Mostacciolisauce Recipes

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.

EASY MOSTACCIOLI

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°.

MOSTACCIOLI

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.

MOSTACCIOLI

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

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.

MOSTACCIOLI SAUCE

Steps:

• Heat Oil, brown bacon until tender. Add ground beef, ground pork & onion and cook until meat is done. Add all remaining ingredients except the tomato paste and simmer under low heat for 1 hour. Add tomato paste and continue simmering for another 15 minutes.
• Serve over mostaccioli noodles.

BAKED MOSTACCIOLI

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 (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.

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.