Mostaccioli Casserole Food

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.

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:

• 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.

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.

BAKED MOSTACCIOLI

Steps:

• 1. Cook mostaccioli following box instructions and drain well.
• 2. Brown sausage in skillet on medium heat. Remove sausage to plate; cover and keep warm.
• 3. Add peppers and onions to the same skillet over medium-high heat. Cook 3-5 minutes or until edges of onions start to brown. Add garlic and cook 1 additional minute. Remove from heat.
• 4. Combine the cooked sausage mixture, cooked mostacccioli, and marinara in a large casserole dish. Salt and pepper to taste. Sprinkle with provel, mozzarella and Parmesan.
• 5. Bake at 350 degrees for 25-30 minutes or until cheese is melted and started to brown just a touch.

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!

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.

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.

VENISON MOSTACCIOLI CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, about 8 to 10 minutes. Drain and reserve pasta.
• Meanwhile, place the olive oil into a skillet set over medium-high heat. Stir in the onion, and cook until soft and translucent, about 5 minutes. Add the venison and cook until crumbled and no longer pink, about 10 minutes. Drain, if necessary. Stir in the tomato sauce, basil, and garlic powder. Season to taste with salt and pepper, and turn off the heat.
• Assemble the casserole by spooning a layer of the venison sauce over the bottom of the prepared baking dish. Sprinkle the sauce with Parmesan cheese, and layer with cooked pasta. Top with the sauce, layer with pasta, and half of the Mozzarella. Repeat the layers to use the remaining ingredients, ending with a layer of Mozzarella cheese. Cover the dish with aluminum foil.
• Bake in preheated oven for 20 minutes. Remove the foil cover and bake until the cheese topping is light gold, about 10 minutes more.

CHEESY BAKED MOSTACCIOLI

Steps:

• Preheat the oven to 375°F.
• : Add olive oil to a large skillet over medium heat. Cook the onions until they are softened, 3 - 4 minutes. Add in the ground sausage and cook until the sausage is no longer pink. Add in the garlic and cook for an additional minute. Drain any excess grease and add in the marinara sauce. Turn the heat to low and let the sauce simmer while you complete the next steps.
• : In a large bowl combine the egg, ricotta, Italian seasoning, salt, pepper, mozzarella, and 1/2 cup Parmesan cheese. Set aside.
• : In a small skillet melt the butter on medium heat. Continue cooking and stirring the butter until it becomes a golden brown. Remove the skillet from the heat and add in the Panko, garlic powder, and remaining 1/4 cup Parmesan cheese. Set aside.
• Cook the pasta according to package directions and drain thoroughly. Add the pasta to the meat sauce and stir to combine evenly.
• : Add half of the pasta mixture evenly into the bottom of a 9×13 baking dish. Spread the ricotta cheese mixture evenly on top. Spread the remaining pasta on top. Sprinkle the buttered breadcrumbs evenly on top.
• Cover the pan with foil and bake for 35 minutes. Remove the foil and bake for an additional 5 - 10 minutes until the breadcrumbs are golden brown.