Rigatoni with a tomato-based beef sauce baked with bechamel sauce.
In a large pan, combine the onions, carrot, and celery and cook over medium-high heat until the onions are tender.
Add the ground beef and stir. Cook until browned.
Mix in the tomato puree, garlic, and cinnamon and simmer for 1-2 minutes. Remove from heat.
In a bowl, combine the rigatoni, butter, and 1/2 cup Parmesan. Mix well. Place on bottom of a baking pan.
Pour the pasta sauce over the rigatoni and spread across evenly.
Mix the nutmeg into the bechamel sauce and then evenly pour over the past.
Top with the rest of the Parmesan and bake for 50-60 minutes at 350 degrees Fahrenheit.