Prepare Creamette Mostaccioli as package directs; drain. In large skillet, heat oil; add green pepper, onion, eggplant and garlic. Cook and stir until tendercrisp. Add lamb; cook until tender. Stir in tomatoes and nutmeg; heat through. Toss meat mixture with hot cooked mostaccioli and Parmesan cheese. Serve immediately. Refrigerate leftovers. FROM "CREAMETTE GOOD HEALTH COOKBOOK", CREAMETTE COMPANY, 428 N. 1ST ST, MINNEAPOLIS, MN From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.