Pastitsio
                      
  1 1/2 lb Ziti thick, uncut macaroni          6 c  Medium Saltsa Aspri
           Salt                                1 ts Ground cinnamon
      2 c  Grated cheeses*                   1/2 ts Grated nutmeg
      6 tb Melted butter                       1 c  Bread crumbs
      7    Eggs
      6 c  Saltsa Kima
	 
  *Note: Grated cheeses can be any combination of mizithra, kefalotyri
  (hard ricotta) or Romano cheeses. In a large pot, boil the ziti in
  salted water until almost tender.  Drain thoroughly. In a large bowl,
  combine the macaroni, 1 1/2 cups of the grated cheeses, the butter,
  and 4 of the eggs, lightly beaten.

      Butter an 11" x 15" x 3" baking pan, and in it layer half the
  macaroni mixture.  Separate 2 of the eggs and combine the 2 egg
  whites plus 1 more whole egg with the Saltsa Kima.  Spread it evenly
  over the macaroni in the pan and cover with the remaining macaroni.
  Meanwhile, combine the Saltsa Aspri with the 2 egg yolks and the
  spices.  Pour over the macaroni, spreading it into the corners with a
  spatula.  Sprinkle the top lightly with the remaining cheese and the
  bread crumbs.  Bake in a 350 degree for 45 minutes or until a golden
  crust develops and the sauce bubbles.  Remove from the oven and allow
  to stand for 15 minutes before cutting into squares.  Serve on a warm
  platter. Note: Try this once using 1 1/2 pounds of ziti for an
  elegant pastitsio. A very rich recipe; you can safely reduce the meat
  sauce and Saltsa Aspri by one cup, if desired.