| 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
A Message from our Provider:
“People ignore God and then blame him for the chaos that results”