Preheat oven to 350 degrees.
Prepare a baking dish – 9″ x 13″ or larger, by brushing it with olive oil. Set aside.
Heat olive oil in a large skillet. Add the meat and cook, breaking it up with a wooden spoon, until it is browned, about 5 minutes.
Add the onion and cinnamon and cook until the onion is soft, about 5 more minutes.
Add the Worcestershire sauce and wine and cook until the wine begins to evaporate, about 2 minutes.
Add the tomato sauce, 2 cups of water, and salt and pepper. Bring to a simmer and taste. Adjust salt and pepper as needed.
Stir in the parsley and continue to cook until slightly thickened, about 20 minutes. Stir in 2 Tbsp. of breadcrumbs. Remove from heat and set aside.
Meanwhile, prepare the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions.
When the pasta is cooked, drain it and return it to the pot, off the heat.
Stir in 4 Tbsp. butter, 1 cup of cheese, and 2 beaten eggs until the pasta is well coated.
Spread half of the pasta in the prepared dish, cover with the meat, and top with the remaining pasta.
Prepare the béchamel. In a medium sauce pan, melt 4 Tbsp. of butter over low heat. Whisk in the flour and cook, whisking, for 1 minute more.
Whisk in the yogurt and 1 cup of water. Gently simmer, stirring often, for about 5 minutes more. (Do not let the mixture come to a full boil).
Remove from heat and whisk in the eggs, nutmeg and salt.
Pour the béchamel evenly over the pasta in the baking dish. Sprinkle with remaining 1 cup of cheese and the breadcrumbs.
Bake until golden, about 45 minutes.
Let rest for at least 10 minutes before serving.