RecipesFromScratch.com -All Things Pasta! Mostaccioli Recipes

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Mostaccioli and Beef

6 ounces of Mostaccioli, uncooked
1 pound of Extra lean ground beef
1/2 cup of Onion, chopped
2 teaspoons of Oregano leaves, chopped
1/4 teaspoon of salt
1/4 teaspoon of ground cinnamon
1/8 teaspoon of ground nutmeg
one 8 ounce can of tomato sauce
1 Clove garlic, finely chopped
1 tablespoon of margarine
2 tablespoons of all-purpose flour
1 dash Ground nutmeg
1 1/2 cups of low-fat milk
1/4 cup of Romano cheese, grated

Cook mostaccioli as directed on package--except omit salt; drain. Cook ground beef and onion in 10-inch skillet, stirring frequently, until beef is brown; drain. Stir in oregano, salt, cinnamon, 1/8 teaspoon nutmeg, the tomato sauce and garlic. Heat oven to 350ºF. Alternate layers of mostaccioli and beef mixture in ungreased 2-quart casserole. Heat margarine in 1-quart saucepan over low heat until melted. Stir in flour and dash of nutmeg. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Spoon sauce over mostaccioli and beef mixture. Sprinkle with cheese. Bake uncovered about 35 minutes or until cheese is light brown. Serving size 6

Recipe by: Betty Crocker Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 30, 1998

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