A lightened-up version of this classic Greek dish.  Your whole family will love this. 

Makes 8 servings

Ingredients:

• 8 oz. (2 ½ cups) uncooked penne pasta
• 2 teaspoons olive oil
• ¾ cup grated or finely shredded Parmesan cheese (or vegan parmesan), divided
• ½ pound plant-based beef (optional)
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 can (15 ounces) tomato sauce
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon

Béchamel sauce:

• 1/4 cup vegan butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon nutmeg
• 2 cups plant milk

Serving:

• ¼ cup chopped parsley, optional
• ¼ cup wilted spinach per serving, optional

Instructions:

1. Cook pasta according to package directions; drain. Toss with olive oil and 1/4 cup Parmesan cheese. Transfer to a lightly greased 13×9-in. baking dish.
2. Preheat oven to 350°. In a large skillet, cook beef (if using) and onion over medium heat 8-10 minutes or until cooked through, breaking into crumbles. Add garlic; cook 2 minutes longer. Stir in tomato sauce, salt, oregano and cinnamon; heat through. Spoon over pasta.
3. In a large saucepan, melt butter. Stir in flour, salt, pepper and nutmeg until smooth; gradually add milk. Bring to a low boil; cook and stir 1-2 minutes or until thickened.
4. Pour and spread over the tomato mixture and sprinkle with remaining cheese.
5. Bake, covered, 20 minutes. Bake, uncovered, 30-40 minutes more or until golden brown on top.
6. Serve over wilted spinach and sprinkled with chopped parsley if desired.