• Cook the penne pasta in boiling water and 1 tbsp olive oil, just past al dente (it will cook more in the oven), and set aside to drain.

For the beef Filling:

• Brown the beef in a pot over medium heat, adding some oil if it is not a fatty beef.
• Add the onions and garlic and stir until you hear a sizzle and onions turn a yellow in color.
• Add the spices, salt, and pepper.
• Add the tomato sauce and 1/2 c water and stir.
• Add minced parsley leaves and stir. Cook until all excess water has evaporated.

For the Bechamél Sauce

• Make the béchamel sauce by first melting the butter over LOW heat and stirring in the olive oil.
• Maintaining the pot over low heat, slowly add the flour, stirring constantly into a golden paste. Slowly add the milk, bit by bit, stirring constantly. Use an immersion blender to completely blend smoothly.
• Stir in the broth and stir.
• Turn the heat up to medium. Keep stirring and once the mixture bubbles, turn the heat back down to low. Add 1/2 tsp of salt, pepper to taste, and 1/4 cup of the shredded romano cheese. Remove the sauce from heat.
• In a large bowl, toss the cooked pasta with 1 tbsp olive oil, a dash of salt and pepper, 1/4 cup of romano cheese, and 1/4 cup of shredded mozzarella. Add about 2 tbsp of the béchamel to the pasta and stir.
• Preheat oven to 350 degrees (f).
• Layer the casserole in a 9 inch rectangular dish in even layers in the following order: half of the pasta, all of the beef filling, the other half of the pasta, then pour all remaining béchamel sauce so that the penne is completely covered. Bake at 350 degrees for about 30 minutes, uncovered.
• Allow the casserole to cool for about 10 minutes before slicing and serving. Bil hana will shifaa!