EASY BAKED MOSTACCIOLI
Steps:
- Preheat oven to 375°F. Grease a 9x13 pan.
- Cook pasta according to package directions in salted water until al dente. Do not overcook.
- Meanwhile, in a large saucepan brown ground beef, onion, and garlic until no pink remains. Drain any fat.
- Stir in marinara sauce, diced tomatoes, water, Italian seasoning, and sugar. Simmer 5 minutes. Stir in heavy cream and simmer an additional 5 minutes or until thickened.
- Spread 1 cup of sauce in the bottom of the prepared pan. Add half of the cooked pasta and top with half of the remaining sauce.
- Add remaining pasta, top with remaining sauce and cheeses.
- Bake 25-30 minutes or until hot and the cheese is lightly browned.
Nutrition Facts : Calories 523 kcal, Carbohydrate 44 g, Protein 26 g, Fat 28 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 104 mg, Sodium 870 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
CHEDDAR CHICKEN MOSTACCIOLI
While growing up, I enjoyed cooking for the whole family. So it's no surprise that I'm now a dietitian. This casserole was popular in a cafeteria where I once worked. -Mrs. Troy Hawk, Sheridan, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, saute onion and celery in butter until tender. Stir in the soups, milk, mushrooms, pimientos, olives, Worcestershire sauce and seasonings. Add the chicken, mostaccioli, 3/4 cup cheddar cheese and the Swiss cheese; toss to mix. , Pour into a greased 13x9-in. baking dish. Cover and bake at 350° for 40 minutes. Uncover; sprinkle with remaining cheddar cheese and bake 15-20 minutes longer or until bubbly and cheese is melted. Freeze option: Cool unbaked casserole; cover and freeze. Freeze reserved cheese in separate freezer container. To use, partially thaw casserole and reserved cheese in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 473 calories, Fat 22g fat (10g saturated fat), Cholesterol 103mg cholesterol, Sodium 1225mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 3g fiber), Protein 34g protein.
CHEESY MOSTACCIOLI
This recipe is from an old Pampered Chef cookbook. Simple and something my kids will eat. Freezes well. See note for OAMC instructions.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 7
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.
MOSTACCIOLI
Even though we're not Italian, this rich, cheesy pasta dish is a "family tradition" for holidays and special occasions. I was delighted the first time I tried this mostaccioli recipe-it has all the flavor of lasagna without the work of layering the ingredients. Try it...I'm sure it'll become one of your family's favorites, too! -Nancy Mundhenke, Kinsley, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 12 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 386 calories, Fat 18g fat (9g saturated fat), Cholesterol 74mg cholesterol, Sodium 747mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 2g fiber), Protein 22g protein.
THE BEST BAKED MOSTACCIOLI
The best baked mostaccioli has everything you love about lasagna - a savory meat sauce, creamy ricotta and melty mozzarella bubbling at the edges. But instead of flat lasagna noodles, the pasta is mostaccioli, a type of penne with a smooth exterior. The short, tubular shape encourages plenty of sauce and cheese to get trapped inside so every bite is satisfying. We upped the ante with a combination of ground beef and sweet Italian sausage, providing the classic meatiness in the tomato sauce. While mostaccioli originates from the Campania region in southern Italy, this specific dish has ties to Chicago and St. Louis as a hearty casserole to serve at large family gatherings.
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat the 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion, a good pinch of salt and several grinds of black pepper. Cook, stirring occasionally, until the onion is tender and translucent, about 5 minutes. Add the ground beef and sausage; cook, breaking up the meat with a wooden spoon, until crumbled, golden brown and no longer pink, about 8 minutes. Add the garlic, tomato paste, 1/2 teaspoon oregano, crushed red pepper flakes (if using), 1 teaspoon salt and several grinds of black pepper; cook, stirring, until the garlic is tender and the tomato paste is thoroughly combined, 1 to 2 minutes. Add the crushed tomatoes, parsley sprigs and 1/4 cup water and stir to combine. Bring to a simmer, then cover partially with a lid and reduce the heat to medium low. Cook, stirring occasionally, until the sauce has thickened slightly and the flavors have melded, about 15 minutes. Taste and adjust the seasoning with salt and black pepper.
- Meanwhile, bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to the package directions, stirring occasionally, until al dente. Drain well.
- Meanwhile, stir together the ricotta, 1/4 cup of the Pecorino Romano, the egg, remaining 1/4 teaspoon oregano, pinch of salt and a couple grinds of black pepper in a medium bowl until smooth and combined; set aside.
- Preheat the oven to 350 degrees F and lightly grease the bottom and sides of a 9-by-13-inch baking dish with olive oil. Once the meat sauce is finished cooking, remove the parsley sprigs and discard. Stir in the al dente mostaccioli until well coated.
- Transfer half of the pasta and sauce to the prepared baking dish, then spread the ricotta mixture on top in an even layer with a rubber spatula or small offset spatula. Top with the remaining pasta and sauce, followed by the mozzarella, then the remaining 3 tablespoons Pecorino Romano.
- Cover the baking dish with foil and bake until heated through, about 20 minutes. Remove the foil and bake until the cheese is completely melted and the sauce is bubbling at the edges, 10 to 15 minutes more. Sprinkle with chopped parsley. Let rest for about 5 minutes before serving.
BAKED MOSTACCIOLI
A delicious one-dish meal with baked pasta, tomato sauce, cheese and sausage. Great for potlucks and as a freezer meal!
Provided by Jessica Formicola
Categories Main Course Main Dish
Time 50m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F and coat a large casserole dish with cooking spray.
- Cook the pasta al dente according to package instructions, drain and set aside. If you are making the pasta ahead of time, toss with 2 teaspoons olive oil to prevent sticking and drying out.
- In a large mixing bowl, stir together the ricotta cheese, egg, garlic powder, onion powder, salt, pepper and parmesan cheese.
- To the ricotta mixture, add the cooked pasta, sausage and 1 cup of the mozzarella cheese. When combined, pour into prepared casserole dish.
- Top with remaining 1 cup mozzarella cheese.
- Bake, uncovered, for 25-30 minutes or until top cheese is melted and bubbly.
- Remove and serve hot or wait until fully cooled before covering and refrigerating or freezing.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Nutrition Facts : Calories 472 kcal, Carbohydrate 22 g, Protein 26 g, Fat 31 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 109 mg, Sodium 1101 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CHEESY CHICKEN AND MOSTACCIOLI
Make and share this Cheesy Chicken and Mostaccioli recipe from Food.com.
Provided by jswinks
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In large saucepan bring about 3 quarts water to boil. Add pasta. Return to boiling, cook for 9 minutes. Add frozen mixed vegetables. REturn to boiling, cook for 5-7 minutes more til pasta is tender but slightly firm and vegetables are crisp tender. Drain, rinse with cold water and drain again.
- For sauce, in a large saucepan cook onion in margarine or butter till tender. Stir in flour and bouillon granules. Add milk all at once. Cook and stir till thickened and bubbly. Add cheese, stirring till melted. Stir in cilantro or parsley. Remove from heat.
- Add pasta and chicken or tuna to the sauce, toss to coat. Spoon mixture into a 2 qt baking dish. Cover with foil.
- Bake in a 375 oven for 20 minutes. Remove foil. Arrange tomato slice halves on top of pasta mixture. Bake uncovered for 5-10 minutes more until heated through. Let stand 10 minutes before serving.
Nutrition Facts : Calories 425.2, Fat 18.6, SaturatedFat 8.8, Cholesterol 63, Sodium 684.9, Carbohydrate 39.8, Fiber 4.5, Sugar 2, Protein 25.4
BAKED MOSTACCIOLI
Do it like Donatelli's, and don't skimp on the cheese.
Provided by Food Network
Categories main-dish
Yield Makes 3 quarts sauce and 4 servings
Number Of Ingredients 22
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.
CHEESE MOSTACCIOLI
This is an easy week night dinner, which can also be OAMC - just freeze the dish before the baking step and let it thaw to room temp before baking. Enjoy!
Provided by ToiCara
Categories Meat
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 651.4, Fat 28.9, SaturatedFat 13.1, Cholesterol 100, Sodium 1154.9, Carbohydrate 59.5, Fiber 2.7, Sugar 11.7, Protein 36.4
CHEESY MOSTACCIOLI WITH BEEF AND PARMESAN
Top ground beef and cheesy mostaccioli with spaghetti sauce in this easy weeknight pasta bake. Cheesy Mostaccioli with Beef and Parmesan takes just 20 minutes to prepare.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 5
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.
Nutrition Facts : Calories 540, Fat 21 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 75 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 36 g
CREAMY CHICKEN MOSTACCIOLI PASTA
This is an easy, kid-friendly mostaccioli pasta dish with lots of add-in possibilities. Garnish each serving with fresh basil and grated Parmesan or Pecorino Romano cheese.
Provided by LIVING4HIM
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and reserve 1/2 cup pasta water.
- Meanwhile, trim chicken of fat and slice across the grain into thin strips. Toss the chicken strips with pesto in a bowl, using your hands to make sure chicken is well covered.
- Heat oil in a large skillet over medium heat. Add chicken and cook and stir until no longer pink, 5 to 7 minutes.
- Stir Alfredo sauce, mushrooms, salt, and pepper into the chicken. Pour reserved pasta water into the Alfredo jar; shake to rinse, then pour into the skillet. Heat just to a boil, then turn off the heat and stir in pasta.
Nutrition Facts : Calories 523.7 calories, Carbohydrate 45.8 g, Cholesterol 59 mg, Fat 29.1 g, Fiber 2.6 g, Protein 22.2 g, SaturatedFat 10.1 g, Sodium 888 mg, Sugar 4.7 g
CREAMY LEMON CHICKEN MOSTACCIOLI
Mostaccioli pasta is served with a creamy, white wine-based sauce and zesty lemon chicken in this easy, comforting dish.
Provided by Dina
Categories Main Dish Recipes Casserole Recipes Chicken
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Place flour and seasoned salt into a zip-top bag; seal and shake to mix. Cut chicken into bite-sized pieces and add to flour mixture. Seal tightly and shake to coat.
- Heat a large saute pan over medium-high heat. Add garlic herb butter and swirl to coat. Add chicken; reduce heat to medium and cook, stirring occasionally, until chicken is slightly browned, about 2 minutes.
- At the same time, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
- Meanwhile, stir capers and chicken base into chicken. Cook, stirring often, until flavors have blended, about 2 minutes. Add wine, cream, and lemon juice. Reduce heat to low and cook, stirring occasionally, until thoroughly heated and chicken is no longer pink in the centers, 3 to 4 minutes.
- Drain pasta and stir into chicken mixture.
Nutrition Facts : Calories 544.1 calories, Carbohydrate 51.6 g, Cholesterol 105.6 mg, Fat 20.9 g, Fiber 3.5 g, Protein 33 g, SaturatedFat 9.6 g, Sodium 924 mg, Sugar 2.5 g
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