Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350ºF.

Cook pasta al dente according to package instructions. Drain and toss with 3 tablespoons melted butter and 1 cup parmesan cheese. Spread pasta mixture into a buttered 9 x 13” baking dish.

In a large skillet over medium heat, cook beef for 8-10 minutes or until meat is no longer pink, breaking it apart as it cooks. Drain. Stir in pasta sauce, garlic, ½ teaspoon salt, cinnamon. Cook for another 8-10 minutes stirring occasionally as it thickens. Spoon meat sauce over pasta.

In a large saucepan over medium heat, melt 1 stick of butter. Whisk in flour, ½ teaspoon salt and pepper cooking for 1-2 minutes. Gradually add in milk. Bring to a low boil, then reduce to low heat whisking 2-3 minutes or until thickened. Let cool for 10 minutes and mix in ½ cup parmesan and eggs. Spread on top of meat sauce. Bake for 20 minutes.

While dish is baking, unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Lay one sheet of phyllo on work surface. Lightly brush with melted butter and sprinkle a little parmesan. Using both hands, scrunch phyllo sheet into a loose ball about 3” in diameter. Repeat with remaining sheets of phyllo.

Remove baking dish from oven. Place the phyllo balls evenly across the top of sauce in 4 rows of 5. Brush phyllo with any remaining butter. Continue baking for 25-30 minutes or until phyllo is golden brown.