| 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 | 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 |
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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