Bring water to boil in Dutch oven. Cook pasta according to package directions. Drain and set aside. Preheat oven to 350F.
Saute onion in olive oil over medium-high heat until tender. Stir in garlic; saute 30 seconds. Add turkey; cook until crumbled and no longer pink. Drain grease if necessary.
Reduce heat to low. Add tomato sauce, Lemon Juice, oregano, basil, cinnamon, and chopped kale into turkey mixture. Stir occasionally and cook until kale is tender.
Meanwhile, melt butter in saucepan over low heat. Whisk in flour, whisking constantly for 30 seconds. Add milk, increase heat to medium and whisk until sauce is thickened and bubbly.
Remove milk mixture from heat and stir in nutmeg, Parmesan cheese and black pepper. Add milk based sauce to pasta and put in casserole dish.
Top pasta with meat-sauce mixture and mozzarella cheese and breadcrumbs (optional).
Bake at 350F for 20 minutes or until cheese is bubbly and casserole has reached a minimum internal temperature of 165F.