Serves: 6
Total Calories: 700

1 cup onion chopped
1 tablespoon vegetable oil
2 1/2 tablespoons parsley dried flakes, crushed*
1 teaspoon garlic minced
1 (28-ounce) can tomato undrained
2 teaspoons oregano dried leaves, crushed*
1 teaspoon sugar
1/2 teaspoon basil leaves dried, crushed*
1 cup petite peas thawed
1 (8-ounce) package mostaccioli (about 2 1/4 cups)
3/4 pound ground beef
1/4 teaspoon salt
1 cup ricotta cheese
1/4 cup Parmesan cheese grated
4 ounces mozzarella cheese shredded (about 1 cup)

Preheat oven to 350°. Grease a 2-quart oblong baking dish.

In a 10-inch skillet over medium-high heat, saute onion in oil until almost tender. Add parsley and garlic. Cook for 3 minutes.

Meanwhile, place tomatoes with juice in a blender container. Cover and blend until tomatoes are chopped. Add to sauteed vegetables along with oregano, sugar and basil. Cook and stir for 12 minutes.

Stir in peas. Cook 3 to 5 minutes longer or until mixture is reduced and thickened.

Meanwhile, cook pasta according to package directions drain and set aside.

Meanwhile, in a second skillet over medium-high heat, brown ground beef until no longer pink. Drain off fat. Sprinkle with salt.

In a large bowl, stir together pasta, meat and one-half of the sauce. In a medium bowl, mix ricotta and Parmesan cheese.

To assemble, place half of the pasta mixture in baking dish. Spread with ricotta mixture. Add remaining pasta mixture and top with remaining sauce.

Bake for 20 to 25 minutes or until very bubbly.

Sprinkle top with mozzarella cheese. Bake 3 to 5 minutes longer or until mozzarella melts.

*If using fresh, use three times the amount of dried herb or to taste. Fresh herbs should be chopped or minced.

Nutritional Facts:

Serves: 6
Total Calories: 700
Calories from Fat: 100

More Recipes from the Current Calendars Cookbook:
Baked Mostaccioli
Beef Ragout
Fancy Deviled Eggs
Fillets With Lemon Tarragon Sauce
Herb Butter
Herb Chart
Herbed Green Beans
Savory Bean Medley
Shrimp Chowder
Turkey Encor