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CATEGORY CUISINE TAG YIELD
Meats, Dairy Meats 6 Servings

INGREDIENTS

6 oz Mostaccioli, uncooked
1 lb Extra lean ground beef
1/2 c Onion, chopped
2 t Oregano leaves, chopped
fresh
1/4 t Salt
1/4 t Ground cinnamon
1/8 t Ground nutmeg
1 8 oz tomato sauce
1 Clove garlic, finely chopped
1 T Margarine
2 T All-purpose flour
1 ds Ground nutmeg
1 1/2 c Low-fat milk
1/4 c Romano cheese, grated

INSTRUCTIONS

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
<nlberry@prodigy.net> on  Apr 30, 1998

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