EASY BAKED MOSTACCIOLI
Steps:
- Preheat oven to 375°F. Grease a 9x13 pan.
- Cook pasta according to package directions in salted water until al dente. Do not overcook.
- Meanwhile, in a large saucepan brown ground beef, onion, and garlic until no pink remains. Drain any fat.
- Stir in marinara sauce, diced tomatoes, water, Italian seasoning, and sugar. Simmer 5 minutes. Stir in heavy cream and simmer an additional 5 minutes or until thickened.
- Spread 1 cup of sauce in the bottom of the prepared pan. Add half of the cooked pasta and top with half of the remaining sauce.
- Add remaining pasta, top with remaining sauce and cheeses.
- Bake 25-30 minutes or until hot and the cheese is lightly browned.
Nutrition Facts : Calories 523 kcal, Carbohydrate 44 g, Protein 26 g, Fat 28 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 104 mg, Sodium 870 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
THE BEST BAKED MOSTACCIOLI
The best baked mostaccioli has everything you love about lasagna - a savory meat sauce, creamy ricotta and melty mozzarella bubbling at the edges. But instead of flat lasagna noodles, the pasta is mostaccioli, a type of penne with a smooth exterior. The short, tubular shape encourages plenty of sauce and cheese to get trapped inside so every bite is satisfying. We upped the ante with a combination of ground beef and sweet Italian sausage, providing the classic meatiness in the tomato sauce. While mostaccioli originates from the Campania region in southern Italy, this specific dish has ties to Chicago and St. Louis as a hearty casserole to serve at large family gatherings.
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 8 servings
Number Of Ingredients 16
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.
DOROTHY'S BAKED MOSTACCIOLI
I don't know who the heck Dorothy is, but this is pretty good stuff. My husband tore this out of the paper,years back,when I was hospitalized,and begged me to make it when I was feeling better- so I did.Thanks, Dorothy, whoever you are!
Provided by HEP MEP
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350*.
- In a large skillet,combine sausage,pepper and onion,cook until browned.
- Stir in sauce and water.
- Bring to a boil,then simmer about 5 minutes.
- Put 1/2 cup of the sauce in a 9x12 baking dish.
- Top with half the pasta and 2 cups mozzarella cheese.
- Add remaining 3 cups sauce,remaining pasta and cheese.
- Bake 30 minutes,or until done.
OVEN BAKED MOSTACCIOLI
Make and share this Oven Baked Mostaccioli recipe from Food.com.
Provided by Donna S.
Categories < 4 Hours
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In large skillet, combine beef, green peppers and onion. Cook until meat has browned.
- Stir in spaghetti sauce, tomato sauce and water. Bring to a boil, then simmer 5 minutes.
- Pour 1 cup of meat sauce mixture into the bottom of a 9x13 baking dish.
- Top with half of the pasta.
- Then a layer of 2 cups of mozzarella cheese and all of the parmesan cheese.
- For the next layer, add 2 cups of sauce, remaining pasta and mozzarella cheese.
- Top with remaining sauce.
- Bake at 350 degrees for 30-45 minutes or until hot and bubbly.
- NOTE: To make ahead--completely assemble then refrigerate. Cook the assembled meal right before serving. You may have to add some cooking time because of the refrigeration. To make clean up easier, consider foil lining the baking dish. Easy clean up is so nice when entertaining!
MOSTACCIOLI BAKE
A wonderful mostaccioli bake! Enjoy with your favorite bread and a side salad.
Provided by COOKINGMOM
Time 1h
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 433.2 calories, Carbohydrate 33.7 g, Cholesterol 74.4 mg, Fat 20.6 g, Fiber 3.8 g, Protein 28.7 g, SaturatedFat 10 g, Sodium 829.9 mg, Sugar 6.8 g
EASY BAKED MOSTACCIOLI
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
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
HEALTHY BAKED MOSTACCIOLI
I adapted this from the April/may 08 issue of Healthy Cooking. For a lowfat recipe, this is surprisingly satisfying.
Provided by Umberle
Categories Poultry
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook mostaccioli according to package directions. Meanwhile, in a large saucepan, cook the turkey and onion over medium heat until the meat is no longer pink;drain if necessary.
- Stir in the tomatoes, tomato paste, water, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
- In a small bowl, combine cottage cheese and marjoram; set aside.
- Spread 1/2 cup meat sauce into an 9"x9" baking dish coated with cooking spray. Layer with half of the mostaccioli, meat sauce and mozzarella cheese. Top with cottage cheese mixture. Layer with remaining mostaccioli, meat sauce and mozzarella cheese. Sprinkle with Parmesan cheese.
- Bake, uncovered, at 350 for 30-40 minutes or until bublby and heated through.
SIMPLE BAKED MOSTACCIOLI
This hearty comfort dish is super quick and easy for any weeknight. These ingredient amounts aren't set in stone, make yours with more pasta and less sauce or we like our sauce so much that we use more sauce than pasta with lots of cheese. This is easy and you can make it with whatever you have around.
Provided by MommyMakes
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Mix all ingrdients in a casserole dish, cover with Mozzarella.
- Bake, covered if your cheese is browning too quickly, until browned and bubbily and heated through.
Nutrition Facts : Calories 386.3, Fat 7.9, SaturatedFat 4.1, Cholesterol 23.9, Sodium 218.1, Carbohydrate 59.8, Fiber 2.5, Sugar 2.7, Protein 17.6
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