Preheat the oven to 350.

In a large skillet or Dutch oven, heat the olive oil over medium-high heat until shimmering. Add the diced onion and cook until translucent (about 8 minutes). Add the ground lamb, breaking up with a wooden spoon. Sprinkle on the seasonings (oregano, cinnamon, cloves, salt, and pepper). Cook until meat is browned.

Meanwhile, bring a large pot of heavily-salted water to a boil. Once boiling, cook the pasta until al dente (about 8 minutes). Drain and set aside.

To the lamb mixture, add in the marinara sauce, stir, and bring to a boil. Boil over medium-high heat until the sauce has reduced slightly (about 5 minutes).

In a blender, standing mixer, or large bowl, add in the ricotta cheese, eggs, nutmeg, salt, pepper, and Parmesan cheese. Blend or mix until well combined.

Add the pasta to the lamb ragú and toss until combined. Transfer to a 9x13” baking dish sprayed with cooking spray. Top with béchamel sauce, spreading evenly.

Bake at 350 for 20 minutes, until heated through.

Finally, turn on the broiler to 500. Broil for about 5 minutes, until the top is golden brown.

Let rest 10 minutes before serving. Garnish with freshly chopped parsley.