Baked Mostaccioli And Beef Recipe

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Here's a classic dish taking on a new twist.

By using a small amount to Italian seasoned tomato sauce and adding just a bit of cinnamon and nutmeg. Then combining it with a French Bechamel and loads of cheese. You come out with a pan of messy, gooey, ridiculously decadent pasta. In every good sense of the word.

Prep time:
Cook time:
Servings: 6


Cost per serving $0.71 view details
  • Beef and Pasta:
  • 6 Oz. Uncooked Mostaccioli (1 ½ Cups)
  • 1 Lb. Extra-Lean Ground Beef (Tip)
  • ½ Cup Onion, Chopped
  • ½ Tsp. Dried Oregano
  • ¼ Tsp. Salt
  • 1/8 Tsp. Ground Cinnamon
  • 1/8 Tsp. Ground Nutmeg
  • 8 Oz Can Italian Seasoned Tomato Sauce
  • 1 Clove Garlic, Minced
  • 2 Cups Italian Blend Shredded Cheese, Divided
  • Bechamel Sauce:
  • 1 Tbsp. Butter
  • 2 Tbsp. All Purpose Flour
  • 1 Dash Nutmeg
  • 1 1/2 Cups Low-Fat Milk


Cook mostaccioli as directed on package -- omitting the salt, drain.
Cook ground beef and onion in a 10-Inch non stick skillet, stirring frequently, until beef is brown; drain fat.
Stir in oregano, salt, cinnamon, 1/8 teaspoon nutmeg, tomato sauce and garlic.
Heat oven to 350°F. Alternate layers of mostaccioli, beef mixture and 1 cup cheese in ungreased 2-Quart casserole.
Bechamel Sauce:
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.
Whisk in milk. Heat to boiling, whisking constantly. Boil and stir until thickened.
Pour milk mixture over mostaccioli and beef mixture. Sprinkle with 1 cup cheese.
Bake uncovered about 35 minutes or until cheese is light brown.
Cook's Tip:
You can easily substitute ground chicken or turkey for the beef.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 157g
Recipe makes 6 servings
Calories 221  
Calories from Fat 139 63%
Total Fat 15.52g 19%
Saturated Fat 9.72g 39%
Trans Fat 0.0g  
Cholesterol 49mg 16%
Sodium 582mg 24%
Potassium 280mg 8%
Total Carbs 9.05g 2%
Dietary Fiber 1.0g 3%
Sugars 6.12g 4%
Protein 11.87g 19%
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  • Denise Sherin
    May 21, 2014
    This looks so good can't wait to try it! thanks for sharing
    • judee
      May 17, 2014
      very interesting seasoning. Cinnamon is really different..
      • Bob Vincent
        May 17, 2014
        Hi Robyn:
        This sounds tasty. Very reminiscent of a Greek Pastitsio. I like the addition of cinnamon and nutmeg for flavor profiles to the Greek classic. The use of oregano and bechamel sauce makes for a nice dish. Thanks for sharing! I have added to my Try Soon Folder.
        Best Regards,

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