Mostaccioli
Tube noodles baked with my thick meaty spaghetti sauce and layered with ricotta, parmesan, topped with fresh mozzarella and baked to bubbly scrumptious perfection.
Why we love Mostaccioli so much!
This is one of my family’s favorite dinners. It’s simple, hearty, and so delicious. Add a salad and garlic toast, and you have the perfect dinner. I use my spaghetti sauce recipe, so often when I make my sauce, I make a double batch and freeze the leftovers to use at a later time to make mostaccioli, spaghetti pie, lasagna, or roll-up lasagna, so many easy dinners can come out of this one spaghetti sauce recipe! However, if you don’t want to make homemade sauce, you can always brown a pound of ground beef and use a jar of your favorite marinara sauce.
Gather these ingredients
How to make Mostaccioli
**coming soon this post is under construction
Mostaccioli
Equipment
- 1 9×13 inch baking dish
- 1 6 quart pot or large skillet
Ingredients
- 24 ounce marinara sauce
- 6 ounce tomato paste
- 1 lb lean ground beef
- 1 tbsp Italian seasoning
- 1 tsp salt
- 1 lb mostaccioli noodles
- 16 ounces ricotto cheese
- 8 ounces fresh mozzarella sliced
Instructions
Preheat oven to 375°
- In a large skillet or sauce pan brown meat. Add salt, Italian seasoning blend, and tomato past stir to combine.
- Add jar of marinara sauce + 1/2 of the jar full of water to the ground beef. Stir to combine, turn down to a simmer and let cook for 20 minutes over medium low heat.
- Fill large pot with water and add 1 tablespoon of salt, bring to a boil, cook mostaccioli shaped paste al dente. Do not over cook pasta. Remove pasta and drain. Do not rinse.
- Add pasta to the sauce. Stir and remove sauce from stove top.
- Add half of the pasta and sauce to baking dish. Spoon ricotta cheese over the of the past and sauce.
- Pour remaining pasta and sauce over top of ricotta. Slice mozzarella and lay over top of mostaccioli. Bake at 375 for 20-30 minutes. Until bubbly and cheese is starting to brown.
I made this tonight for dinner, it was awesome!!! Nice and easy, just the way I love to cook dinner, at least a couple of nights a week.
Jane, thanks for letting me know how much you like it. Hugs to you! Sheila
Mostaccioli makes me think of every Polish-American wedding I have attended – for some reason its a staple food item. And yet I don't think my Italian in-laws have ever made it. Curious.
This is brilliant! Right up my hubby's alley – he's a pasta fiend! 🙂
Oh, I love this recipe, although, once I make the sauce, I am not sure I will have LEFTOVERS. I think we might eat that all up! I will have to double the recipe, maybe. Thanks for sharing.
I am so making this soon…. My kids and I LOVE pasta and your recipes are taunting me, This looks amazing. I hope you have a wonderful weekend!!!