"This is a savory and filling recipe with a slight twist towards the Italian cuisine spectrum, particularly in the cream sauce.
My whole family fell in love with this dish immediately, I hope you enjoy it as well!"
Begin by seasoning the ground meat two hours before you plan to start cooking.
Cook the noodles until just tender, drain, then add butter and stir to coat the noodles. Once the noodles begin to cool stir in the cream, parmesan and egg. Set aside until ready to assemble the dish.
Brown the meat in a skillet. Add the wine and tomato sauce and simmer 10 to 15 minutes until thickened. Remove from heat and stir in ketchup. Set aside until ready to assemble the dish.
Melt butter in saucepan and add flour to make a roux. Stir in cream and milk. Season with garlic powder, nutmeg and salt. It should taste somewhere between an alfredo sauce and a traditional pastitsio bechamel sauce. Once satisfied with seasonings, temper egg into the sauce by spooning in a little bit of the hot sauce into the beaten egg one spoonful at a time and immediately stirring the egg. After 3 or four spoonfuls, transfer egg mixture into the saucepan and stir to incorporate.
Grease a casserole dish (I have made this fit into a 8x8 pan before). Layer in half of the noodles covering the bottom of the dish in a single layer of noodle mixture. Spoon half of the meat sauce evenly over the noodles. Spread provolone cheese over meat mixture, then top with the remaining meat sauce. Cover with remaining noodles spreading evenly to cover all. Pour cream sauce over all filling every nook and cranny.
Bake in a 350 degree oven for 20 minutes, then sprinkle parmesan cheese over the top of the dish and return to oven for 30 minutes until evenly browned.