Old-Fashioned Macarona Bechamel (Egyptian Pasta Bake)

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1. 1Step 1: Cook pasta according to package directions, aiming for al dente as it will continue cooking in the oven.
2. 2Step 2: Drain, then add 1 tablespoon of oil to the pasta and stir to combine. Check the seasoning, adding more salt and pepper if desired. Set aside.
3. 3Step 3: In a pan over medium heat, add 2 tablespoons of oil, then sauté onion until fragrant, about 1 minute. Add ground meat and brown.
4. 4Step 4: Drain fat and stir in tomato paste. Continue cooking for a couple of minutes more. Season with cinnamon, salt, and pepper.
5. 5Step 5: Set aside.
6. 6Step 6: In a large saucepan over medium heat, add oil and butter. Wait until butter melts, then add flour and whisk for 1 to 1 1/2 minutes.
7. 7Step 7: Add the liquids gradually, one cup at a time, whisking vigorously as the sauce will thicken.
8. 8Step 8: Keep cooking for an additional 5 minutes, or until the sauce thickens enough to coat the back of a spoon and does not disappear when you make a path with your finger.
9. 9Step 9: Set aside.
10. 10Step 10: Preheat your oven to 350F.
11. 11Step 11: Pour about 3/4 cup of the béchamel sauce over the cooked pasta and mix well.
12. 12Step 12: Spread another 1/2 cup of the béchamel sauce evenly at the bottom of a 9x13 casserole dish. Spread half the pasta over, then layer the entire meat mixture over the pasta. Top with the remaining pasta and level.
13. 13Step 13: Crack an egg, if using, over the remaining béchamel sauce and whisk well.
14. 14Step 14: Pour the béchamel over the pasta and spread evenly.
15. 15Step 15: Bake in the oven for almost 30-45 minutes or until the top is golden brown and bubbly.
16. 16Step 16: Let it rest for 15 minutes before cutting and serving.