Cheesy Chicken And Mostaccioli Recipes

THREE CHEESE BAKED MOSTACCIOLI

Steps:

• Preheat oven to 350° F
• Cook pasta according to package directions; drain and set aside. Meanwhile, using a large saucepan or deep skillet, cook ground beef, salsitccia, and garlic salt over medium heat until meat is no longer pink. Drain grease. Add sauce and Italian seasoning to meat mixture and bring to a boil. Reduce heat and let simmer uncovered for about 15-20 minutes.
• Grease a 9×13-inch glass dish and then layer half of the cooked pasta into the bottom of the greased dish. Top with 3 pieces of American cheese and 3 pieces of Mozzarella cheese each torn into small pieces (placing the cheese on the noodles is a VERY important secret step). Pour half of the sauce over the cheese and pasta, using a spoon to cover the noodles.
• For the second layer: add remaining pasta, then this time 3 pieces of American cheese and 3 pieces of Provolone cheese, each torn into small pieces. Pour remaining sauce over top (again, use a spoon to cover the noodles) and top with remaining Mozzarella cheese torn into smaller pieces.
• Bake for 30-45 minutes or until hot and bubbly. Let sit 10-15 minutes before serving and enjoy!

CHEESY CHICKEN AND MOSTACCIOLI

Steps:

• In large saucepan bring about 3 quarts water to boil. Add pasta. Return to boiling, cook for 9 minutes. Add frozen mixed vegetables. REturn to boiling, cook for 5-7 minutes more til pasta is tender but slightly firm and vegetables are crisp tender. Drain, rinse with cold water and drain again.
• For sauce, in a large saucepan cook onion in margarine or butter till tender. Stir in flour and bouillon granules. Add milk all at once. Cook and stir till thickened and bubbly. Add cheese, stirring till melted. Stir in cilantro or parsley. Remove from heat.
• Add pasta and chicken or tuna to the sauce, toss to coat. Spoon mixture into a 2 qt baking dish. Cover with foil.
• Bake in a 375 oven for 20 minutes. Remove foil. Arrange tomato slice halves on top of pasta mixture. Bake uncovered for 5-10 minutes more until heated through. Let stand 10 minutes before serving.

CHICKEN MANICOTTI WITH WHITE SAUCE

Steps:

• In a large bowl, beat cream cheese until fluffy. Beat in the sour cream, parsley, salt and pepper until blended. Stir in chicken. In a small skillet, cook onion and mushrooms in butter until tender; add to chicken mixture. Stuff into manicotti shells., In a large saucepan, melt butter. Stir in flour and salt until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 2-1/2 cups Monterey Jack cheese and 2 tablespoons Parmesan cheese just until melted. , Spread about 1/2 cup cheese sauce in each of 2 greased 11x7-in. dishes. Top with stuffed shells and remaining sauce. , Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheeses. Bake 10-15 minutes longer or until bubbly and cheese is melted.

CHEESY MOSTACCIOLI

Steps:

• Prepare the pasta according to the package directions; rinse and drain.
• In a non-stick skillet, cook and stir the beef over medium-high heat until meat is browned; drain.
• Add in spaghetti sauce, soup, pepper, and Italian seasoning; stir to combine.
• In a large bowl, mix together the pasta, sauce, and 2 cups cheese.
• Transfer mixture to a greased 4-quart baking dish.
• Sprinkle remaining 1 cup cheese over the top.
• Bake at 350° for 40 minutes or until heated through.
• Note: OAMC instructions--To freeze: Complete recipe through step 6. Seal with foil or place in a zip top bag. Freeze.
• To serve: Thaw in fridge overnight. Bake as directed.

PESTO CHICKEN MOSTACCIOLI

Steps:

• Cook mostaccioli and chicken according to package directions.
• Meanwhile, in a large bowl, combine cheddar cheese, sour cream, ricotta, pesto, half and half, and Parmesan cheese.
• Chop chicken and drain pasta.
• Add to cheese micture.
• Toss to coat.
• Transfer to two gresed 11X7 baking dishes (dishes will be full).
• Combine bread crumbs and butter. Sprinkle over top of casseroles.
• Bake, uncovered, at 350 for 25-30 min or until heated through and golden brown.

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.