| 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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