Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, add the ground meat and cook until browned, about 5-7 minutes. Drain excess fat if necessary.
Add the chopped onion and garlic, cooking until the onion is translucent, about 3-4 minutes.
Stir in the crushed tomatoes, tomato paste, oregano, cinnamon, salt, and pepper. Simmer for 15 minutes, stirring occasionally.
In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden.
Gradually whisk in the milk, stirring constantly until the mixture thickens, about 5 minutes.
Remove from heat and stir in the nutmeg, half of the Parmesan cheese, and the beaten eggs.
Preheat the oven to 350°F.
In a large baking dish, layer half of the cooked pasta, followed by the meat sauce, and then the remaining pasta.
Pour the béchamel sauce over the top, spreading it evenly. Sprinkle the remaining Parmesan cheese on top.
Bake for 30-35 minutes until the top is golden and bubbly.
Allow to cool for 10 minutes before serving.
