cheese and nutmeg.

To assemble, layer half of the pasta in a lightly greased 2-quart square baking dish. Spread meat mixture over pasta; top with remaining pasta. Evenly spread the white sauce mixture on top. Sprinkle with kasseri or Parmesan cheese. Bake, uncovered, in a 350 degree F oven for about 35 minutes or until set. Let stand for 10 minutes.

To serve, cut into squares. Garnish servings with olives and fresh marjoram, if desired.

Makes 6 servings.