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