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Ingredients
7 oz uncooked ziti or elbow macaroni (about 2 cups) 
1 ½ c. fresh grated Parmesan cheese
½ pound lean ground beef                                                          
1 ¼ c. fat free milk
1 small onion, chopped                                                               
2 T. canola or olive oil
1 c. cooked lentils ( about ½ cup dry)
2 eggs, beaten
1-15 oz can tomato sauce
½ tsp. salt
½ tsp. salt
1/8 tsp. ground nutmeg
1/8 tsp. ground cinnamon
 
Directions
Preheat oven to 325 degrees F. Cook pasta as directed on package; drain. Cook beef and onion in a 10-inch skillet until beef is light brown; drain.  Stir in lentils, tomato sauce and salt. Spread half the pasta in a greased 8-inch-square baking dish and cover with beef mixture. Mix cinnamon with ½ cup cheese, and sprinkle over beef mixture.  Spread remaining pasta on top. In a small bowl, combine milk and oil then stir in beaten eggs and salt. Pour milk mixture over pasta, and sprinkle with remaining 1 cup cheese.  Bake, uncovered, until the top is brown and the center is set, about 50 minutes. Sprinkle top with nutmeg before serving.