Zippy Mostaccioli

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READY IN: 1hr 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12
    cup sliced celery
  • 12
    cup coarsely chopped onion
  • 1 12
    teaspoons salt
  • 1
    teaspoon paprika
  • 12
    teaspoon chili powder
  • 18
    teaspoon pepper
  • 1 12
    cups water
  • 3
    ounces mostaccioli
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DIRECTIONS

  • In large skillet, brown meat in hot shortening.
  • Add undrained tomatoes, carrots, celery, onion, salt, paprika, chili powder, and pepper.
  • Cover; cook over low heat 30 minutes.
  • Stir in water and uncooked mostaccioli.
  • Bring to boiling.
  • Turn into a 2-qt. casserole.
  • Bake, covered, at 350 till mostaccioli and meat are tender, 40 to 45 minutes, stirring occasionally.
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