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1
In a large skillet, saute the onions in 2 tablespoons of olive oil until translucent.
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2
Add meat and continue to stir until lightly browned.
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3
Add tomatoes, cinnamon, cloves, garlic, salt, and pepper and stir well to combine.
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4
Reduce heat and simmer until liquid has been absorbed (approximately 30 minutes).
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5
Set meat mixture aside and allow to cool uncovered.
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6
Preheat oven to 350F.
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7
Lightly grease a baking or roasting pan approximately 11 X 14 X 3 inches high.
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8
For the pasta:
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9
Cook until al dente (just underdone), drain, toss with a couple tablespoons of olive oil, set aside.
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10
Prepare a basic bechamel sauce
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11
Spread the breadcrumbs evenly on the bottom of the pan. Use 1/2 the pasta for the first layer and sprinkle with 1/2 cup of the grated cheese.
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12
Remove cloves from the sauce, add the meat sauce evenly over the pasta, and sprinkle with 1/2 cup of the grated cheese. Add the remaining pasta on top. Carefully pour the bechamel over the top and use a spatula to spread evenly.
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13
Bake at 350F for 30 minutes, then sprinkle the remaining 1/4 cup of grated cheese on top, and continue to bake for another 15 to 30 minutes until the sauce rises and turns golden brown.
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14
Remove pan from oven and allow to cool slightly before serving.
