1 lb. beef chuck blade roast, 1" cubes
1 tbsp. shortening
1 (16 oz.) can tomatoes, cut up
2 carrots, halved lengthwise, then cut crosswise into 1" pieces
1/2 c. sliced celery
1 1/2 tsp. salt
1 1/2 c. coarsely chopped celery
1 tsp. paprika
1/2 tsp. chili powder
1/8 tsp. pepper
1 1/2 c. water
3 oz. mostaccioli (1 c.)

In large skillet brown meat in hot shortening. Add undrained tomatoes, carrots, celery, onion, salt, paprika, chili powder and pepper. Cover; cook over low heat 30 minutes.

Stir in water and uncooked mostaccioli. Bring to boiling. Turn into a 2 quart casserole. Bake, covered, at 350 degrees until mostaccioli and meat are tender, 40-45 minutes, stirring occasionally. Makes 4-6 servings.