MOSTACCIOLI CASSEROLE
This tasty ground beef casserole is very simple to make and has wonderful old-fashioned goodness that draws compliments. Try it soon for a popular, satisfying supper. - Barbara Leeds, Northville, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 423 calories, Fat 13g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 1124mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 3g fiber), Protein 30g protein.
MOSTACCIOLI CASSEROLE
This delicious Italian dinner is so easy to make and will please picky eaters. It uses ground beef and canned soup. From The Best of Country Cooking.
Provided by Karamia
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
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!
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 CASSEROLE (OAMC)
Make and share this Mostaccioli Casserole (Oamc) recipe from Food.com.
Provided by hungrykitten
Categories Meat
Time 50m
Yield 2 casseroles, 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 446.4, Fat 18.8, SaturatedFat 8.8, Cholesterol 68.6, Sodium 776.6, Carbohydrate 40.9, Fiber 2.1, Sugar 8, Protein 27.3
WESTERN CASSEROLE (OAMC)
This is the easiest dish in the west to make! I buy my ground beef in bulk, then mix in seasonings before I freeze it- so I've always got seasoned ground beef ready to go for this recipe. This is great either with chips, as a casserole, or searved in tortillas. I always top mine with sour cream. Perfect for football parties. For my OAMC I just put all the ingredients expect the extra 1/2 cup cheese in a 1 gallon zip-loc bag, squish to mix, and freeze.
Provided by Cookingfor7
Categories Rice
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- If cooking right away, pre-heat oven to 350°F.
- Combine all ingredients except 1/2 cup cheese in a large casserole dish and bake for 45 minutes.
- Sprinkle with remaining cheese and bake for another 15 minutes.
Nutrition Facts : Calories 255.6, Fat 15.7, SaturatedFat 7.8, Cholesterol 60.8, Sodium 461.7, Carbohydrate 11, Fiber 0.6, Sugar 1.3, Protein 17.1
TACO SPAGHETTI (OAMC)
This recipe makes 2 casseroles. One to eat right away and 1 to freeze for future use. Of course, you can freeze both or eat both!
Provided by TishT
Categories One Dish Meal
Time 1h
Yield 2 casseroles, 12 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to pkg directions, drain.
- Meanwhile, cook ground meat and onion until meat is brown, in a dutch oven.
- Drain off fat.
- Stir in water and taco seasoning mix.
- Bring to boiling and reduce heat.
- Simmer, uncovered for 2 minutes, stirring occasionally.
- Stir in cooked pasta, corn, 1 cup of the shredded cheese, salsa and chili peppers Divide mix evenly between 2 lightly greased 2 qt casseroles.
- Package up, lable and freeze up to 3 months.
- To serve remaining casserole, cover and bake in a 350F oven for 20-25 minutes or until heated through.
- Sprinkle with remaining cheese.
- Top with lettuce and chopped tomato.
- If desired, pass broken tortilla chips and dairy sour cream as additional toppings.
- To serve the 2nd casserole, thaw in the refrigerator overnight.
- Bake, covered in a 375F oven for 1 hour or until heated through, stirring once about halfway through baking time.
- Sprinkle with 1/2 cup shredded cheese.
- Serve with 4 cups shredded lettuce and 1 medum tomato, chopped.
EASY PIZZA PASTA CASSEROLE (OAMC)
This is a kid pleaser-very cheesy and topped with pepperoni. It makes 2 large (9x13) casseroles or 4 small ones; I often divide it in fourths and freeze 3. This originally came from TOH's Quick Cooking.
Provided by Kaarin
Categories One Dish Meal
Time 1h5m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Brown ground beef, onion, garlic and seasoning in oil.
- Drain.
- While beef is browning, cook pasta according to the packaging
- Stir in pasta, spaghetti sauce and 3 cups cheese.
- Place mixture in 2 greased 9x13x2 inch baking pans or 4 square pans.
- Sprinkle with remaining mozzarella.
- Top with pepperoni.
- Cover and freeze up to 3 months.
- To cook now: Bake uncovered at 350 degrees for 25-30 minutes, until heated through.
- To bake frozen casserole: Thaw in refrigerator overnight and bake at 350 for 35-40 minutes, till hot.
HAM, SPINACH, AND MOSTACCIOLI CASSEROLE
From Better Homes and Gardens, this is a great casserole, especially to feed a lot of people. It has a rich and creamy sauce, but works well using milk instead of cream too!
Provided by jswinks
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to package. Drain and rinse.
- In large saucepan melt margarine. Add onion or leeks and garlic. Cover and cook about 5 mins or till onions are tender, stirring occasionally.
- Stir in flour, thyme, and pepper.
- Add half and half, light cream, or milk and the chicken broth all at once.
- Cook and stir til thick and bubbly. Cook and stir for 1 minute more.
- Stir in pasta, ham, and spinach.
- Spoon mixture into a 3 quart casserole.
- Cover and bake 30-35 mins at 350 or until heated through. Let stand 5 minutes. Stir gently before serving.
HOBO CASSEROLE (OAMC)
One of our best and most inexpensive concoctions yet. Makes a great one dish meal. Just add a salad and you're ready to go. Makes 4 casseroles, and the extras can be frozen for later cooking.
Provided by Kzim4
Categories One Dish Meal
Time 1h45m
Yield 4 casseroles
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Spray 4 9x13-inch baking pans with non-stick cooking spray (such as Pam); set aside.
- Combine ground beef, onion, and garlic in large skillet.
- Cook over medium-high heat until ground beef is browned.
- Drain.
- Add Worcestershire sauce, cream of mushroom soup, and milk.
- Stir until sauce is fairly smooth.
- Boil potatoes until tender; drain. Add potatoes and carrots to sauce.
- Divide mixture evenly between the 4 baking pans.
- To bake: Cover baking pan with foil and bake for 30 minutes.
- Remove foil and bake an additional 15-20 minutes or until potatoes are tender.
- To freeze: Allow mixture to cool in baking pan.
- Cover and label; Freeze.
- To use frozen casserole: Allow casserole to thaw overnight in fridge.
- Bake as directed above (may take an additional 15 minutes to bake if placed in the oven directly from fridge).
- **I have to mix this recipe in thirds since I don't have a large enough skillet or bowl to mix it all at once**.
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