Ingredients

• 2 carrots (finely diced)
• 1 zucchini (finely chopped)
• ¾ pound lean ground beef
• 1 ½ teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon dried thyme
• 2 tablespoon tomato paste
• 19 oz canned tomatoes
• ¼ cup fresh parsley (chopped)
• For pasta custard layers -
• 3 tablespoon butter
• ¼ cup all-purpose flour
• 3 cups milk
• 1 egg
• 1 cup 2% cottage cheese
• 1 cup mozzarella (part-skin, shredded)
• ½ teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon nutmeg
• 3 cups pasta shells
• ¼ cup parmesan (freshly grated)

Directions

• Directions
• In large nonstick skillet, heat oil over medium heat; cook garlic, onion, carrots and zucchini stirring for about 5 minutes or until softened.
• Add beef, basil, oregano, cinnamon, salt, pepper and thyme; cook, stirring to break up beef for about 3 minutes or until meat is no longer pink.
• Pour in tomato paste and tomatoes, mashing tomatoes with fork; bring to boil,
• Reduce heat; simmer for about 20 minutes or until almost all liquid is evaporated and sauce is thickened. Stir in parsley, set aside.
• For pasta custard layers; In heavy saucepan, melt butter over medium heat; stir in flour.
• Cook, stirring constantly for 2 minutes, gradually whisk in milk bring to boil. Reduce heat to medium-low or until thickened.
• In large bowl, whisk eggs, whisk in about ½ cup of the hot milk sauce.
• Return mixture to saucepan; cook stirring for 2 minutes. Remove from heat; blend in cottage cheese, mozzarella, salt, pepper and nutmeg.
• Meanwhile, in large pot of boiling salted water, cook pasta for about 8 minutes or until almost tender.
• Drain; return to pot. Add cheese sauce; toss well.
• Spread half of the pasta mixture in greased 13x9 inch baking dish; spread meat mixture over top.
• Spread remaining pasta mixture evenly over meat. Sprinkle with parmesan. (Can be prepared to this point, covered and refrigerated for up to 1 day. Let stand at room temperature for 30 minutes before baking.)
• Bake in 375F 190C oven for 1 hour or until heated through and top is lightly browned. Let stand for 10 minutes.
• Serve with a light green salad tossed with a sun-dried tomato vinaigrette.