Re: Request: We love MOSTACCIOLI

My mother-in-law acquired this recipe when she lived in St. Louis, MO. I get three meals out of this recipe. It freezes well. Especially good on cold days but works well anytime. The chili gives this dish a nice spicy touch.

1 lg pkg mostaccioli noodles
1 med. onion diced
1 16 oz can of diced tomatoes
1 8 oz can tomato sauce
1 1/2 lbs lean ground beef
1 can tomato soup
1 soup can of water
1 lb brick of frozen chili
1 egg
1 clove garlic (or 1/8 t. garlic powder)
1 t. oregano
salt to taste
3/4 c. Italion bread crumbs

Melt chili brick and in a large skillet (I use my electric skillet) combine with garlic, onion, oregano, tomatoes, tomato sauce, soup, and water. Add salt and heat to a slow boil.

Meat Balls: Mix ground beef, egg, and bread crumbs. Add enough hot sauce from skillet to hold meat together (approx. 1/2 c.) Press into balls (any size you like)I make mine about 1 1/2" diameter. Add meatballs to boiling sauce. Cook until meatballs are done, stirring occasionally. (This will take a while depending upon the size of your meatballs.)

Cook Mostaccioli according to package directions and drain. When meatballs are done, add to cooked mostaccioli and enjoy!