Mostaccioli Spinach Bake Food

MOSTACCIOLI WITH SPINACH AND FETA

Steps:

• Cook pasta according to package directions. Drain, and set aside.
• Heat oil in a large pot. Add tomatoes, spinach, and garlic; cook and stir 2 minutes, or until spinach is wilted and mixture is thoroughly heated. Add pasta and cheese; cook 1 minute. Season to taste with salt and pepper.

CHICKEN & SPINACH MOSTACCIOLI

Steps:

• Cook mostaccioli according to package directions for al dente. Meanwhile, in a small bowl, combine tomatoes and boiling water; let stand 5 minutes. Drain., In a Dutch oven, heat butter over medium heat. Add onion and garlic; cook and stir 4-5 minutes or until tender. Stir in flour until blended; gradually whisk in broth and cream. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in spinach, chicken, drained tomatoes, salt and pepper., Drain mostaccioli; add to the pan. Cook until heated through and spinach is wilted, stirring occasionally. Sprinkle with basil.

BAKED SPINACH MOSTACCIOLI

Steps:

• Place half the cooked/drained mostaccioli in a lightly greased 2 1/2 quart casserole dish; top with spinach and mushrooms (sprinkle with a little salt and pepper).
• Place remaining mostaccioli over mushroom mixture; pour spaghetti sauce over top.
• Sprinkle with cheese.
• Bake in a 350° oven for 30 minutes.

MOSTACCIOLI SPINACH BAKE

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.

THE BEST BAKED MOSTACCIOLI

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.

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.

BAKED MOSTACCIOLI WITH TURKEY AND SPINACH

Steps:

• Bring water to a boil for pasta and cook according to directions. Rinse in cold water and set aside.
• While water is boiling for pasta, brown the turkey in a large skillet. Add garlic and cook until the turkey is no longer pink.
• Add crushed tomatoes and remaining spices. Cook at medium heat until bubbling. Add spinach and continue to heat until the sauce is thick.
• In a bowl, combine the ricotta cheese and half of the mozzarella.
• Mix pasta and sauce in a 10x15 pyrex-type dish. Spoon clumps of the cheese mixture over the pasta and sauce mixture and gently spread. Sprinkle remaining cheese over the casserole.
• Bake covered for 20 minutes at 375°F Uncover and bake for another 10 - 15 minutes. If cheese is not brown, turn oven to broil for NO MORE THAN 2 minutes.

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°.

HAM, SPINACH, AND MOSTACCIOLI CASSEROLE

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.

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.

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.