6 cups hot cooked penne (about 12 ounces uncooked pasta)
1/2 cup (2 ounces) grated fresh Romano cheese
1/4 teaspoon ground cinnamon
How to Make It
Cook veal in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain in a colander; set aside.
Coat skillet with cooking spray, and place over medium-high heat until hot. Add onion; sauté 10 minutes. Add 1 teaspoon salt and next 6 ingredients (1 teaspoon salt through tomatoes); bring to a boil. Reduce heat, and simmer 20 minutes, stirring occasionally. Return veal to skillet; simmer an additional 10 minutes. Set veal mixture aside.
Melt the margarine in a medium saucepan over medium heat. Add flour, stirring constantly with a wire whisk until blended. Gradually add milk, stirring constantly. Bring to a boil; reduce heat, and simmer 10 minutes or until slightly thickened, stirring constantly. Remove from heat; set aside.
Place egg substitute in a medium bowl; beat at high speed of a mixer until doubled in volume. Gradually add hot milk mixture to egg substitute, stirring constantly with a wire whisk. Stir in 1/2 teaspoon salt and 1/8 teaspoon pepper.
Preheat oven to 350°. Combine veal mixture and pasta in a large bowl, stir well. Divide veal mixture evenly between 2 (11 x 7-inch) baking dishes coated with cooking spray. Pour sauce evenly over each dish of veal mixture (poke with a fork in several places to allow the sauce to run to the bottom of the dish). Combine cheese and 1/4 teaspoon cinnamon; stir well, and sprinkle evenly over each dish of veal mixture. Cover and bake at 350° for 30 minutes. Uncover and bake an additional 15 minutes. Let stand 15 minutes before serving.