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
CHICKEN & SPINACH MOSTACCIOLI
So simple but so good, this saucy pasta dish is always well received. I love that I can prepare in no time on weeknight, but it tastes like I slaved all day. A sprinkle of fresh basil on top adds just the right sweetness. -Susan Hein, Burlington, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Cook mostaccioli according to package directions for al dente. Meanwhile, in a small bowl, combine tomatoes and boiling water; let stand 5 minutes. Drain., In a Dutch oven, heat butter over medium heat. Add onion and garlic; cook and stir 4-5 minutes or until tender. Stir in flour until blended; gradually whisk in broth and cream. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in spinach, chicken, drained tomatoes, salt and pepper., Drain mostaccioli; add to the pan. Cook until heated through and spinach is wilted, stirring occasionally. Sprinkle with basil.
Nutrition Facts : Calories 527 calories, Fat 19g fat (10g saturated fat), Cholesterol 109mg cholesterol, Sodium 997mg sodium, Carbohydrate 55g carbohydrate (9g sugars, Fiber 4g fiber), Protein 33g protein.
MOSTACCIOLI WITH SPINACH AND FETA
I use mostaccioli or penne, whichever is available. I have served this hot or cold.
Provided by Cathy Burghardt
Categories Main Dish Recipes Pasta
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Drain, and set aside.
- Heat oil in a large pot. Add tomatoes, spinach, and garlic; cook and stir 2 minutes, or until spinach is wilted and mixture is thoroughly heated. Add pasta and cheese; cook 1 minute. Season to taste with salt and pepper.
Nutrition Facts : Calories 301 calories, Carbohydrate 34.1 g, Cholesterol 33.6 mg, Fat 13.8 g, Fiber 3.4 g, Protein 12.5 g, SaturatedFat 6.5 g, Sodium 465.3 mg, Sugar 5.4 g
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.
MOSTACCIOLI SPINACH BAKE
From Cooking Light. I've upped the fat a little by using real butter, the recipe originally called for reduced-calorie stick margarine, so you can go that way if you prefer. If you can't find mostaccioli, any tubular pasta will do, like a penne. I can find mostaccioli easier than I can spell it. I usually melt the bit of butter at the end for making the topping; your choice, you can cut it in. Hope you enjoy!
Provided by BumblingBs
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Cook pasta according to package directions, omitting salt and fat. Drain, set aside.
- Melt 1 tablespoon butter in a medium heavy saucepan over medium-high heat. Add onion and garlic; saute 5 minutes or until tender. Add flour, cook 30 seconds, stirring constantly. Gradually add milk; cook 4 minutes or until bubbly. Remove from heat. Stir in 1/4 cup of cheese, Italian seasoning, and pepper; remove from heat.
- Combine pasta, cheese sauce, 1 cup parmesan cheese, tomatoes, and spinach in a large bowl; stir well. Spoon mixture into a 13 x 9 baking dish coated with cooking spray.
- Combine breadcrumbs, 2 tablespoons cheese, and remaining 1 tablespoon butter; sprinkle over pasta mixture. Bake at 350 for 30 minutes or until thoroughly heated. Garnish with parsley, if desired.
Nutrition Facts : Calories 396.2, Fat 11.9, SaturatedFat 6.8, Cholesterol 32, Sodium 651.5, Carbohydrate 51.7, Fiber 4.4, Sugar 5.3, Protein 21.6
HAM, SPINACH, AND MOSTACCIOLI CASSEROLE
From Better Homes and Gardens, this is a great casserole, especially to feed a lot of people. It has a rich and creamy sauce, but works well using milk instead of cream too!
Provided by jswinks
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to package. Drain and rinse.
- In large saucepan melt margarine. Add onion or leeks and garlic. Cover and cook about 5 mins or till onions are tender, stirring occasionally.
- Stir in flour, thyme, and pepper.
- Add half and half, light cream, or milk and the chicken broth all at once.
- Cook and stir til thick and bubbly. Cook and stir for 1 minute more.
- Stir in pasta, ham, and spinach.
- Spoon mixture into a 3 quart casserole.
- Cover and bake 30-35 mins at 350 or until heated through. Let stand 5 minutes. Stir gently before serving.
BAKED MOSTACCIOLI WITH TURKEY AND SPINACH
This is an adaptation of a recipe from Club Running magazine. It makes a very hearty dinner. The resulting casserole is thick, not at all runny, so you may want to add sauce or reduce pasta if you prefer it wetter. The cook time includes the sauce and pasta as well as the casserole itself.
Provided by cathianne
Categories One Dish Meal
Time 55m
Yield 8 , 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Bring water to a boil for pasta and cook according to directions. Rinse in cold water and set aside.
- While water is boiling for pasta, brown the turkey in a large skillet. Add garlic and cook until the turkey is no longer pink.
- Add crushed tomatoes and remaining spices. Cook at medium heat until bubbling. Add spinach and continue to heat until the sauce is thick.
- In a bowl, combine the ricotta cheese and half of the mozzarella.
- Mix pasta and sauce in a 10x15 pyrex-type dish. Spoon clumps of the cheese mixture over the pasta and sauce mixture and gently spread. Sprinkle remaining cheese over the casserole.
- Bake covered for 20 minutes at 375°F Uncover and bake for another 10 - 15 minutes. If cheese is not brown, turn oven to broil for NO MORE THAN 2 minutes.
Nutrition Facts : Calories 484.1, Fat 14.8, SaturatedFat 7.1, Cholesterol 75.5, Sodium 545.4, Carbohydrate 53.4, Fiber 4.8, Sugar 2.4, Protein 35.4
MOSTACCIOLI
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
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
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
BAKED SPINACH MOSTACCIOLI
Make and share this Baked Spinach Mostaccioli recipe from Food.com.
Provided by ratherbeswimmin
Categories Spinach
Time 1h
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Place half the cooked/drained mostaccioli in a lightly greased 2 1/2 quart casserole dish; top with spinach and mushrooms (sprinkle with a little salt and pepper).
- Place remaining mostaccioli over mushroom mixture; pour spaghetti sauce over top.
- Sprinkle with cheese.
- Bake in a 350° oven for 30 minutes.
Nutrition Facts : Calories 375.4, Fat 10, SaturatedFat 3.7, Cholesterol 17.7, Sodium 975.1, Carbohydrate 55.6, Fiber 3.3, Sugar 16.6, Protein 16.1
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