Cheese Mostaccioli Food

MOSTACCIOLI

Steps:

• Cook pasta according to package directions; drain. Crumble sausage into a Dutch oven. Cook over medium heat until no longer pink; drain. Stir in spaghetti sauce and pasta. In a large bowl, combine the egg, ricotta cheese and mozzarella cheese. , Spoon half of the pasta mixture into a greased shallow 3-qt. baking dish; layer with cheese mixture and remaining pasta mixture. , Cover and bake at 375° for 40 minutes or until a thermometer reads 160°. Uncover; top with Romano cheese. Bake 5 minutes longer or until heated through.

CHEESY MOSTACCIOLI

Steps:

• Prepare the pasta according to the package directions; rinse and drain.
• In a non-stick skillet, cook and stir the beef over medium-high heat until meat is browned; drain.
• Add in spaghetti sauce, soup, pepper, and Italian seasoning; stir to combine.
• In a large bowl, mix together the pasta, sauce, and 2 cups cheese.
• Transfer mixture to a greased 4-quart baking dish.
• Sprinkle remaining 1 cup cheese over the top.
• Bake at 350° for 40 minutes or until heated through.
• Note: OAMC instructions--To freeze: Complete recipe through step 6. Seal with foil or place in a zip top bag. Freeze.
• To serve: Thaw in fridge overnight. Bake as directed.

EASY MOSTACCIOLI

Steps:

• Preheat oven to 350°. Cook mostaccioli according to package directions. Meanwhile, in a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce, soup, Italian seasoning and pepper., Drain mostaccioli. Add mostaccioli and 1-1/2 cups cheese to beef mixture. Transfer to two greased 11x7-in. baking dishes. Sprinkle with remaining cheese. , Cover and bake 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted. Freeze option:Cover and freeze unbaked casseroles up to 3 months. To use, thaw in refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, covered, 50-60 minutes or until a thermometer reads 165°.

BAKED MOSTACCIOLI

Steps:

• 1. To make the sauce: Heat 2 tablespoons of the vegetable oil in a large skillet over medium-high heat. Add the beef, garlic, salt to taste, and the pepper and cook, breaking up the meat with a wooden spoon, until the beef is browned. Set aside.
• 2. Heat the rest of the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring a bit, until soft. Stir in all of the tomato products. Fill the tomato puree can with hot water, and stir in the beef and chicken base to dissolve. Add the mixture to the saucepan along with the Parmesan, steak seasoning, garlic salt, basil, and parsley, and bring to a simmer.
• 3. Add the beef to the sauce, reduce the heat to low, and simmer, uncovered, for 1 hour, stirring occasionally. Taste and add salt, if necessary.
• 4. To make the baked pasta: Preheat the oven to 350 degrees F. Lightly oil a 10-inch deep-dish pie plate.
• 5. Toss the cooked pasta with 2 cups of the meat sauce and 11/2 cups each of the mozzarella and Cheddar cheeses. Mound the mixture in the pie dish and top with the rest of the meat sauce and the mozzarella and Cheddar. Place the pie dish on a baking sheet, and bake until bubbling and golden brown, 25 to 30 minutes. Top with the Parmesan cheese and serve hot.

CLASSIC BAKED MOSTACCIOLI

Steps:

• Brown meat in large skillet; drain.
• Stir in mostaccioli, pasta sauce and 1/2 cup of the Romano cheese. Spoon into 13x9-inch baking dish. Top with mozzarella cheese and remaining 1/4 cup Romano cheese.
• Bake at 375°F for 20 minutes.

MOSTACCIOLI

Steps:

• Cook pasta according to package directions, drain.
• Crumble sausage into Dutch oven.
• Cook over medium heat until no longer pink; drain.
• Stir in the spaghetti sauce and pasta.
• In a bowl, combine the egg, riccota cheese and mozzarella cheese.
• Spoon half of the pasta mixture into a greased shallow 3-qt. baking dish; layer with the cheese mixture and remaining pasta mixture.
• Cover and bake at 375 degrees for 40 minutes.
• Uncover; top with Romano cheese.
• Bake 5 minutes longer or until heated through.

MOSTACCIOLI

Steps:

• Heat the canola oil in a large pot over medium heat. Stir in the onion and red pepper, and cook until the onion has softened and turned translucent, about 5 minutes. Add the pork sausage, cook and stir until the sausage is crumbly and browned, about 10 minutes. Drain off and discard any excess fat, then stir in the crushed tomatoes, garlic powder, Italian seasoning, sugar, salt, and pepper. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and simmer 20 to 30 minutes until the sauce has reached your desired consistency.
• Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the penne pasta, and cook until al dente, 8 to 10 minutes. Drain the penne, then toss with the red sauce and Italian cheese blend. Stir until the cheese has melted. Season to taste with salt and pepper before serving.

"MAMA MIA" TRIPLE CHEESE MOSTACCIOLI BAKE

Steps:

• Cook Pasta "al dente" style. While Pasta is cooking, preheat oven to 350 degrees.
• Melt Butter in a large saucepan under medium heat. Stir in Flour, Salt and Pepper. Gradually add Milk; cook and stir until it thickens and slowly bubbles.
• Remove from heat; stir in 1 cup each Cheddar and Parmesan Cheese, blend until mixed well. Stir in Pasta.
• Spoon 1/2 Pasta and sauce into greased 13" x 9" baking dish. Layer with Swiss Cheese, then remaining Pasta mixture.
• Cover and bake 25-30 minutes or until hot and bubbly.
• Uncover and sprinkle remaining Cheddar Cheese over the top. Serve after Cheese melts, about 5-10 minutes.

CHEESY MOSTACCIOLI WITH BEEF AND PARMESAN

Steps:

• Heat oven to 375°F.
• Brown meat in large skillet; drain. Add pasta, spaghetti sauce and 1/4 cup Parmesan; mix well.
• Spoon into 13x9-inch baking dish. Top with mozzarella and remaining Parmesan.
• Bake 15 to 20 min. or until heated through.

CHEESE MOSTACCIOLI

Steps:

• Preheat oven to 400 degrees.
• In a LARGE bowl combine the 1st 6 ingredients and 2 cups of the mozzarella, saving 1 cup for the top of the dish.
• Place mixture in casserole and add remaining 1 cup cheese to top.
• Bake 25 minutes.