This is a recipe that I forget about, but it's really fast and simple. And the ingredients are very inexpensive! Always a plus.
Ingredients:
1 1/2 cups uncooked mostaccioli pasta (Any kind of pasta works fine)
1 pound ground beef
1 medium onion, chopped (1/2 cup)
2 t fresh oregano OR 1/2 t dried oregano
1/4 t salt
1/8 t nutmeg
1 can (8 ounces) tomato sauce
1 clove garlic, finely chopped
1 T margarine
2 T all-purpose flour
Dash of ground nutmeg
1 1/2 cups milk
1/4 cup grated Romano cheese (You can use any kind of cheese, and I don't measure it. I just put it on top of the casserole until it looks cheesy and good. I'm sure I use more than 1/4 cup.)
Directions:
Heat oven to 350.
Cook and drain pasta as directed, omit salt.
Cook beef and onion in skillet over medium heat, stirring occasionally until beef is brown; drain.
Stir in oregano, salt, cinnamon, 1/8 t nutmeg, tomato sauce and garlic.
Alternate layers of pasta and beef mixture in ungreased 2-quart casserole.
(If you're making this the day before or anytime ahead, stop here. Continue right before you're ready to bake and eat.)
Topping:
Melt margarine in saucepan over low heat.
Stir in flour and dash of nutmeg.
Cook over low heat, stirring constantly, until smooth and bubbly.
Remove from heat, and stir in milk. Heat to boiling, stirring constantly.
Boil and stir one minute.
Spoon sauce over pasta and beef mixture.
Bake uncovered for about 30 minutes or until bubbly, add cheese on top and cook until melted and yummy. (About 5 more minutes)
1 1/2 cups uncooked mostaccioli pasta (Any kind of pasta works fine)
1 pound ground beef
1 medium onion, chopped (1/2 cup)
2 t fresh oregano OR 1/2 t dried oregano
1/4 t salt
1/8 t nutmeg
1 can (8 ounces) tomato sauce
1 clove garlic, finely chopped
1 T margarine
2 T all-purpose flour
Dash of ground nutmeg
1 1/2 cups milk
1/4 cup grated Romano cheese (You can use any kind of cheese, and I don't measure it. I just put it on top of the casserole until it looks cheesy and good. I'm sure I use more than 1/4 cup.)
Directions:
Heat oven to 350.
Cook and drain pasta as directed, omit salt.
Cook beef and onion in skillet over medium heat, stirring occasionally until beef is brown; drain.
Stir in oregano, salt, cinnamon, 1/8 t nutmeg, tomato sauce and garlic.
Alternate layers of pasta and beef mixture in ungreased 2-quart casserole.
(If you're making this the day before or anytime ahead, stop here. Continue right before you're ready to bake and eat.)
Topping:
Melt margarine in saucepan over low heat.
Stir in flour and dash of nutmeg.
Cook over low heat, stirring constantly, until smooth and bubbly.
Remove from heat, and stir in milk. Heat to boiling, stirring constantly.
Boil and stir one minute.
Spoon sauce over pasta and beef mixture.
Bake uncovered for about 30 minutes or until bubbly, add cheese on top and cook until melted and yummy. (About 5 more minutes)
2 comments:
okay, i have another problem...i can't load my pictures onto our laptop for some reason, so I have to figure out how to do that and THEN I'll have some rockin' recipes to add. Sorry I'm taking so incredibly long!!!
Mm hmmm...
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