- Portion size 6 servings
Preheat oven to 350°F (180°C).
In nonstick skillet, melt half of the butter over medium heat; cook onion and garlic, stirring, for 3 minutes. Stir in beef, oregano, cinnamon, salt and pepper; cook, stirring for 7 to 10 minutes or until no longer pink. Drain off fat. Stir in tomatoes, tomato paste and vinegar; cook, stirring for 3 minutes. Remove from heat; stir in parsley. Set aside.
Meanwhile, in large pot of boiling salted water, cook macaroni for 8 to 10 minutes or until tender but firm. Drain and refresh under cold water: drain again and set aside.
Sauce: In saucepan, melt butter over medium heat; stir in flour and cook, whisking for 2 minutes, without browning. Gradually whisk in milk and cook, whisking, for about 5 minutes or until thickened; remove from heat. Stir in cottage cheese, egg, nutmeg, salt and pepper.
Grease 10 inch (25 cm) deep pie plate with remaining butter; sprinkle with bread crumbs. Spoon in half of the macaroni. Spread meat mixture evenly over top, pressing down lightly; sprinkled with one-third of the Parmesan.
Spoon remaining macaroni over top; carefully pour sauce over macaroni. (Make-ahead: Pie can be covered and refrigerated for up to 1 day. Let stand at room temperature for 30 minutes; add 10 minutes to baking time.)
Sprinkled with remaining Parmesan. Bake on baking sheet for 50 to 60 minutes or until golden.