Baked Spinach Mostaccioli Recipes

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.

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.

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.

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.

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 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.