Triple Cheese Mostaccioli Bake 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!

BAKED MOSTACCIOLI WITH THREE CHEESES

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.

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.

"MAMA MIA" TRIPLE CHEESE MOSTACCIOLI BAKE

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.

TRIPLE CHEESE BAKE

Steps:

• Cook broccoli according to directions on box; drain well.
• Layer a greased 9x13-inch pan with ham, broccoli and cheese.
• Mix the remaining ingredients and pour over.
• Bake at 350° for 30-40 minutes until bubbly and golden brown.

MOSTACCIOLI BAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
• 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 10 minutes.
• While the pasta is cooking, heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Sprinkle seasoned salt over the mixture while cooking. Drain and discard grease.
• Drain pasta, and add to beef mixture with pasta sauce and diced tomatoes. Mix in 3 cups mozzarella cheese until combined. Pour mixture into the prepared baking dish, even out the top with a spoon, and top with remaining 1 cup mozzarella.
• Bake in the preheated oven until top is browned and bubbly, 30 to 40 minutes.

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.

BAKED CHEESY MOSTACCIOLI

Steps:

• Preheat oven to 350°. Cook mostaccioli according to package directions for al dente; drain., Meanwhile, in a 6-qt. stockpot, cook beef, sausage, onion, peppers, mushrooms and garlic over medium-high heat 6-8 minutes or until meat is no longer pink and vegetables are tender, breaking meat into crumbles; drain., Stir in tomatoes, tomato sauce, Italian seasoning and sugar. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes to allow flavors to blend., Stir in 1-1/2 cups cheese and mostaccioli. Transfer to a greased 13x9-in. baking dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted.

TRIPLE CHEESE MOSTACCIOLI BAKE

Steps:

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