First, prepare the ground meat substitute. In a deep pan, heat up 2 tbsp. olive oil. Sauté the ground beet until brown, for 5-6 minutes, adding salt and pepper to taste.
Add the onion and sauté for another 5-6 minutes. Add the garlic, the cinnamon, allspice and sauté for 1-2 minutes. Add the tomato paste to the mixture and stir.
Add the tomatoes and the sugar, stir and lower the heat. Allow the mixture to simmer for 15-20 minutes, stirring every once in a while, and when most of the liquid has evaporated, remove the saucepan from the heat and leave it aside.
Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, add 35 g salt and the MISKO Rigatoni. Stir with a spoon and let the pasta boil for 2 minutes less than indicated on the package.
Strain the pasta and mix the pasta with the ground beef.
Oil a heat resistant dish or pan and spread the Rigatoni and ground beef on the bottom.
Prepare the yogurt sauce. In a bowl beat the yogurt with 2 tbsp. olive oil, the eggs, nutmeg, salt and freshly ground pepper until combined.
Spoon the yogurt sauce on top of the pasta and sprinkle with Kefalotyri cheese and bread crumbs.
Cook in a preheated oven at 180°C for 35-40 minutes.
Allow the food to cool for 20 minutes and then serve.