Can You Freeze Mostaccioli Recipes

BAKED MOSTACCIOLI

Steps:

• Preheat oven to 350°F and coat a large casserole dish with cooking spray.
• Cook the pasta al dente according to package instructions, drain and set aside. If you are making the pasta ahead of time, toss with 2 teaspoons olive oil to prevent sticking and drying out.
• In a large mixing bowl, stir together the ricotta cheese, egg, garlic powder, onion powder, salt, pepper and parmesan cheese.
• To the ricotta mixture, add the cooked pasta, sausage and 1 cup of the mozzarella cheese. When combined, pour into prepared casserole dish.
• Top with remaining 1 cup mozzarella cheese.
• Bake, uncovered, for 25-30 minutes or until top cheese is melted and bubbly.
• Remove and serve hot or wait until fully cooled before covering and refrigerating or freezing.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings.

MOSTACCIOLI WITH MEAT SAUCE

Steps:

• 1. In a medium saucepan, brown hamburger; drain.
• 2. To the browned beef, add; onion, green pepper, garlic, mushrooms, tomatoes, tomato paste, wine, basil, oregano, salt and pepper, and bay leaf.
• 3. Cover and let simmer for 30-45 minutes.
• 4. In a large stock pot, cook the pasta in boiling salted water for approximately 12-15 minutes or until tender.
• 5. Drain the pasta in a colander and add pasta back into the stock pot.
• 6. Add the meat sauce to the pot of pasta and mix thoroughly. Add a little more wine or water if it looks to thick or dry. Simmer until mostaccioli noodles and meat sauce are heated evenly. (Or you can spoon the sauce over individual plates of pasta instead).
• 7. Serve with freshly grated or shredded parmesan cheese on top.

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.

CHEDDAR CHICKEN MOSTACCIOLI

Steps:

• In a large saucepan, saute onion and celery in butter until tender. Stir in the soups, milk, mushrooms, pimientos, olives, Worcestershire sauce and seasonings. Add the chicken, mostaccioli, 3/4 cup cheddar cheese and the Swiss cheese; toss to mix. , Pour into a greased 13x9-in. baking dish. Cover and bake at 350° for 40 minutes. Uncover; sprinkle with remaining cheddar cheese and bake 15-20 minutes longer or until bubbly and cheese is melted. Freeze option: Cool unbaked casserole; cover and freeze. Freeze reserved cheese in separate freezer container. To use, partially thaw casserole and reserved cheese in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

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°.