This is a casserole to serve a crowd! Make it ahead of time and store it, unbaked, in the fridge, then add 10 to 15 minutes to the baking time.

• Preheat oven to 350°F. In a large skillet, cook brown beef, stirring to break up beef, until partially cooked. Add onion and garlic; cook and stir until beef is done and vegetables are tender. Drain thoroughly.

• Add 1 cup beef broth, wine, and tomato paste and stir until tomato paste is blended. Add bulgur, cinnamon, nutmeg, allspice, salt, and pepper and bring to a boil. Reduce heat and simmer for 20 minutes.

• Bring a large pot of salted water to a boil. In a medium saucepan, combine flour and remaining 1 cup beef broth; stir to blend. Add evaporated milk and bring to a boil over medium heat. Cook and stir with wire whisk until thickened, about 5 to 6 minutes. Remove from heat and stir in ½ cup Parmesan cheese and the cottage cheese.

• Cook pasta until al dente, drain and add to cheese mixture. Spray 9″ × 13″ glass baking dish with nonstick cooking spray. Layer half of the pasta mixture and half of the meat mixture in pan. Repeat layers, then sprinkle with remaining ¼ cup Parmesan cheese.

• Bake for 45 to 50 minutes or until casserole is bubbling and cheese is melted and beginning to brown. Let stand for 10 minutes, then serve.