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Baked Mostaccioli Recipe
Baked Mostaccioli Recipe photo by Taste of Home

Baked Mostaccioli Recipe

Read Reviews (27)
4.67 27
Publisher Photo
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
TOTAL TIME: Prep: 55 min. Bake: 30 min.
MAKES:10-12 servings
TOTAL TIME: Prep: 55 min. Bake: 30 min.
MAKES: 10-12 servings

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

Nutritional 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.

Directions

  1. Preheat oven to 350 °. Cook mostaccioli according to package directions; drain and set aside. Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute. Drain.
  2. 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.
  3. 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.
  4. Cover and bake 30-35 minutes or until heated through. Let stand 5 minutes before serving. Yield: 10-12 servings.
Originally published as Baked Mostaccioli in Country Ground Beef 1993, p55

Nutritional 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.

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Baked Mostaccioli(27)

AVERAGE RATING
   (27)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (7)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 6, 2013

Great recipe, I would recommend using a half pound of spicy Italian sausage as well.

MY REVIEW
Reviewed May. 19, 2013

I made this in the morning for a party & then reheated & served in my slow cooker in the evening. All of my guests loved this dish. Everyone thought this was catered with the rest of the food. People were raving about it & wanted to take some home. I do suggest making a double batch if you'll be serving it for a party. Very very good.

MY REVIEW
Reviewed Feb. 12, 2013

Yum-o! Very good and easy. Followed the recipe as is. The leftovers were very good also!

MY REVIEW
Reviewed Jan. 24, 2013

Just made it and I like it very much. I used Monterey Jack Cheese and Moz. cheese because that is what I had on hand. Turned out very good. My husband will like it too!

MY REVIEW
Reviewed Sep. 20, 2012

My family loves this recipe and I make it all the time. It is great for a crowd and I can make it up the day before and bake it the next day for dinner. I have even made a double batch and frozen some (before I baked it) for later use. I do not measure the cheese so I am sure I add more than called for.

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