Yeah - so, I added some tomato paste, stewed tomatoes, and oregano to the Cincinnati chili and bumped up the allspice.
Then I vaguely followed this somewhat difficult to follow recipe that I wrote up ages ago: https://culinspiration.wordpress.com/2009/03/17/cheesy-baked-greek-pastitsio/#more-1695
Except I split the cooked pasta (rigatoni) in half and tossed one part with melted butter, pecorino, beaten egg, and black pepper. The other half I tossed with enough meat sauce to generously coat. Layered into pan: eggy/cheesy pasta, topped with meaty pasta, topped with a full layer of meat sauce, topped with Besamel (to which I also added some shredded pecorino). A sprinkle of pecorino over the top and baked about 40 min, broiled the top (but not close to the heating element).
