Mostaccioli Baked Pasta With Creamy Sauce Italian Sausag Recipes

BAKED PENNE WITH ITALIAN SAUSAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large, deep skillet. Place sausage and onion in the skillet and cook over medium high heat until evenly brown. Drain excess fat. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with mozzarella.
• Bake in preheated oven for 20 minutes, or until cheese is melted.

MOSTACCIOLI WITH CREAMY TOMATO SAUCE

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.

ITALIAN MOSTACCIOLI BAKE

Steps:

• Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and salsa. Drain pasta; stir into meat mixture., Transfer to a greased 13x9-in. baking dish (dish will be full). Cover and bake at 350° for 40 minutes. Uncover; sprinkle with cheese. Bake 8-12 minutes longer or until heated through and cheese is melted.

MOSTACCIOLI (BAKED PASTA WITH CREAMY SAUCE & ITALIAN SAUSAG

Steps:

• Cook both boxes of noodles until they are semi done.
• Drain and set aside, but do not rinse.
• Melt 1 Tbsp butter in a saucepot.
• Add minced garlic (more or less if desired).
• Slowly add heavy whipping cream to melted butter and garlic mixture.
• Bring sauce to a slow simmer, then add 2 cups shredded Parmesan cheese.
• Stir until melted.
• Let sauce simmer on low.
• Break into pieces and brown Italian sausage.
• Add 2 thinly sliced peppers to meat mixture.
• When both are fully cooked, dump them into the sauce.
• Saute sliced mushrooms in 1 Tbsp butter seasoned with salt and pepper.
• When cooked, add to sauce.
• Place tomatoes in a food processor and process until blended with chunks.
• Add fresh basil to taste (don't be stingy - a lot is better).
• Add diced garlic to taste.
• Add olive oil.
• Don't be afraid to start small and add more basil, garlic and oil as you go.
• This tomato mixture can be made a day early; let set in refrigerator overnight.
• Add this dish to the sauce.
• Bring the huge pot to a boil, let it simmer just a minute or two.
• Take the penne noodles and divide them into the two 9x13-inch pans, spreading them out evenly.
• Divide sauce into each pan filled with the noodles and mix it with the noodles.
• Sprinkle Parmesan cheese over the top of both pans.
• Bake, uncovered, at 350 degrees for 20 to 25 minutes.

PASTA BAKE WITH ITALIAN SAUSAGE, TOMATO AND CREAM SAUCE

Steps:

• Bring 4-5 litres of water to the boil in a large pasta pot. Add pasta, stir to separate and cook for 10-12 minutes or until pasta is tender. Drain well and place in a large mixing bowl.
• Heat oil in a large pan over high heat. Add the sausage pieces to the pan and cook for 3-4 minutes or until golden and cooked through. Remove and set aside. Add mushrooms to pan and cook over high heat until cooked, about 3-4 minutes. Set aside with sausages.
• Reduce heat and add butter to pan. Add onion and garlic and cook gently for 2-3 minutes or until softenened. Add the semi dried tomatoes, water or stock. Return sausage and mushrooms to pan, with pasta, tomato sauce and spring onions. Toss well to combine then transfer half the mixture to a large well-greased baking dish (approximately 2 litre capacity).
• Dollop ricotta over pasta then top with the remaining sausage mixture and scatter with parmesan cheese.
• Bake in a preheated 200°C oven for 20 minutes.

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.