Step 1

When ready to bake, preheat oven to 350°F.

Step 2

First, make the sauce:

Step 3

In a large pot over medium-high heat, heat the olive oil. Add the onion and saute until translucent, about 5 minutes. Reduce heat to medium, add beef and lamb and cook until no longer pink.

Step 4

Drain any excess fat and add the wine, scraping up any bits stuck to pan. Cook for 2 minutes, then add garlic, cinnamon, oregano, thyme, and cayenne, and continue cooking for 5 minutes.

Step 5

Add tomatoes, about 2 teaspoons of salt and 1 teaspoon of black pepper and simmer, stirring occasionally, for 45 minutes.

Step 6

In a medium saucepan, melt the butter over medium heat. Add flour and cook for 2 minutes, whisking constantly. Pour in warmed milk and cream and continue whisking. Cook, stirring occasionally, until smooth and thick, about 5-7 minutes.

Step 7

Add nutmeg, 1 teaspoon salt, and 1 teaspoon of black pepper. Stir in 3/4 cup of the Parmesan cheese, 1/2 cup of the tomato and meat sauce, remove from heat, and allow to cool for 10 minutes. Stir in the eggs and yogurt. Set aside.

Step 8

While you make the bechamel, cook the ziti in a large pot of salted, boiling water until al dente. (The pasta will cook more in the oven, so be sure not to overcook it.) Drain and set aside.

Step 9

Stir the pasta into the meat and tomato sauce and pour the mixture into a baking dish. Spread bechamel evenly over the top and sprinkle with remaining Parmesan cheese.

Step 10

Bake until golden brown and bubbly, about 1 hour. Let rest 10 minutes before serving. Enjoy!