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Mostaccioli and Beef




Source of Recipe


Lynne's Country Kitchen


List of Ingredients




6-ounces uncooked mostaccioli, about 1-1/2 cups
1 pound extra-lean ground beef
1/2 cup onion, chopped
2 teaspoons chopped fresh OR 1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 (8-ounce) can tomato sauce
1 clove garlic, finely chopped
1 tablespoon margarine
2 tablespoons all-purpose flour
Dash of ground nutmeg
1-1/2 cups low-fat milk
1/4 cup grated Romano cheese



Recipe



Cook mostaccioli as directed on package, except omit salt; drain.

Cook ground beef and onion in a 10-inch nonstick skillet, stirring frequently, until beef is brown; drain. Stir in oregano, salt, cinnamon, 1/8 teaspoon nutmet, the tomato sauce and garlic.

Heat the oven to 350 degrees. Alternate layers of mostaccioli and beef mixture in an 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 a light brown.

Makes 6 servings