| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Pasta | 8 | Servings | |
INGREDIENTS
| 1 | lb | Ground beef |
| 1 | c | Onion, chopped |
| 1 | Tomatoes, broken up 16 oz | |
| 2 | Tomato sauce, 8 oz ea | |
| 1 | c | Chives, coarsely chopped |
| 1/4 | c | Frigo Parmesan cheese wedge |
| grated | ||
| 1 | t | Seasoned salt |
| 1/2 | t | Oregano leaves |
| 1/4 | t | Red peppers, crushed |
| 1 | Creamette Mostaccioli, 1 lb | |
| 2 | T | Butter or margarine, soften |
| 1 | c | Fringo Mozzarella cheese |
INSTRUCTIONS
In large skilled cook ground beef and onion; drain excess fat. Add tomatoes, tomato sauce, olives, Parmesan cheese, seasoned salt, oregano and crushed pepper. Simmer 15 minutes. Prepare Creamette Mostaccioli according to package directions. Drain. Toss with soften butter. Arrange in a 3 quart shallow baking dish; pour on meat sauce; top with Mozzarella. Place under broiler 2 to 3 minutes until cheese melts. 8-10 servings. Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 30, 1998
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