Mostaccioli and beef

Yield: 6 Servings

Measure Ingredient
6 ounces Mostaccioli; uncooked
1 pounds Extra lean ground beef
½ cup Onion; chopped
2 teaspoons Oregano leaves; chopped fresh
¼ teaspoon Salt
¼ teaspoon Ground cinnamon
⅛ teaspoon Ground nutmeg
1 can (8 oz) tomato sauce
1 \N Clove garlic; finely chopped
1 tablespoon Margarine
2 tablespoons All-purpose flour
1 dash Ground nutmeg
1½ cup Low-fat milk
¼ cup 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, ⅛ teaspoon nutmeg, the tomato sauce and garlic.

Heat oven to 350. 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.

Recipe by: Betty Crocker

Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on Apr 30, 1998

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