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3 Tblsp oil	1 Tblsp cinnamon
1 1/2 cups chopped onion	1 tsp oregano
2 lbs ground beef	1 tsp thyme
1/2 cup apple or pickle juice	Pinch cayenne pepper
1 Tblsp minced garlic	28-oz. can crushed tomatoes
Bechamel sauce:
1 1/2 cups milk	Salt and pepper
1 cup heavy cream	1 1/2 cups grated Parmesan cheese
1/2 cube butter	2 eggs, beaten
1/4 cup flour	2/3 cup Greek yogurt
1/4 tsp nutmeg	3/4 lb. small pasta shells

Heat oil; add onion. Saute for 5 minutes. Add beef and saute for 10 minutes, crumbling. Drain if needed; add juice (to substitute for wine) and heat. Add garlic and spices. Continue cooking for 5 minutes. Add tomatoes, salt, and pepper. Simmer, stirring occasionally, for 45 minutes. Set aside. Preheat oven to 350 degrees. For sauce, heat milk and cream together. Melt butter; add flour and cook whisking constantly for 2 minutes. Pour cream mixture into butter and flour mixture, whisking constantly. Cook until smooth and thick. Add nutmeg, salt, and pepper. Stir in 3/4 cup Parmesan cheese, 1/2 cup tomato and meat sauce, and allow to cool slightly. Stir in eggs and yogurt. Cook pasta until al dente. Add pasta to meat and tomato sauce and pour into baking dish. Spread sauce evenly to cover pasta and sprinkle with remaining 3/4 cup Parmesan cheese. Bake for 1 hour until bubbly. Set aside for 10 minutes ande serve hot.