MOSTACCIOLI & BEEF

By curly

Ingredients

• 6 ounces uncooked mostaccioli (About 1 1/2 cups)
• 1 pound extra-lean ground beef
• 1/2 cup chopped onion (about 1 medium)
• 2 tsps chopped fresh or 1/2 tsp dried oregano leaves
• 1/4 tsp salt
• 1 can (8 ounces) tomato sauce
• 1 clove garlic, finely chopped
• 1 Tbsp butter
• 2 Tbsp flour
• Dash of nutmeg
• 1-1/2 cups low-fat milk
• 1/4 cup grated Romano cheese

Preparation

Step 1

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, tomato sauce and garlic.

Heat oven to 350 degrees.

Alternate layers of mostaccioli and beef mixture in ungreased 2-quart casserole.

Heat butter 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.