MOSTACCIOLI
Provided by Giada De Laurentiis
Categories dessert
Time 2h45m
Yield 30 to 40 cookies
Number Of Ingredients 18
Steps:
- Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone liners.
- For the cookies: In a food processor, pulse together the flours, cocoa powder, baking powder, cinnamon, salt, nutmeg and the lemon and orange zests. Add the olive oil and butter and pulse until blended.
- In a large bowl, whisk together the sugar, milk, rum and egg until smooth. Gradually stir the flour mixture into the egg mixture until a stiff dough forms. With damp fingers, shape the dough into 1-inch balls and place about 1-inch apart on the prepared baking sheets. Bake until the cookies are firm to the touch, 10 to 11 minutes. Cool for 10 minutes, then transfer the cookies to wire racks to cool completely, about 15 more minutes.
- For the icing: Put the chocolate chips and cream in a heatproof medium bowl and place the bowl over a pan of barely simmering water. Stir frequently until the chocolate has melted and the mixture is smooth.
- Dip the cookies halfway into the icing, then return them to the racks and let set at room temperature until firm, 1 1/2 to 2 hours.
MOSTACCIOLI
We just love this pasta dish! I takes like lasagna but is so much easier to make. Try it...I'm sure it'll become your family's favorites too.
Provided by Windy City Girl in
Categories < 4 Hours
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions, drain.
- Crumble sausage into Dutch oven.
- Cook over medium heat until no longer pink; drain.
- Stir in the spaghetti sauce and pasta.
- In a bowl, combine the egg, riccota cheese and mozzarella cheese.
- Spoon half of the pasta mixture into a greased shallow 3-qt. baking dish; layer with the cheese mixture and remaining pasta mixture.
- Cover and bake at 375 degrees for 40 minutes.
- Uncover; top with Romano cheese.
- Bake 5 minutes longer or until heated through.
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
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.
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.
MOSTACCIOLI WITH SPINACH AND FETA
This meatless pasta entrée takes advantage of ripe summer tomatoes. Spinach, olive oil, green onions and feta cheese add great color and zesty flavor.
Provided by My Food and Family
Categories Pasta
Time 25m
Yield Makes 6 servings.
Number Of Ingredients 6
Steps:
- Cook pasta as directed on package; drain. Return to pan.
- Add tomatoes, spinach, onions and oil; mix lightly. Cook 2 minutes or until spinach is wilted and mixture is thoroughly heated, stirring occasionally.
- Add feta cheese; cook 1 minute. Stir.
Nutrition Facts : Calories 320, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 13 g
MOSTACCIOLI SUMMERTIME SALAD
Light and tasty mostaccioli pasta salad perfect for a large gathering. Keeps well for days in the fridge and is easy to make.
Provided by mommycheryl
Time 4h25m
Yield 12
Number Of Ingredients 11
Steps:
- 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 11 minutes.
- While pasta is cooking, mix oil, vinegar, sugar, pimento peppers, parsley, pepper, salt, and garlic salt together in a bowl. Stir in green onions and cucumber.
- Drain pasta. Pour dressing mixture over pasta and mix well. Refrigerate for at least 4 hours, or overnight, before serving.
Nutrition Facts : Calories 368.6 calories, Carbohydrate 46.3 g, Fat 18.9 g, Fiber 2 g, Protein 5.5 g, SaturatedFat 2.7 g, Sodium 351.7 mg, Sugar 18.7 g
MEDITERRANEAN MOSTACCIOLI WITH FETA
Black olives, oregano and feta are just part of what gives this Healthy Living pasta dish for four its Mediterranean-style appeal.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Cook mostaccioli in large saucepan as directed on package, adding zucchini to the cooking water during the last 2 minutes of the pasta cooking time. Drain mostaccioli mixture; return to pan.
- Add remaining ingredients; cook until heated through, stirring frequently.
Nutrition Facts : Calories 330, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 1000 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g
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.
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