• Preheat oven to 400˚F (200˚C). Lightly grease a deep 10x14 inch (25x35 1/2 centimeter) baking dish with olive oil.
• Bring a large pot of salted water to a boil.
• Add the penne and cook, stirring often, until barely tender, al dente. Drain (do not rinse) and toss with 1 tablespoon (15 milliliters) olive oil.

To make the beef:

• In a large pan, drizzle the 2 tablespoons (30 milliliters) olive oil over medium heat.
• Add the onion and cook, stirring occasionally, until softened.
• Mix in the garlic and cook until just fragrant, 30 seconds to 1 minute.
• Crumble in the ground beef. Continue to cook, breaking up the beef, until browned. Season with the salt, cumin, cinnamon, and black pepper.
• Stir in the tomato sauce. Cook for a few more minutes until the liquid has mostly evaporated.
• Remove from heat, stir in the parsley, and adjust seasonings to taste.

To make the bechamel sauce:

• In a large pot, melt the butter over medium heat.
• Stir in the flour with a whisk. Cook, while continuously stirring, just until golden.
• Slowly pour in the milk, while continuously whisking to prevent lumps, followed by the chicken broth.
• Whisk in the salt and nutmeg.
• Cook, stirring often to prevent the bottom from burning, until the mixture has thickened.
• Remove from heat.
• Once the mixture stops bubbling, stir in the mozzarella until smooth.
• In a small bowl, beat the egg. While continuously beating, pour in a little of the hot béchamel to temper the egg. Pour the egg mixture back into the pot of béchamel while whisking until smooth.

To layer the Macarona Bechamel:

• Arrange half of the cooked penne in the prepared baking dish. 
• Top with all of the beef mixture.
• Cover the beef with the remaining penne.
• Fully cover with an even layer of the béchamel sauce. 
• Bake the Macarona Bechamel, uncovered, in the preheated oven until golden and bubbly, 40-50 minutes.
• Allow to cool for at least 15 minutes before cutting and serving.