Mama Mia Triple Cheese Mostaccioli Bake Recipes

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"MAMA MIA" TRIPLE CHEESE MOSTACCIOLI BAKE



This recipe came to me from my old across-the-hall neighbor in New York City. Makes a wonderfully smooth and cheesy side dish, or it can be easily doubled for Pot Lucks and Parties. Absolute comfort food!

Provided by Tao2k4

Categories     Penne

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 9

8 ounces mostaccioli pasta (ziti or penne' pasta could also be used)
1/4 cup butter or 1/4 cup margarine
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
4 1/2 cups milk
2 cups shredded sharp cheddar cheese
1/2 cup grated parmesan cheese
1 cup shredded swiss cheese

Steps:

  • Cook Pasta "al dente" style. While Pasta is cooking, preheat oven to 350 degrees.
  • Melt Butter in a large saucepan under medium heat. Stir in Flour, Salt and Pepper. Gradually add Milk; cook and stir until it thickens and slowly bubbles.
  • Remove from heat; stir in 1 cup each Cheddar and Parmesan Cheese, blend until mixed well. Stir in Pasta.
  • Spoon 1/2 Pasta and sauce into greased 13" x 9" baking dish. Layer with Swiss Cheese, then remaining Pasta mixture.
  • Cover and bake 25-30 minutes or until hot and bubbly.
  • Uncover and sprinkle remaining Cheddar Cheese over the top. Serve after Cheese melts, about 5-10 minutes.

Nutrition Facts : Calories 360.6, Fat 20.9, SaturatedFat 13, Cholesterol 65.6, Sodium 557.8, Carbohydrate 25.6, Fiber 0.8, Sugar 0.7, Protein 17.4

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 SPINACH BAKE



Mostaccioli Spinach Bake image

From Cooking Light. I've upped the fat a little by using real butter, the recipe originally called for reduced-calorie stick margarine, so you can go that way if you prefer. If you can't find mostaccioli, any tubular pasta will do, like a penne. I can find mostaccioli easier than I can spell it. I usually melt the bit of butter at the end for making the topping; your choice, you can cut it in. Hope you enjoy!

Provided by BumblingBs

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

8 ounces mostaccioli pasta, uncooked (about 3 cups)
2 tablespoons butter, divided
1 cup onion, vertically sliced
2 teaspoons garlic, minced
1/4 cup flour
2 1/2 cups skim milk
1 1/4 cups parmesan cheese, shredded, divided
1 1/2 teaspoons dried Italian seasoning
1/2 teaspoon pepper
1 (14 1/2 ounce) can diced tomatoes, with basil, garlic and oregano
1 (10 ounce) package frozen chopped spinach, thawed and drained
cooking spray
1/4 cup dry breadcrumbs
2 tablespoons parmesan cheese, shredded
parsley sprig (optional)

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.

Nutrition Facts : Calories 396.2, Fat 11.9, SaturatedFat 6.8, Cholesterol 32, Sodium 651.5, Carbohydrate 51.7, Fiber 4.4, Sugar 5.3, Protein 21.6

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

TRIPLE CHEESE MOSTACCIOLI BAKE



TRIPLE CHEESE MOSTACCIOLI BAKE image

This delectable-looking recipe comes from the back of a box of mostaccioli. Sometimes those are the best recipes! Photo: Food.com

Provided by Ellen Bales

Categories     Pasta

Time 45m

Number Of Ingredients 10

8 oz mostaccioli, uncooked
1/4 c butter
1/4 c all purpose flour
1 tsp basil leaves
1 tsp salt
1/4 tsp pepper
4 1/2 c milk
2 c shredded sharp cheddar cheese
1/2 c grated parmesan cheese
1 c shredded swiss cheese

Steps:

  • 1. Cook pasta according to package directions.
  • 2. In a large saucepan, melt butter, stir in flour, basil, salt and pepper. Gradually stir in milk. Over medium heat, cook and stir until mixture thickens and bubbles; remove from heat.
  • 3. Add 1 cup of the cheddar cheese and the Parmesan cheese; mix well. Stir in cooked pasta.
  • 4. Spoon half the pasta mixture into a greased 13x9" baking dish; top with Swiss cheese, and then remaining pasta mixture. Cover and bake in a preheated 350-degree oven for 25 minutes or until hot and bubbly.
  • 5. Uncover, immediately top with remaining 1 cup cheddar cheese. Let stand 10 minutes before serving.

BAKED MOSTACCIOLI WITH THREE CHEESES



Baked Mostaccioli With Three Cheeses image

Make and share this Baked Mostaccioli With Three Cheeses recipe from Food.com.

Provided by Evan Edstrom

Categories     High In...

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

8 ounces uncooked mostaccioli pasta
2 tablespoons margarine or 2 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon dried basil leaves
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk (low fat)
1 1/4 cups shredded cheddar cheese, divided
1 cup shredded monterey jack cheese
1/2 cup fresh shredded parmesan cheese, divided
1 medium tomatoes, sliced (optional)

Steps:

  • Heat conventional oven to 375 degrees F.
  • Prepare mostaccioli as directed on package, rinse and drain, set aside.
  • In 2-quart souffle dish or 2-quart casserole, microwave margarine at high for 45 seconds or until melted. Stir in flour, basil, salt and pepper. Blend in milk. Microwave at high for 6 to 10 minutes, or until mixture thickens and bubbles, stirring with whisk every 2 minutes.
  • Stir in 1 cup Cheddar cheese, monterey jack cheese, and 1/4 cup Parmesan cheese. Stir to melt. Stir in cooked mostaccioli.
  • Arrange tomato slices on top of pasta mixture, if using. Sprinkle with remaining cheeses.
  • Bake for 30 to 35 minutes or until bubbly and lightly browned around edges.

TRIPLE CHEESE MOSTACCIOLI BAKE



Triple Cheese Mostaccioli Bake image

This pasta is very cheesy and very good. Perfect for husbands who love cheese!

Provided by rachel ross

Categories     Pasta

Time 1h10m

Number Of Ingredients 10

1/2 pkg prince mostaccioli rigati, uncooked
1/4 c butter
1/4 c flour
1 tsp basil
1 tsp salt
1/4 tsp pepper
4 1/2 c milk
2 c shredded sharp cheddar cheese
1/2 c grated parmesan cheese
1 c shredded swiss cheese

Steps:

  • 1. Cook pasta according to package directions.
  • 2. Preheat oven to 350 degrees.
  • 3. In a large saucepan, melt butter. Stir in flour, basil, salt and pepper. Gradually stir in milk.
  • 4. Over medium heat, cook and stir until the mixture thickens and bubbles. Remove from heat.
  • 5. Add 1 cup of cheddar cheese and parmesan cheese; mix well.
  • 6. Stir in cooked pasta.
  • 7. Spoon half the pasta mixture into a 13x9 inch baking dish; top with swiss cheese and then the remaining pasta mixture.
  • 8. Cover and bake for 25 minutes or until hot and bubbly.
  • 9. Uncover; immediately top with remaining 1 cup of cheddar cheese.
  • 10. Let stand for 10 minutes before serving.

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