Remove sausage from casing, brown in skillet and drain. Add beef and brown, stirring to keep crumbly. Add onion and green pepper and cook until tender. Add undrained tomatoes, tomato puree, tomato paste, water and vinegar. Season to taste with salt, pepper and oregano. Simmer 1 hour, stirring occasionally. Cook mostaccioli in boiling salted water until just tender. Drain and rinse. Layer mostaccioli, then meat sauce, then mozzarella and Parmesan cheeses in 2 (4-quart) casseroles. Bake at 350F 45 minutes to 1 hour, or until bubbly. From: The Southern California Acro Team (SCAT) (1972) (C) 1992 The Los Angeles Times Posted to MC-Recipe Digest by Nancy Berry
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|Serving Size: 1 Serving (334g)|
|Recipe Makes: 16|
|Calories from Fat: 334 (69%)|
|Amt Per Serving||% DV|
|Total Fat 37.1g||49 %|
|Saturated Fat 14.9g||75 %|
|Monounsaturated Fat 14.4g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 104.8mg||32 %|
|Sodium 700.1mg||24 %|
|Potassium 845.8mg||22 %|
|Total Carbohydrate 12.1g||4 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 9.6g|
|Protein 26.7g||38 %|
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Calories per serving: 487
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