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.
ROASTED ASPARAGUS, MUSHROOMS AND ONIONS
One of our favorite ways to make asparagus. We love all of the ingredients and this is great for company because you can make it up ahead of time and just pop in the oven when ready. This can easily be scaled down from 12 servings. From epicurious.com.
Provided by lazyme
Categories Onions
Time 35m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 425ºF.
- Line two 15 1/2x10 1/2-inch rimmed baking sheets with foil.
- Gently toss all ingredients in a large bowl until vegetables are coated with oil.
- Spread evenly on baking sheets.
- Roast 20 to 25 minutes stirring once until vegetables are slightly charred and tender.
- If preparing the asparagus and onion ahead, store them in a plastic bag large enough to accommodate the rest of the ingredients so you won't have to dirty a bowl.
More about "asparagus and mustaches mostaciolli sparagio recipes"
TAGLIOLINI WITH ASPARAGUS AND SAUSAGE RECIPE - LA
From lacucinaitaliana.com
ASPARAGUS WITH MUSHROOMS AND POACHED EGG - OTTOLENGHI
From ottolenghi.co.uk
EASY ROASTED ASPARAGUS RECIPE - HOW TO MAKE …
From thepioneerwoman.com
ROASTED CHEESE ASPARAGUS - LIDIA - LIDIA'S ITALY
From lidiasitaly.com
10 OF OUR BEST ASPARAGUS RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
EASY SAUTéED ASPARAGUS RECIPE - HOW TO SAUTé …
From thepioneerwoman.com
EASY PROSCIUTTO-WRAPPED ASPARAGUS RECIPE - THE …
From thepioneerwoman.com
25 OF OUR FAVORITE ASPARAGUS RECIPES - FOOD & WINE
From foodandwine.com
17 ASPARAGUS RECIPES YOU DIDN'T THINK OF BEFORE
From redbookmag.com
30 BEST ASPARAGUS RECIPES - WHAT TO MAKE WITH …
From thepioneerwoman.com
MOSTACCIOLI - A BEAUTIFUL MESS
From abeautifulmess.com
19 CREATIVE AND HEALTHY ASPARAGUS RECIPES - FORKS OVER KNIVES
OLD-STYLE MUSTARD AND ROSEMARY ASPARAGUS RECIPE - SERIOUS EATS
From seriouseats.com
CACIO E PEPE ROASTED ASPARAGUS | RECIPES - BAREFOOT …
From barefootcontessa.com
31 ASPARAGUS RECIPES THAT CELEBRATE SPRING - MARTHA …
From marthastewart.com
ROASTED ASPARAGUS AND FIGS IN RED WINE | RICARDO - RICARDO …
From ricardocuisine.com
ASPARAGUS AND MUSTACHES: MOSTACIOLLI SPARAGIO RECIPE
From chefsresource.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love