Pastitsio-Annabelle Roberts

Cook 1 pkg (8 oz) elbow macaroni to al dente and drain.

Cook 1 ½ lb ground beef until no longer pink

Drain off fat.

Add:

1 can diced tomatoes with onion and garlic (14.5 oz)

1 c frozen chopped green pepper

1 t cinnamon

1 t salt ¼ t black pepper

Cook uncovered for 5 min until liquid has evaporated.

Remove from heat

Spread half the pasta over bottom of 3 qt casserole sprayed with Pam.

Spoon meat over the pasta

Cover meat with remaining pasta

Topping

Wisk 5 eggs in a medium sized bowl until blended. Stir in 2 jars (16 oz) bottled Alfredo sauce and ¼ t nutmeg.

Blend well.

Spread over top of pasta.

Sprinkle top with grated Parmesan cheese.

Bake the casserole for 30 min at 375^o

Let casserole stand 15 min before serving