Mostaccioli With Tomato Pesto Recipes

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PENNE WITH SUN-DRIED TOMATO PESTO



Penne with Sun-Dried Tomato Pesto image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

12 ounces penne pasta
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
2 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan

Steps:

  • Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
  • Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
  • Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.

MOSTACCIOLI WITH SUN-DRIED TOMATO PESTO



Mostaccioli with Sun-Dried Tomato Pesto image

Tomato pesto and feta cheese add zip to pasta in just minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 10

3 cups uncooked mostaccioli pasta (9 oz)
1/3 cup oil-packed sun-dried tomatoes, drained
1/4 cup firmly packed fresh mint leaves or 4 teaspoons dried mint leaves
2 tablespoons chopped walnuts
2 tablespoons tomato paste
1 tablespoon olive or vegetable oil
1 teaspoon lemon juice
1/2 teaspoon pepper
1 clove garlic
1/2 cup crumbled feta cheese

Steps:

  • Cook and drain pasta as directed on package.
  • Meanwhile, in food processor or blender, place remaining ingredients except cheese. Cover and process until mixture is almost smooth.
  • In large bowl, toss pasta, tomato mixture and cheese.

Nutrition Facts : Calories 260, Carbohydrate 37 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 3 g, Protein 8 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 2 g, TransFat 0 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.

PESTO CHICKEN MOSTACCIOLI



Pesto Chicken Mostaccioli image

Make and share this Pesto Chicken Mostaccioli recipe from Food.com.

Provided by Chef shewmake

Categories     Chicken

Time 50m

Yield 2 casseroles, 10 serving(s)

Number Of Ingredients 10

16 ounces mostaccioli pasta
16 ounces chicken strips, grilled frozen
2 cups cheddar cheese, shedded
16 ounces fat free sour cream
15 ounces skim milk
1/4 cup pesto sauce, prepared
2/3 cup fat-free half-and-half
1/2 cup parmesan cheese, grated
1/2 cup seasoned dry bread crumb
1/4 cup light butter or 1/4 cup margarine, melted

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.

MOSTACCIOLI WITH CREAMY TOMATO SAUCE



Mostaccioli with Creamy Tomato Sauce image

I've been making this mostaccioli dish for years and everyone asks for a copy of the recipe. Easy to make and great leftover.

Provided by BIGDADDYWF

Categories     Main Dish Recipes     Pasta

Time 40m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
1 pound hot Italian sausage, cut into 1/2-inch pieces
½ cup finely chopped onion
2 large cloves garlic, minced
1 (28 ounce) can tomato sauce
1 tablespoon dried basil
1 tablespoon dried parsley
¼ teaspoon freshly ground black pepper
½ (16 ounce) package mostaccioli pasta
¼ cup creamy Parmesan salad dressing

Steps:

  • Heat oil in large pot over medium-high heat. Add sausage and cook and stir until almost browned, about 5 minutes. Add onion and garlic and cook until tender, about 5 minutes. Draining really isn't necessary. Add tomato sauce, basil, parsley, and pepper; heat to a mild boil. Reduce heat and simmer for 15 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • Remove sauce from heat and stir in salad dressing. Pour desired amount over pasta and serve.

Nutrition Facts : Calories 635.8 calories, Carbohydrate 57.3 g, Cholesterol 68.5 mg, Fat 34.7 g, Fiber 5.5 g, Protein 26.6 g, SaturatedFat 9.4 g, Sodium 1834.6 mg, Sugar 10.8 g

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

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.

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