3 cups uncooked spiral pasta
1 pound ground beef
1/2 cup diced onion
1 cup evaporated milk
1/2 cup milk
1 envelope onion soup mix
1 cup shredded mozzarella cheese
1/4 cup chopped canned pimiento, drained
Optional: Chopped fresh parsley and green onions

Cook pasta according to directions. Drain. In large skillet, cook ground beef and chopped onion over medium heat. Break up beef into crumbles until meat is no longer pink and onions are tender, 7 to 10 minutes. Drain and return mixture to pan. Stir in evaporated milk, whole milk and soup mix.

Bring to a boil over medium heat. Reduce heat and simmer uncovered until mixture thickens, 10 to 12 minutes. Remove from heat and stir in cheeses, reserved pasta and chopped pimiento. If desired, serve with fresh chopped parsley and green onions. Makes 6 servings.