INGREDIENTS
12 ounces lean ground beef
1 1/2 cups chopped onions
1 tablespoon minced garlic
28 oz can crushed tomatoes, undrained
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
2 cups milk
1/4 cup flour
1 1/2 cups shredded Cheddar cheese
4 cups uncooked ziti
3 tablespoons grated Parmesan cheese

DIRECTIONS 
Have a shallow 3-quart baking dish ready.  
Add beef, onions, and garlic to skillet. Cook, stirring to break up beef, until browned. 
Add tomatoes, seasoning, and salt. 
Bring to a simmer and cook about 6 minutes for flavors to blend.
Meanwhile whisk together milk and flour in a 2-quart saucepan until smooth.  
Bring to a boil over medium heat, whisking often.  
Boil 3 to 4 minutes until slightly thickened. 
Remove from heat, add Cheddar cheese and whisk until melted.
Mix meat sauce and ziti in baking dish, stir in cheese sauce and sprinkle with Parmesan. 
Cover and refrigerate at least 8 hours.  

{No need to boil the pasta; it absorbs liquid during chilling and becomes tender.}