Good Easy Mostaccioli Recipes

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EASY BAKED MOSTACCIOLI



Easy Baked Mostaccioli image

This creamy pasta dish is budget-friendly and so easy to prepare. It's perfect to feed a crowd or for a quick weeknight meal!

Provided by Holly Nilsson

Categories     Beef     Casserole     Dinner     Entree     Pasta

Time 1h15m

Number Of Ingredients 12

12 ounces mostaccioli (or penne)
1 pound lean ground beef
1 large onion (diced)
3 cloves garlic (minced)
28 ounces marinara sauce
14 ounces diced tomatoes (undrained)
½ cup water
1 ½ teaspoons Italian seasoning
1 teaspoon sugar
1 cup heavy cream
2 cups mozzarella cheese (shredded)
¼ cup parmesan cheese (shredded)

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.

Nutrition Facts : Calories 523 kcal, Carbohydrate 44 g, Protein 26 g, Fat 28 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 104 mg, Sodium 870 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

EASY BAKED MOSTACCIOLI



Easy Baked Mostaccioli image

Simple hardy mostaccioli pasta dish that can be baked in a throw-away aluminum pan for easy clean up.

Provided by Alyssa Buschman

Time 1h15m

Yield 8

Number Of Ingredients 6

cooking spray
1 (16 ounce) package mostaccioli pasta
1 pound ground beef
1 ½ (26 ounce) jars spaghetti sauce
2 cups shredded mozzarella cheese
⅓ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 508.1 calories, Carbohydrate 60.5 g, Cholesterol 59.2 mg, Fat 17.2 g, Fiber 5.5 g, Protein 27.6 g, SaturatedFat 7.4 g, Sodium 821 mg, Sugar 14.3 g

THE BEST BAKED MOSTACCIOLI



The Best Baked Mostaccioli image

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

1 tablespoon olive oil, plus more for greasing the baking dish
1 small yellow onion, finely chopped
Kosher salt and freshly ground black pepper
1/2 pound ground beef, 80/20
1/2 pound sweet Italian sausage, casings removed (from about 3 sausage links)
4 cloves garlic, minced
2 tablespoons tomato paste
1/2 teaspoon dried oregano, plus 1/4 teaspoon more for the ricotta
Pinch crushed red pepper flakes (optional)
One 28-ounce can crushed tomatoes, preferably San Marzano
3 sprigs fresh parsley, plus more finely chopped parsley leaves for serving (about 1 tablespoon)
1 pound mostaccioli
One 15-ounce container whole-milk ricotta
1 large egg
1/4 cup plus 3 tablespoons finely grated Pecorino Romano
8 ounces part-skim mozzarella, freshly shredded (about 2 cups)

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.

MOSTACCIOLI



Mostaccioli image

Even though we're not Italian, this rich, cheesy pasta dish is a "family tradition" for holidays and special occasions. I was delighted the first time I tried this mostaccioli recipe-it has all the flavor of lasagna without the work of layering the ingredients. Try it...I'm sure it'll become one of your family's favorites, too! -Nancy Mundhenke, Kinsley, Kansas

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 12 servings.

Number Of Ingredients 7

1 pound uncooked mostaccioli
1-1/2 pounds bulk Italian sausage
1 jar (28 ounces) meatless spaghetti sauce
1 large egg, lightly beaten
1 carton (15 ounces) ricotta cheese
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Romano cheese

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.

Nutrition Facts : Calories 386 calories, Fat 18g fat (9g saturated fat), Cholesterol 74mg cholesterol, Sodium 747mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 2g fiber), Protein 22g protein.

GOOD, EASY MOSTACCIOLI



Good, Easy Mostaccioli image

I love pasta...and this is a quick, delicious, filling mostaccolli recipe. My fiance requests this at least once a month. It's also a budget stretcher...makes alot of food with ingredients that aren't expensive! It's also great reheated the next day.

Provided by Deanna

Categories     Meat

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb mostaccioli noodles
1 lb ground beef
1 onion, chopped
2 garlic cloves, diced
1 (26 ounce) jar pasta sauce with mushrooms
2 (14 1/2 ounce) cans Italian-style diced tomatoes
1 (6 ounce) can tomato paste
parmesan cheese
salt and pepper (to taste)

Steps:

  • Brown ground beef, onion, and garlic.
  • Drain.
  • Add spaghetti sauce, tomatos, and tomato paste.
  • Simmer, covered, on low, for about an hour.
  • About 10 minutes before sauce is done,cook pasta according to directions on box, drain.
  • Sprinkle pasta with parmesan cheese, then pour sauce ontop of it. Mix well.
  • Enjoy!

Nutrition Facts : Calories 555.8, Fat 13, SaturatedFat 4.7, Cholesterol 51.4, Sodium 1132.8, Carbohydrate 83.3, Fiber 7.8, Sugar 16.5, Protein 28.3

MY FAMOUS 'BAKED' MOSTACCIOLI



My Famous 'Baked' Mostaccioli image

This is a recipe that I have been tinkering around with since January 26th, 1986 ("Super Bowl XX"... Da Bears!) It was my first attempt (as a young adult) to create a recipe. I've changed it a lot over the years. I've been told that it is pretty much perfect, so I stopped playing with the recipe about 15 years ago. It is requested for any get-together that I attend (hence the name... "Rosie, bring your famous mostaccioli"). I've easily doubled or tripled this recipe to feed up to 50+ people at the local shelter or at huge parties. This is also a great recipe because you can make the entire batch, and then freeze half or all of it (before baking) to have a ready made dinner with only baking time involved. (*Note: This recipe makes about 10 lbs). I hope you enjoy my recipe.

Provided by rosie316

Categories     Pork

Time 2h5m

Yield 14-16 serving(s)

Number Of Ingredients 12

1 (1 lb) box mostaccioli noodles
1 1/2 lbs ground beef
3 -4 mild Italian sausage (1 package un-cooked links)
2 tablespoons vegetable oil (more if needed)
1 medium white onion, chopped
1 large green bell pepper, chopped
2 (24 ounce) cans hunts spaghetti sauce ("Traditional" flavor)
2 (6 ounce) cans hunts tomato paste
1/4-1/2 cup Pace Picante Sauce, to taste (Mild or Medium)
2 lbs freshly shredded mozzarella cheese (divided)
garlic salt, to taste
italian seasoning, to taste

Steps:

  • Cook mostaccioli noodles according to box directions, drain and set aside.
  • Place Italian sausage links in a large, deep skillet and add enough water to go half way up sides of sausage links and add 2 tablespoons of oil. Simmer until cooked through and water is almost evaporated (about 25-30 minutes).
  • While the sausage links are simmering, in a large bowl combine the spaghetti sauce, tomato paste, picante sauce, garlic salt and Italian seasoning. Adjust seasonings to your preferred taste.
  • When all water is evaporated and links are cooked though, brown on all sides in the remaining oil in the skillet (adding more if needed). Once browned, remove from skillet and set aside.
  • Add ground beef, onion and bell pepper to the same skillet and brown the meat until just barely pink (do not over cook the beef). Drain any excess grease from the skillet with a large spoon while leaving the beef and veggies in there.
  • Slice the Italian sausage links into 1/4" thick slices and add back to the skillet.
  • Add the spaghetti sauce mixture to the skillet and gently simmer 30 minutes to blend the ingredients and flavors.
  • Meanwhile, pre-heat the oven to 375*F.
  • Pour the mostaccioli noodles into a large, deep aluminum baking pan (I use the big, deep rectangle, disposable ones because I don't want to wash the pan, and I'm usually asked to bring this dish to get-togethers).
  • Sprinkle half (1 pound) of the shredded mozzarella cheese over the noodles. Pour the meat and sauce from skillet over the cheese. Gently mix until all noodles are coated and cheese is incorporated thoroughly. Smooth top surface and evenly sprinkle on remaining cheese.
  • *Note: I've also used a couple of the smaller disposable pans and only bake one, while the other one I cover and freeze (without baking), to make later in the month (just thaw a bit before baking, stir, adding a touch of water if needed, then add final topping of cheese, bake).
  • Bake uncoverd on center rack for 45 minutes.
  • Serve with garlic toast, salad and Italian dressing. Enjoy!

Nutrition Facts : Calories 509.7, Fat 25.8, SaturatedFat 12.1, Cholesterol 85.4, Sodium 877.2, Carbohydrate 39.1, Fiber 3.8, Sugar 9.9, Protein 29.9

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