* Exported from MasterCook *
Baked Mostaccioli
Recipe By :Herb-A-Month Calendar
Serving Size : 6 Preparation Time :0:00
Categories : Entrée
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup onion chopped
1 tablespoon vegetable oil
2 1/2 tablespoon parsley dried flakes -- crushed*
1 teaspoon garlic minced
1 28-ounce can whole tomatoes undrained
2 teaspoon oregano dried leaves -- crushed*
1 teaspoon sugar
1/2 teaspoon basil leaves dried -- crushed*
1 cup frozen tiny peas thawed
1 8-ounce package mostaccioli (about 2 1/4 cups)
3/4 pound ground beef
1/4 teaspoon salt
1 cup ricotta cheese
1/4 cup parmesan cheese grated
4 ounce mozzarella cheese shredded (about 1 cup)
Preheat oven to 350°. Grease a 2-quart oblong baking dish.
In a 10-inch skillet over medium-high heat, saute onion in oil until
almost tender. Add parsley and garlic. Cook for 3 minutes.
Meanwhile, place tomatoes with juice in a blender container. Cover and
blend until tomatoes are chopped. Add to sauteed vegetables along with
oregano, sugar and basil. Cook and stir for 12 minutes.
Stir in peas. Cook 3 to 5 minutes longer or until mixture is reduced
and thickened.
Meanwhile, cook pasta according to package directions; drain and set
aside.
Meanwhile, in a second skillet over medium-high heat, brown ground
beef until no longer pink. Drain off fat. Sprinkle with salt.
In a large bowl, stir together pasta, meat and one-half of the sauce.
In a medium bowl, mix ricotta and Parmesan cheese.
To assemble, place half of the pasta mixture in baking dish. Spread
with ricotta mixture. Add remaining pasta mixture and top with
remaining sauce.
Bake for 20 to 25 minutes or until very bubbly.
Sprinkle top with mozzarella cheese. Bake 3 to 5 minutes longer or
until mozzarella melts.
*If using fresh, use three times the amount of dried herb or to taste.
Fresh herbs should be chopped or minced.
Source:
"Cookn' 95 CD Collection"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 270 Calories; 23g Fat (76.1%
calories from fat); 14g Protein; 2g Carbohydrate; 0g Dietary Fiber;
69mg Cholesterol; 162mg Sodium. Exchanges: 2 Lean Meat; 3 1/2 Fat; 0
Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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