Mostaccioli Recipes

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MOSTACCIOLI



Mostaccioli image

We just love this pasta dish! I takes like lasagna but is so much easier to make. Try it...I'm sure it'll become your family's favorites too.

Provided by Windy City Girl in

Categories     < 4 Hours

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 7

1 lb uncookded mostaccioli pasta or 1 lb tubular pasta
1 1/2 lbs bulk Italian sausage
28 ounces meatless spaghetti sauce
1 egg, beaten
1 (15 ounce) carton ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated romano cheese

Steps:

  • Cook pasta according to package directions, drain.
  • Crumble sausage into Dutch oven.
  • Cook over medium heat until no longer pink; drain.
  • Stir in the spaghetti sauce and pasta.
  • In a bowl, combine the egg, riccota cheese and mozzarella cheese.
  • Spoon half of the pasta mixture into a greased shallow 3-qt. baking dish; layer with the cheese mixture and remaining pasta mixture.
  • Cover and bake at 375 degrees for 40 minutes.
  • Uncover; top with Romano cheese.
  • Bake 5 minutes longer or until heated through.

EASY MOSTACCIOLI



Easy Mostaccioli image

This rich and cheesy casserole freezes so well that no one would ever guess it had been on ice! It'll appeal to all ages. Margaret McNeil - Germantown, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 casseroles (6 servings each).

Number Of Ingredients 9

1 package (16 ounces) mostaccioli
1-1/2 pounds ground beef
1-1/4 cups chopped green pepper
1 cup chopped onion
1 jar (26 ounces) spaghetti sauce
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1-1/2 teaspoons Italian seasoning
3/4 teaspoon pepper
2 cups shredded part-skim mozzarella cheese, divided

Steps:

  • Preheat oven to 350°. Cook mostaccioli according to package directions. Meanwhile, in a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce, soup, Italian seasoning and pepper., Drain mostaccioli. Add mostaccioli and 1-1/2 cups cheese to beef mixture. Transfer to two greased 11x7-in. baking dishes. Sprinkle with remaining cheese. , Cover and bake 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted. Freeze option:Cover and freeze unbaked casseroles up to 3 months. To use, thaw in refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, covered, 50-60 minutes or until a thermometer reads 165°.

Nutrition Facts : Calories 351 calories, Fat 12g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 633mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges

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.

BAKED MOSTACCIOLI



Baked Mostaccioli image

Do it like Donatelli's, and don't skimp on the cheese.

Provided by Food Network

Categories     main-dish

Yield Makes 3 quarts sauce and 4 servings

Number Of Ingredients 22

1/4 cup vegetable oil, divided
2 pounds lean ground beef
1 tablespoon minced garlic
Kosher salt
1 teaspoon freshly ground black pepper
1 small onion, diced
2 (12-ounce) cans tomato paste
1 (29-ounce) can tomato puree
1 (15-ounce) can crushed tomatoes, with juice
1 tablespoon beef base, such as Better Than Bouillon
1 tablespoon chicken base, such as Better Than Bouillon
1/2 cup grated Parmesan cheese
2 teaspoons steak seasoning, such as McCormick's Montreal Steak Seasoning
1 teaspoon garlic salt
1 teaspoon dried basil
1 teaspoon dried parsley
Vegetable oil, for the baking dish
1 pound dried mostaccioli, cooked al dente
3 1/2 to 4 cups meat sauce, warm or at room temperature
2 1/2 cups shredded whole-milk mozzarella cheese
2 1/2 cups shredded sharp Cheddar cheese
Shredded or grated Parmesan cheese, for garnish

Steps:

  • 1. To make the sauce: Heat 2 tablespoons of the vegetable oil in a large skillet over medium-high heat. Add the beef, garlic, salt to taste, and the pepper and cook, breaking up the meat with a wooden spoon, until the beef is browned. Set aside.
  • 2. Heat the rest of the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring a bit, until soft. Stir in all of the tomato products. Fill the tomato puree can with hot water, and stir in the beef and chicken base to dissolve. Add the mixture to the saucepan along with the Parmesan, steak seasoning, garlic salt, basil, and parsley, and bring to a simmer.
  • 3. Add the beef to the sauce, reduce the heat to low, and simmer, uncovered, for 1 hour, stirring occasionally. Taste and add salt, if necessary.
  • 4. To make the baked pasta: Preheat the oven to 350 degrees F. Lightly oil a 10-inch deep-dish pie plate.
  • 5. Toss the cooked pasta with 2 cups of the meat sauce and 11/2 cups each of the mozzarella and Cheddar cheeses. Mound the mixture in the pie dish and top with the rest of the meat sauce and the mozzarella and Cheddar. Place the pie dish on a baking sheet, and bake until bubbling and golden brown, 25 to 30 minutes. Top with the Parmesan cheese and serve hot.

MOSTACCIOLI



Mostaccioli image

This versatile dish is quick, delicious and budget-friendly. I love to make my own spaghetti sauce. You can make the sauce ahead to save time. My family and I both enjoy this. I hope you do too.

Provided by Luv2cook

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes

Time 1h

Yield 12

Number Of Ingredients 12

2 teaspoons canola oil
½ cup chopped red onion
¼ cup red bell pepper, chopped
1 pound bulk pork sausage
4 (16 ounce) cans crushed tomatoes
1 teaspoon garlic powder
1 tablespoon Italian seasoning
1 teaspoon sugar
1 teaspoon salt
½ tablespoon ground black pepper
1 pound penne pasta
½ cup shredded Italian cheese blend

Steps:

  • Heat the canola oil in a large pot over medium heat. Stir in the onion and red pepper, and cook until the onion has softened and turned translucent, about 5 minutes. Add the pork sausage, cook and stir until the sausage is crumbly and browned, about 10 minutes. Drain off and discard any excess fat, then stir in the crushed tomatoes, garlic powder, Italian seasoning, sugar, salt, and pepper. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and simmer 20 to 30 minutes until the sauce has reached your desired consistency.
  • Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the penne pasta, and cook until al dente, 8 to 10 minutes. Drain the penne, then toss with the red sauce and Italian cheese blend. Stir until the cheese has melted. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 309.6 calories, Carbohydrate 40.3 g, Cholesterol 25.4 mg, Fat 11.6 g, Fiber 4.6 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 772 mg, Sugar 1.8 g

MOSTACCIOLI



Mostaccioli image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h45m

Yield 30 to 40 cookies

Number Of Ingredients 18

1 1/2 cups all-purpose flour
3/4 cup cake flour
1/2 cup almond flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/4 teaspoon ground nutmeg
Zest of 1/2 large lemon
Zest of 1/2 small orange
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 cup sugar
1/4 cup whole milk
2 tablespoons dark rum
1 large egg, at room temperature
1 1/2 cups semisweet chocolate chips (9 ounces), such as Ghirardelli
1/4 cup heavy cream

Steps:

  • Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone liners.
  • For the cookies: In a food processor, pulse together the flours, cocoa powder, baking powder, cinnamon, salt, nutmeg and the lemon and orange zests. Add the olive oil and butter and pulse until blended.
  • In a large bowl, whisk together the sugar, milk, rum and egg until smooth. Gradually stir the flour mixture into the egg mixture until a stiff dough forms. With damp fingers, shape the dough into 1-inch balls and place about 1-inch apart on the prepared baking sheets. Bake until the cookies are firm to the touch, 10 to 11 minutes. Cool for 10 minutes, then transfer the cookies to wire racks to cool completely, about 15 more minutes.
  • For the icing: Put the chocolate chips and cream in a heatproof medium bowl and place the bowl over a pan of barely simmering water. Stir frequently until the chocolate has melted and the mixture is smooth.
  • Dip the cookies halfway into the icing, then return them to the racks and let set at room temperature until firm, 1 1/2 to 2 hours.

EASY BEEF MOSTACCIOLI



Easy Beef Mostaccioli image

Stir beef, vegetables and mostaccioli pasta together and have a wonderful dinner to serve your family tonight.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 8

1 pound ground beef
1 medium onion, chopped (1/2 cup)
1 small green bell pepper, chopped (1/2 cup)
1 clove garlic, finely chopped
2 cups uncooked mostaccioli pasta (6 ounces)
3 cups tomato juice
2 teaspoons Worcestershire sauce
1/4 teaspoon pepper

Steps:

  • Cook beef, onion, bell pepper and garlic in 12-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in remaining ingredients.
  • Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 20 minutes, stirring occasionally. Uncover and simmer about 10 minutes longer, stirring occasionally, until desired consistency.

Nutrition Facts : Calories 475, Carbohydrate 55 g, Cholesterol 65 mg, Fiber 4 g, Protein 30 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 740 mg

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Top Asked Questions

How to cook mostaccioli in oven?
1 Preheat oven to 350°. Cook mostaccioli according to package directions. ... 2 Drain mostaccioli. Add mostaccioli and 1-1/2 cups cheese to beef mixture. ... 3 Cover and bake 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted. ...
What are the ingredients in a mostaccioli?
Ingredients 1 1 pound uncooked mostaccioli 2 1-1/2 pounds bulk Italian sausage 3 1 jar (28 ounces) meatless spaghetti sauce 4 1 large egg, lightly beaten 5 1 carton (15 ounces) ricotta cheese 6 2 cups shredded part-skim mozzarella cheese 7 1/2 cup grated Romano cheese More ...
What kind of cheese do you put on a baked mostaccioli?
Shredded Cheese: I like my white cheese combination of shredded mozzarella and parmesan. Some shredding asiago cheese can be added as well, or if you really want to cheese this baked mostaccioli up you can add some ricotta cheese in.
What does mostaccioli taste like?
The Mostaccioli itself is tender and grips the sauce perfectly, while the cheeses and robust meat sauce create an irresistibly savory flavor. CHEESY: The bubbly top layer of melted cheese draws you into this baked pasta dish and the middle layer of creamy ricotta cheese keeps you coming back for more.

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