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Baked Mostaccioli

I came across this recipe several years ago, and it has been a hit with my family ever since. My children especially enjoy the unique noodles! It's ideal to take to our church potlucks, because it serves a large group.—Darlene Carlson, Jamestown, North Dakota

10-12 ServingsPrep: 35 min. Bake: 30 min.

Ingredients

8 ounces uncooked mostaccioli
1-1/2 pounds ground beef
1/2 cup chopped onion
1 garlic clove, minced
1 can (28 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 can (4 ounces) sliced mushrooms
1/2 cup water
1 to 1-1/4 teaspoons salt
1 teaspoon sugar
1 teaspoon dried basil
1/8 teaspoon pepper
1 bay leaf
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese

Directions

Preheat oven to 350 °. Cook mostaccioli according to package
directions; drain and set aside. In a large saucepan, cook beef and
onion over medium heat until meat is no longer pink. Add garlic;
cook 1 minute. Drain.
Stir in tomatoes, tomato sauce and paste, mushrooms, water, salt,
sugar, basil, pepper and bay leaf. Bring to a boil. Reduce heat;
simmer, uncovered, 30 minutes, stirring occasionally.

2 of 2

Baked Mostaccioli (continued)

Directions (continued)

Discard bay leaf. Stir in mostaccioli. Spoon half into a 13x9-in.
baking dish. Sprinkle with mozzarella cheese; layer with remaining
meat mixture. Sprinkle with Parmesan cheese.
Cover and bake 30-35 minutes or until heated through. Let stand 5
minutes before serving. Yield: 10-12 servings.

Nutrition Facts: 1 piece equals 271 calories, 11 g fat (5 g saturated fat), 49 mg cholesterol, 593 mg sodium, 23 g carbohydrate, 3 g fiber, 20 g protein.

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.