Moon Over Mostaccioli
|Olive oil||2 Tablespoon|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Green pepper||1 Medium, finely chopped|
|Garlic||1⁄2 Clove (2.5 gm), minced|
|Chopped stuffed olives||1⁄4 Cup (4 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|San giorgio spaghetti sauce with meat||1 Pound (1 Jar)|
|Mostaccioli pasta||4 Ounce (San Giorgio Rigati Variety, Half Of 8 Ounce Package)|
|Grated cheddar cheese||1⁄2 Cup (8 tbs)|
Heat olive oil and butter in heavy saucepan.
Saute onion, celery, green pepper and garlic for 10 minutes.
Add olives, parsley and sauce; simmer 10 minutes more.
Meanwhile prepare mostaccioli according to package directions.
Toss with sauce in heated bowl.
Sprinkle with Cheddar cheese.