Mostaccioli Beef Casserole Food

THREE-CHEESE MEATBALL MOSTACCIOLI

Steps:

• Preheat oven to 350°. Cook mostaccioli according to package directions for al dente; drain. Meanwhile, in a small bowl, mix eggs and ricotta cheese., In a 6-qt. stockpot, cook beef and onion 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in brown sugar and seasonings. Add pasta sauce and mostaccioli; toss to combine., Transfer half the pasta mixture to a greased 13x9-in. baking dish. Layer with ricotta mixture and remaining pasta mixture; sprinkle with Romano cheese. Top with meatballs and Parmesan cheese., Bake, uncovered, 35-40 minutes or until heated through. If desired, top with parsley.

MOSTACCIOLI CASSEROLE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, tomato sauce, oregano and salt. , Drain pasta; stir into beef mixture. Transfer to a greased 1-1/2-qt. baking dish; top with cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

MOSTACCIOLI CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Cook pasta in boiling water until al dente.
• Meanwhile, in a large skillet, brown ground beef and onion over medium heat until no longer pink; drain. Stir in soup, tomato sauce, oregano and salt.
• Mix together drained pasta and beef mixture.
• Pour into a greased 1 1/2 quart baking dish and top with cheese.
• Bake uncovered for 30-35 minutes or until heated through.
• Enjoy!

OVEN BAKED MOSTACCIOLI

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!

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°.

MOSTACCIOLI BEEF CASSEROLE

Steps:

• Cook mostaccioli according to package directions. Meanwhile, in a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. , Stir in the tomato sauce, mushrooms, chili powder, sugar, salt, garlic powder and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Drain mostaccioli; toss with butter. Spread 1/2 cup meat sauce into a greased 2-1/2-qt. baking dish. Top with half of the mostaccioli, meat sauce and cheese. Repeat layers. , Bake, uncovered, at 350° for 20-25 minutes or until heated through. ,

MOSTACCIOLI CASSEROLE (OAMC)

Steps:

• Cook mostaccioli according to package directions. Meanwhile, in a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, soup, Italian seasoning and pepper.
• Drain mostaccioli. Add mostaccioli and 1 1/2 cups cheese to beef mixture. Transfer to two greased 11 x 7 inch baking dishes. Sprinkle with remaining cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350 degrees for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted.
• To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 50-60 minutes or until heated through and cheese is melted.
• Each casserole serves 6.

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.

EASY BAKED MOSTACCIOLI

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.