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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This is a good comforting meal. My kids love it, something different then Italian pasta dishes. Ingredients:
1 lb beef chuck blade roast, cut into 1-inch cubes |
1 tablespoon shortening |
1 (16 ounce) can tomatoes, cut up |
2 carrots, halved lengthwise, then cut crosswise into 1-inch pieces |
1/2 cup sliced celery |
1/2 cup coarsely chopped onion |
1 1/2 teaspoons salt |
1 teaspoon paprika |
1/2 teaspoon chili powder |
1/8 teaspoon pepper |
1 1/2 cups water |
3 ounces mostaccioli |
Directions:
1. In large skillet, brown meat in hot shortening.
2. Add undrained tomatoes, carrots, celery, onion, salt, paprika, chili powder, and pepper.
3. Cover; cook over low heat 30 minutes.
4. Stir in water and uncooked mostaccioli.
5. Bring to boiling.
6. Turn into a 2-qt. casserole.
7. Bake, covered, at 350 till mostaccioli and meat are tender, 40 to 45 minutes, stirring occasionally.
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