Anonymous Fri Oct 07 11:34:59 2005

6 ounces uncooked mostaccioli (about

1-1/2 cups)

1 pound extra-lean ground beef

1/2 cup chopped onion (about

1 medium)

2 teaspoons chopped fresh or

1/2 teaspoon dried oregano leaves

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 (8-ounce) can tomato sauce

1 clove garlic, finely chopped

1 tablespoon margarine

2 tablespoons all-purpose flour

Dash of ground nutmeg

1-1/2 cups low-fat milk

1/4 cup grated 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, 1/8 teaspoon nutmeg, the tomato sauce and garlic.

Heat oven to 350 degrees. Alternate layers of mostaccioli and beef mixture in ungreased 2-quart casserole. Heat margarine 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. 6 servings