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Source: FamilyTime Community

Mostaccioli and Beef
Baked pasta, and healthy, too, yum
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Serves: 6 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
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6 ounces(about 1.5 cups) mostaccioli, uncooked
1 pound extra lean ground beef
1/2 cup(about 1 medium) chopped onion
2 teaspoons chopped fresh oregano, or 1/2 teaspoon dried
1/4 teaspoon salt
dash cinnamon
dash nutmeg
1 8 ounce can tomato sauce
1 clove garlic, finely chopped
2 1/2 tablespoons margarine
2 tablespoons all-purpose flour
1 1/2 cups lowfat milk
1/4 cup Romano cheese




Cook mostaccioli as directed on package- except omit salt; drain. Cook ground beef and onion in 10-inch nonstick skillet, stirring frequently, until beef is brown; drain. Stir in oregano, salt, cinnamon, nutmeg, tomato sauce and garlic. Heat oven to 350 alternate layers of mastaccioli and beef mixture in ungreased 2 qt. casserole. Heat margarine in 1 qt saucepan over low heat until melted. Stir in flour. Cook over low heat, stirring constantly until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute. Spoon sauce over casserole. Sprinkle with cheese. Bake uncovered about 35 minutes or until cheese is light brown.





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