1. Preheat oven to 350. Coat a 9x13 inch baking dish with cooking spray. 2. To make sauce, heat a large nonstick skillet over medium high heat. Cook beef and onion, stirring frequently, until meat is brown and onion is tender, about 10 minutes; drain off fat. Stir in tomato sauce, wine, and cinnamon. Bring t a boil and reduce heat to medium low; cover and simmer for 30 minutes, stirring occasionally. 3. Meanwhile, cook pasta according to directions. Drain and set aside. Combine 1 beaten egg 3/4 cup of evaporated milk and cooked pasta in a large bowl; toss to combine, and set aside. 4. To make cream sauce, melt butter or margarine in a small saucepan over medium heat; stir in flour, salt, and pepper. Gradually add 1 1/2 cups of evaporated milk; cook, stirring until thickened and slightly bubbly, about 5 to 8 minutes. Very gradually stir 1 beaten egg and egg whites into hot milk mixture (be careful not to scramble the eggs); set aside. 5. Layer half of pasta mixture in a prepared dish, spread with meat sauce and sprinkle with 1/4 cup of cheese. Top with remaining pasta mixture. Pour cream sauce over top and sprinkle with remaining cheese. 6. Cover and bake for 20 minutes. Uncover and bake about 15 minutes more. ---------------------------------------------------------------------------
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