Pronto Pastitsio

This is from Avery's Southern Living Kids Cookbook.  Chad and I thought it was so good.  Avery said so-so, probably only because it was from her book.
I actually had the tomato and basil spaghetti sauce on hand, surprisingly, but I'm sure it would work with other flavors too.  I also just used mozzarella and Parmesan for the cheeses.  You can prepare it and refrigerate it ahead of time.

Pronto Pastitsio

6 oz uncooked elbow macaroni
1/2 -1 lb ground lamb or beef
1/2 c. chopped onion
1/4 tsp. salt
2 c. tomato-and-basil pasta sauce
1/4 tsp. cinnamon
1 (10 oz) container Alfredo sauce
1 1/2 c. shredded Italian blend cheese

Preheat oven to 350.  Lightly grease an 11x7-inch pan.  Cook macaroni according to package directions.  Drain and set aside.

Meanwhile, cook ground lamb, onion and salt in a skillet over medium-high heat.  Drain, and stir in pasta sauce and cinnamon. Bring to a boil, reduce the heat and simmer, uncovered, for 5 minutes, stirring occasionally.

Spoon half the macaroni into baking pan; top with meat mixture.  Spoon remaining macaroni over meat mixture.  Spread or pour Alfredo sauce over macaroni, and sprinkle with cheese.

Bake for 30 minutes or until lightly browned and bubbly.  Let stand 5 minutes before serving.

Yield: 6 servings.