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1 pound penne pasta
1/2 cup butter
6 tablespoons all-purpose flour
4 cups milk
salt and pepper, to taste
pinch cinnamon
2 tablespoons olive oil
1 1/2 pounds ground turkey
1 large onion
2 cloves garlic, finely minced
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cinnamon
1/4 teaspoon oregano
1/2 teaspoon parsley
10 oz. can tomato sauce
1/2 cup white wine
6 eggs
1/2 cup Parmesan cheese, grated

Preheat oven to 350 degrees and lightly butter a 13 x 9 x 2 inch
baking pan. Prepare penne according to package directions, rinse
drain, place in a large bowl and set aside. In a heavy saucepan,
over medium heat, melt butter and stir in flour. Cook, stirring,
for 2 minutes but do not brown. Gradually stir in the milk, increase
heat to medium high, and cook, stirring constantly, until thickened.
Stir in salt and pepper to taste and a pinch of cinnamon. Remove
from heat, cover and set aside to cool slightly. In a large skillet,
over medium heat, saute turkey in olive oil until it looses it's
pink color. Add onion and garlic and continue cooking until onion
is translucent. Pour off excess fat and stir in salt, pepper,
cinnamon, oregano and parsley. Stir in tomato sauce and wine, bring
to a boil, reduce heat and simmer 30 minutes. In a small bowl beat
together the eggs and 1/3 cup Parmesan cheese. Add egg mixture and
1 1/2 cups white sauce to penne and stir gently to combine. Place
half the penne into the bottom of the prepared baking pan. Spoon
turkey mixture over penne in an even layer and place remaining half
of penne over turkey. Pour remaining white sauce over top. Sprinkle
remaining Parmesan over top. Bake for 1 hour, or until top is bubbly
and lightly browned.. Let stand 15 minutes before serving.


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