Phyllo-Layered Pastichio

Directions

1. 1
   Preheat oven to 350°. In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until meat is no longer pink, breaking up beef into crumbles; drain.
2. 2
   Stir in tomato sauce, wine, cinnamon stick, bay leaf, sugar, salt and pepper. Bring to a boil; reduce heat and simmer 20-25 minutes or until thickened, stirring occasionally. Discard cinnamon stick and bay leaf.
3. 3
   Meanwhile, cook ziti according to package directions for al dente. Drain and return to pan. Stir in cheese, eggs and 1/4 cup butter.
4. 4
   Place one sheet of phyllo dough on a work surface; brush with butter. Layer with nine additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Cut phyllo stack crosswise in half; place one stack in each of two greased 8-in. square baking dishes.
5. 5
   In each dish, layer 2 cups pasta mixture and 1 cup sauce. Repeat layers. Prepare a second stack of 10 phyllo sheets, brushing each with butter; cut in half and place one stack over each dish.
6. 6
   Bake, uncovered, 35-40 minutes or until golden brown. Let stand 15 minutes before cutting.
7. 7
   Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casseroles as directed, increasing time to 60-70 minutes or until golden brown and a thermometer inserted in center reads 165°.