Zippy Mostaccioli

• 1 lb beef chuck blade roast, cut into 1-inch cubes
• 1 tablespoon shortening
• 1 (16 ounce) can tomatoes, cut up
• 2 carrots, halved lengthwise, then cut crosswise into 1-inch pieces
• 1/2 cup sliced celery
• 1/2 cup coarsely chopped onion
• 1 1/2 teaspoons salt
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 1/8 teaspoon pepper
• 1 1/2 cups water
• 3 ounces mostaccioli

1. In large skillet, brown meat in hot shortening.
2. Add undrained tomatoes, carrots, celery, onion, salt, paprika, chili powder, and pepper.
3. Cover; cook over low heat 30 minutes.
4. Stir in water and uncooked mostaccioli.
5. Bring to boiling.
6. Turn into a 2-qt. casserole.
7. Bake, covered, at 350 till mostaccioli and meat are tender, 40 to 45 minutes, stirring occasionally.

beef chuck blade roast, shortening, tomatoes, carrots, celery, onion, salt, paprika, chili powder, pepper, water, mostaccioli

Taken from www.food.com/recipe/zippy-mostaccioli-441231 (may not work)