Greek Baked Pasta

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2 tablespoons extra-virgin olive oil

1 1/2 pounds lean ground lamb

1 onion, finely chopped

1 teaspoon dried oregano, crumbled

3/4 teaspoon cinnamon

pinch of ground cloves

Salt and freshly ground pepper

3 cups jarred marinara sauce

1 pound ziti or penne

3 cups fresh ricotta, 1 1/2 pounds

4 large egg yolks

1/2 teaspoon ground nutmeg

3/4 cup freshly grated Parmigiano-Reggiano cheese

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