Cynthia Brandon PRONTO PASTITSIO (pah-STEET-see-oh)
6 ozs. uncooked elbow macaroni
1 lb. ground chuck
1/2 cup chopped onion
1/4 tsp salt
1 jar Tomato, Basil & Garlic Pasta Sauce (Prego) + a couple TBLs water to rinse out the jar
1/4 tsp cinnamon
1 (10 oz.) container fresh Alfredo sauce (Buitoni)
1 1/2 cups (6 oz.) shredded Italian Five Chese with a touch of Philadelphia (Kraft)
Preheat oven to 350F.
Cook macaroni according to package directions; drain and set aside.
Cook ground chuck, onion, and salt in a big skillet over medium high, stirring until meat crumbles and is no longer pink. Drain well in a colander, and return to skillet. Stir in pasta sauce and cinnamon. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes, stirring occasionally.
Spoon half of macaroni into a lightly greased 11x7-inch baking dish; top with meat mixture. Spoon remaining macaroni over meat mixture. Spread Alfredo sauce over macaroni, and sprinkle with cheese.
Bake at 350F for 30 minutes or until browned and bubbly. Remove dish from the oven. Let stand 5 minutes before serving.
Adapted Recipe Resource: SOUTHERN LIVING KIDS COOKBOOK