Creamy Beef Mostaccioli

Looking for a creamy beef, vegetable and pasta dish? Then check out this great dinner recipe.

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Servings 4

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ingredients 15
Prep Time 30 min
Total Time 0 min

Ingredients

5: oz. (1 1/2 cups) uncooked mostaccioli or penne (tube-shaped pasta)

3/4: cup low-fat plain yogurt

1: tablespoon cornstarch

1: tablespoon olive oil

3/4: lb. boneless beef round steak, cut into very thin strips

1: onion, cut into thin wedges

2: tablespoons all-purpose flour

1/2: cup beef broth

2: medium tomatoes, cut into bite-sized pieces

1: green bell pepper, cut into 1-inch squares

1: cup quartered fresh mushrooms

1: teaspoon dried basil leaves

1/2: teaspoon dried thyme leaves

1/2: teaspoon salt

1/2: teaspoon brown sugar

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Directions

1 Cook mostaccioli to desired doneness as directed on package. Drain; cover to keep warm.
2 Meanwhile, in medium bowl, combine yogurt and cornstarch; mix well. Set aside.
3 Heat oil in large skillet or Dutch oven over medium-high heat until hot. Add beef and onion; cook and stir until beef is browned. Add flour; stir until well blended. Add all remaining ingredients except mostaccioli and yogurt mixture. Cover; cook over medium heat for 5 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.
4 Remove skillet from heat. Gradually stir 2 cups beef mixture into yogurt mixture, stirring constantly. Return beef and yogurt mixture to skillet; cook and stir over medium heat until bubbly. Add cooked mostaccioli to beef mixture; toss to combine.