In a large skillet, sauté the onions in 2 tablespoons of olive oil until translucent.
Add meat and continue to stir until lightly browned.
Add tomatoes, cinnamon, cloves, garlic, salt, and pepper and stir well to combine.
Reduce heat and simmer until liquid has been absorbed (approximately 30 minutes).
Set meat mixture aside and allow to cool uncovered.
Lightly grease a baking or roasting pan approximately 11 X 14 X 3 inches high.
Cook until al dente (just underdone), drain, toss with a couple tablespoons of olive oil, set aside.
Prepare a basic béchamel sauce
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.
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 béchamel over the top and use a spatula to spread evenly.
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.
Remove pan from oven and allow to cool slightly before serving.