Mostaccioli

Ingredients

Sauce

1 clove garlic, minced 1/2 cup chopped onion 2 tablespoons olive oil 1 pound ground beef 1 can (10 3/4 ounce) tomato soup 2 cans (6 ounces each) tomato paste 1/2 cup black coffee 1 tablespoon salt 1/8 teaspoon pepper 1 can (4 ounce) sliced mushrooms, drained 1/4 teaspoon oregano 2 cups uncooked mostaccioli 1 1/2 cups grated Mozzarella cheese 2 tablespoons grated Parmesan cheese 1/4 teaspoon pepper grated Romano cheese

Preparation

Saute garlic and onion in olive oil until lightly browned. Add ground beef, separating into small pieces with a wooden spoon. Gradually stir in tomato soup, tomato paste and coffee; add salt and pepper. Simmer slowly, uncovered, stirring occasionally until thickened, about 30 minutes. Stir in mushrooms and oregano. Simmer 5 to 10 minutes longer, adding 1/2 cup water if too thick.

Cook mostaccioli according to package directions; drain. Return mostaccioli to saucepan and mix in 1/4 cup cooked Sauce. Place half of mostaccioli in a buttered 3 quart baking dish; add a layer of grated Mozzarella and grated Parmesan cheese and season with pepper. Cover with remaining mostaccioli; pour hot Sauce over all. Bake at 350° for 15 to 20 minutes. Serve with grated Romano cheese.

Yield: 4 servings