Preheat the oven to 220C. Fry the turkey and onion in a non-stick frying pan without fat, stirring until lightly browned.

Stir in the tomato puree, red wine or stock and cinnamon. Season with salt and pepper, then cover with a tight-fitting lid and simmer for 5 minutes.

Cook the macaroni in boiling salted water until just tender, then drain. Layer with the meat mixture in a wide ovenproof dish.

Place the milk, margarine and flour in a saucepan and whisk over a moderate heat until thickened and smooth. Add the nutmeg, and salt and pepper to taste.

Pour the sauce evenly over the pasta and meat. Arrange the tomato slices on top and sprinkle lines of breadcrumbs over the surface.

Bake for 30-35 minutes, or until golden brown and bubbling. Serve hot with a green salad.