Easy Mostaccioli Salad Recipes

MOSTACCIOLI SUMMERTIME SALAD

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.

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.

BROCCOLI-WALNUT MOSTACCIOLI SALAD

Steps:

• Cook and drain pasta as directed on package. Rinse with cold water; drain. Mix sauce mix, oil and vinegar.
• Toss pasta, sauce mixture and remaining ingredients in large glass or plastic bowl. Cover and refrigerate at least 1 hour to blend flavors.

MOSTACCIOLI PASTA SALAD

Steps:

• Cook and drain the pasta according to package directions (add the food coloring to the pasta cooking water).
• Mix the vinegar, sugar and spices; heat to boiling.
• Add the onion, cucumber and oil; mix all with the cooked and drained pasta.
• Chill for several hours until serving.

CUCUMBER MOSTACCIOLI SALAD

Steps:

• Blend together ingredients and let set overnight. (The longer the better).
• Optional - Add 1 chopped green pepper or sliced tomato on top.
• Will keep in refrigerator up to 2 weeks.

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°.

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.

MOSTACCIOLI SALAD

Steps:

• Prepare noodles as directed on package.
• Combine other ingredients,except parsely and pimentos, in large bowl:Add cooked noodles.
• Add parsley flakes and pimentos to taste.
• Refrigerate overnight.
• Serve cold or at room temperature.

MOSTACCIOLI VEGETABLE SALAD

Steps:

• Cook pasta according to package directions. Drain and rinse.
• Place pasta plus all remaining salad ingredients in a large bowl.
• Mix or shake all the vinaigrette ingredients together.
• Pour dressing over salad mixture, tossing to coat.
• Cover, and refrigerate 8 hours or overnight.
• Toss gently before serving.