By NANCY ZAMBELL
For The Vista
Our new Exit Realty office is open on Peavine Road (the White House)–so please stop by for a cup of coffee and some muffins!
I’m still on my quest for the perfect blueberry muffin, so if you have a great recipe, please send it to me at: [email protected]
In the meantime, when the weather turned chilly last week, I had another craving for pasta.
I found this recipe on the Taste of Home website, added a couple of items, and it turned out great. I hope you enjoy it!
8 oz uncooked mostaccioli (I used ziti noodles) 1-1/2 lbs ground beef
1⁄2 c chopped onion
1⁄2 c chopped green peppers
1 garlic clove, minced
1 can (28 oz) diced tomatoes
1 can (8 ounces) tomato sauce 1 can (6 oz) tomato paste
1 can (4 oz) sliced mushrooms
1⁄2 c water
1 – 1-1/4 tsp salt
1 tsp sugar
1 tsp dried basil
1/8 tsp pepper
1 bay leaf 2 c shredded part-skim mozzarella cheese
1/2 c grated Parmesan cheese
1 c shredded cheddar cheese
Preheat oven to 350 °. Cook mostaccioli according to package directions; drain and set aside.
Meanwhile, in a large saucepan, cook beef, onion, and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute. Drain.
Stir in tomatoes, tomato sauce and paste, mushrooms, water, salt, sugar, basil, pepper and bay leaf. Bring to a boil.
Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.
Discard bay leaf. Stir in mostaccioli. Spoon half into a 13×9-in. baking dish. Sprinkle with mozzarella cheese; layer with remaining meat mixture.
Sprinkle with cheddar and Parmesan cheese.
Cover and bake 30-35 minutes or until heated through.
Let stand 5 minutes before serving. Yield: 10-12 servings.