Title: Mostaccioli and Beef
Categories: Meats
Yield: 6 Servings

6 oz Mostaccioli; uncooked
1 lb Extra lean ground beef
1/2 c Onion; chopped
2 ts Oregano leaves; chopped
-fresh
1/4 ts Salt
1/4 ts Ground cinnamon
1/8 ts Ground nutmeg
1 cn (8 oz) tomato sauce
1 Clove garlic; finely chopped
1 tb Margarine
2 tb All-purpose flour
1 ds Ground nutmeg
1 1/2 c Low-fat milk
1/4 c 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 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 on Apr 30,
1998