ITALIAN MOSTACCIOLI BAKE
I created this recipe when I had a group to feed and only a few ingredients on hand.- Andrea Warneke, St. Paul, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and salsa. Drain pasta; stir into meat mixture., Transfer to a greased 13x9-in. baking dish (dish will be full). Cover and bake at 350° for 40 minutes. Uncover; sprinkle with cheese. Bake 8-12 minutes longer or until heated through and cheese is melted.
Nutrition Facts : Calories 553 calories, Fat 21g fat (10g saturated fat), Cholesterol 81mg cholesterol, Sodium 1064mg sodium, Carbohydrate 54g carbohydrate (11g sugars, Fiber 6g fiber), Protein 31g protein.
EASY BAKED MOSTACCIOLI
Simple hardy mostaccioli pasta dish that can be baked in a throw-away aluminum pan for easy clean up.
Provided by Alyssa Buschman
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook mostaccioli in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain.
- Meanwhile, heat a nonstick pan over medium-high heat. Cook and stir ground beef until browned and crumbly, 5 to 10 minutes. Remove from the heat. Drain and discard grease. Add spaghetti sauce to the pan and mix with the beef.
- Transfer beef mixture to the prepared baking dish. Spread evenly over the bottom and layer cooked pasta over top. Sprinkle with mozzarella and Parmesan cheeses. Cover with foil.
- Bake in the preheated oven for 40 minutes. Remove foil and continue to bake until cheese is melted and lightly browned, about 10 more minutes.
Nutrition Facts : Calories 508.1 calories, Carbohydrate 60.5 g, Cholesterol 59.2 mg, Fat 17.2 g, Fiber 5.5 g, Protein 27.6 g, SaturatedFat 7.4 g, Sodium 821 mg, Sugar 14.3 g
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.
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.
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.
MOSTACCIOLI (BAKED PASTA WITH CREAMY SAUCE & ITALIAN SAUSAG
Yummy pasta -- It makes a lot (2 9x13 pans) but could be easily halved. Everyone in my office is RAVING about this this week, and it's great b/c it can be adjusted to your own liking.
Provided by newspapergal
Categories One Dish Meal
Time 1h5m
Yield 2 9x13 pans
Number Of Ingredients 12
Steps:
- Cook both boxes of noodles until they are semi done.
- Drain and set aside, but do not rinse.
- Melt 1 Tbsp butter in a saucepot.
- Add minced garlic (more or less if desired).
- Slowly add heavy whipping cream to melted butter and garlic mixture.
- Bring sauce to a slow simmer, then add 2 cups shredded Parmesan cheese.
- Stir until melted.
- Let sauce simmer on low.
- Break into pieces and brown Italian sausage.
- Add 2 thinly sliced peppers to meat mixture.
- When both are fully cooked, dump them into the sauce.
- Saute sliced mushrooms in 1 Tbsp butter seasoned with salt and pepper.
- When cooked, add to sauce.
- Place tomatoes in a food processor and process until blended with chunks.
- Add fresh basil to taste (don't be stingy - a lot is better).
- Add diced garlic to taste.
- Add olive oil.
- Don't be afraid to start small and add more basil, garlic and oil as you go.
- This tomato mixture can be made a day early; let set in refrigerator overnight.
- Add this dish to the sauce.
- Bring the huge pot to a boil, let it simmer just a minute or two.
- Take the penne noodles and divide them into the two 9x13-inch pans, spreading them out evenly.
- Divide sauce into each pan filled with the noodles and mix it with the noodles.
- Sprinkle Parmesan cheese over the top of both pans.
- Bake, uncovered, at 350 degrees for 20 to 25 minutes.
MOSTACCIOLI
This versatile dish is quick, delicious and budget-friendly. I love to make my own spaghetti sauce. You can make the sauce ahead to save time. My family and I both enjoy this. I hope you do too.
Provided by Luv2cook
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes
Time 1h
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 309.6 calories, Carbohydrate 40.3 g, Cholesterol 25.4 mg, Fat 11.6 g, Fiber 4.6 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 772 mg, Sugar 1.8 g
MY FAMOUS 'BAKED' MOSTACCIOLI
This is a recipe that I have been tinkering around with since January 26th, 1986 ("Super Bowl XX"... Da Bears!) It was my first attempt (as a young adult) to create a recipe. I've changed it a lot over the years. I've been told that it is pretty much perfect, so I stopped playing with the recipe about 15 years ago. It is requested for any get-together that I attend (hence the name... "Rosie, bring your famous mostaccioli"). I've easily doubled or tripled this recipe to feed up to 50+ people at the local shelter or at huge parties. This is also a great recipe because you can make the entire batch, and then freeze half or all of it (before baking) to have a ready made dinner with only baking time involved. (*Note: This recipe makes about 10 lbs). I hope you enjoy my recipe.
Provided by rosie316
Categories Pork
Time 2h5m
Yield 14-16 serving(s)
Number Of Ingredients 12
Steps:
- Cook mostaccioli noodles according to box directions, drain and set aside.
- Place Italian sausage links in a large, deep skillet and add enough water to go half way up sides of sausage links and add 2 tablespoons of oil. Simmer until cooked through and water is almost evaporated (about 25-30 minutes).
- While the sausage links are simmering, in a large bowl combine the spaghetti sauce, tomato paste, picante sauce, garlic salt and Italian seasoning. Adjust seasonings to your preferred taste.
- When all water is evaporated and links are cooked though, brown on all sides in the remaining oil in the skillet (adding more if needed). Once browned, remove from skillet and set aside.
- Add ground beef, onion and bell pepper to the same skillet and brown the meat until just barely pink (do not over cook the beef). Drain any excess grease from the skillet with a large spoon while leaving the beef and veggies in there.
- Slice the Italian sausage links into 1/4" thick slices and add back to the skillet.
- Add the spaghetti sauce mixture to the skillet and gently simmer 30 minutes to blend the ingredients and flavors.
- Meanwhile, pre-heat the oven to 375*F.
- Pour the mostaccioli noodles into a large, deep aluminum baking pan (I use the big, deep rectangle, disposable ones because I don't want to wash the pan, and I'm usually asked to bring this dish to get-togethers).
- Sprinkle half (1 pound) of the shredded mozzarella cheese over the noodles. Pour the meat and sauce from skillet over the cheese. Gently mix until all noodles are coated and cheese is incorporated thoroughly. Smooth top surface and evenly sprinkle on remaining cheese.
- *Note: I've also used a couple of the smaller disposable pans and only bake one, while the other one I cover and freeze (without baking), to make later in the month (just thaw a bit before baking, stir, adding a touch of water if needed, then add final topping of cheese, bake).
- Bake uncoverd on center rack for 45 minutes.
- Serve with garlic toast, salad and Italian dressing. Enjoy!
Nutrition Facts : Calories 509.7, Fat 25.8, SaturatedFat 12.1, Cholesterol 85.4, Sodium 877.2, Carbohydrate 39.1, Fiber 3.8, Sugar 9.9, Protein 29.9
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