OVEN BAKED MOSTACCIOLI
Make and share this Oven Baked Mostaccioli recipe from Food.com.
Provided by Donna S.
Categories < 4 Hours
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In large skillet, combine beef, green peppers and onion. Cook until meat has browned.
- Stir in spaghetti sauce, tomato sauce and water. Bring to a boil, then simmer 5 minutes.
- Pour 1 cup of meat sauce mixture into the bottom of a 9x13 baking dish.
- Top with half of the pasta.
- Then a layer of 2 cups of mozzarella cheese and all of the parmesan cheese.
- For the next layer, add 2 cups of sauce, remaining pasta and mozzarella cheese.
- Top with remaining sauce.
- Bake at 350 degrees for 30-45 minutes or until hot and bubbly.
- NOTE: To make ahead--completely assemble then refrigerate. Cook the assembled meal right before serving. You may have to add some cooking time because of the refrigeration. To make clean up easier, consider foil lining the baking dish. Easy clean up is so nice when entertaining!
MOSTACCIOLI BAKE
A wonderful mostaccioli bake! Enjoy with your favorite bread and a side salad.
Provided by COOKINGMOM
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
- 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 10 minutes.
- While the pasta is cooking, heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Sprinkle seasoned salt over the mixture while cooking. Drain and discard grease.
- Drain pasta, and add to beef mixture with pasta sauce and diced tomatoes. Mix in 3 cups mozzarella cheese until combined. Pour mixture into the prepared baking dish, even out the top with a spoon, and top with remaining 1 cup mozzarella.
- Bake in the preheated oven until top is browned and bubbly, 30 to 40 minutes.
Nutrition Facts : Calories 433.2 calories, Carbohydrate 33.7 g, Cholesterol 74.4 mg, Fat 20.6 g, Fiber 3.8 g, Protein 28.7 g, SaturatedFat 10 g, Sodium 829.9 mg, Sugar 6.8 g
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 SPINACH BAKE
From Cooking Light. I've upped the fat a little by using real butter, the recipe originally called for reduced-calorie stick margarine, so you can go that way if you prefer. If you can't find mostaccioli, any tubular pasta will do, like a penne. I can find mostaccioli easier than I can spell it. I usually melt the bit of butter at the end for making the topping; your choice, you can cut it in. Hope you enjoy!
Provided by BumblingBs
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Cook pasta according to package directions, omitting salt and fat. Drain, set aside.
- Melt 1 tablespoon butter in a medium heavy saucepan over medium-high heat. Add onion and garlic; saute 5 minutes or until tender. Add flour, cook 30 seconds, stirring constantly. Gradually add milk; cook 4 minutes or until bubbly. Remove from heat. Stir in 1/4 cup of cheese, Italian seasoning, and pepper; remove from heat.
- Combine pasta, cheese sauce, 1 cup parmesan cheese, tomatoes, and spinach in a large bowl; stir well. Spoon mixture into a 13 x 9 baking dish coated with cooking spray.
- Combine breadcrumbs, 2 tablespoons cheese, and remaining 1 tablespoon butter; sprinkle over pasta mixture. Bake at 350 for 30 minutes or until thoroughly heated. Garnish with parsley, if desired.
Nutrition Facts : Calories 396.2, Fat 11.9, SaturatedFat 6.8, Cholesterol 32, Sodium 651.5, Carbohydrate 51.7, Fiber 4.4, Sugar 5.3, Protein 21.6
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.
CLASSIC BAKED MOSTACCIOLI
Serve up this Classic Baked Mostaccioli for a family favorite. Combine savory cheeses, tender ground beef and spaghetti sauce in this delicious dish.
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 6 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 660, Fat 24 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 85 mg, Sodium 980 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 42 g
BAKED MOSTACCIOLI
I came across this mostaccioli several years ago, and it has been a hit with my family ever since. It's ideal to take to our church potlucks, because it serves a large group.-Darlene Carlson, Jamestown, North Dakota
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350 °. Cook mostaccioli according to package directions; drain and set aside. Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute. Drain. , Stir in tomatoes, tomato sauce and paste, mushrooms, water, salt, sugar, basil, pepper and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally. , Discard bay leaf. Stir in mostaccioli. Spoon half into a 13x9-in. baking dish. Sprinkle with mozzarella cheese; layer with remaining meat mixture. Sprinkle with Parmesan cheese. , Cover and bake 30-35 minutes or until heated through. Let stand 5 minutes before serving.
Nutrition Facts : Calories 271 calories, Fat 11g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 593mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 3g fiber), Protein 20g protein.
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