In a large pan, heat half the olive oil over medium-high heat. Add the lamb mince and break it apart with the back of a spoon. Cook the meat until evenly browned. When browned, remove the lamb from the pan and set aside.

Heat the remaining oil and add the onion. Cook for 3-4 minutes until the onions begin to soften. Add the garlic, cinnamon stick, oregano, and bay leaf, salt & pepper to taste. Cook for another minute.

Stir in the tomato paste, chopped tomatoes, lamb stock, and spinach. Bring to a boil, then reduce to a simmer. Cook gently for 15-20 minutes until the sauce begins to thicken. Stir in the macaroni.

Preheat the oven to 220C or 200C Fan or 425F or Gas 7

In a separate small pan, gently melt the butter, then stir in the flour. Cook for 1-2 minutes, stirring constantly. Slowly add the milk, stirring constantly. Once the milk has combined with the roux, add a little more. Continue stirring until the milk is fully incorporated and the sauce is smooth and creamy. Season with salt and the grated nutmeg.

Empty the lamb and macaroni mixture into a large oven-proof casserole dish. Top evenly with the creamy bechamel mixture and spread the parmesan cheese over the top.