Categories: Casserole, Ground Beef, Main Dish

Ingredients

• 8 ounces uncooked mostaccioli
• 1-1/2 pounds ground beef
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 1 can (28 ounces) diced tomatoes
• 1 can (8 ounces) tomato sauce
• 1 can (6 ounces) tomato paste
• 1 can (4 ounces) sliced mushrooms
• 1/2 cup water
• 1 to 1-1/4 teaspoons salt
• 1 teaspoon sugar
• 1 teaspoon dried basil
• 1/8 teaspoon pepper
• 1 bay leaf
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• 1/2 cup grated Parmesan cheese

Directions

1. Cook mostaccioli according to package directions; drain and set aside. In a large saucepan, cook beef and onion over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain.
2. Stir in the tomatoes, tomato sauce and paste, mushrooms, water, salt, sugar, basil, pepper and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
3. Discard bay leaf. Stir in mostaccioli. Spoon half into a 13-in. × 9-in. baking dish. Sprinkle with mozzarella cheese; layer with remaining meat mixture. Sprinkle with Parmesan cheese.
4. Cover and bake at 350 ° for 30-35 minutes or until heated through. Let stand for 5 minutes before serving. Yield: 10-12 servings.

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