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Baked Mostaccioli Recipe

Baked Mostaccioli Recipe

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. YIELD: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

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.

Nutritional Facts

1 piece: 271 calories, 11g fat (5g saturated fat), 49mg cholesterol, 593mg sodium, 23g carbohydrate (6g sugars, 3g fiber), 20g protein

Reviews for Baked Mostaccioli

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MY REVIEW
Reviewed Apr. 7, 2015

"A classic pasta supper my family devours every time! So easy and such flavor makes it a great one for holidays too!"

MY REVIEW
Reviewed Nov. 2, 2014

"This was a hit! I also used a half pound of italian sausage and highly recommend the addition. I used a 16 oz sauce instead of 8 oz. It was not dry at all"

MY REVIEW
Reviewed Aug. 17, 2014

"Excellent recipe! I doubled this for a potluck, and it came out great!"

MY REVIEW
Reviewed May. 19, 2014

"Made the recipe using Quinoa with onion and garlic in beef broth in place of ground meat b/c being pregnant, ground meat makes me vomit. Smells delicious! Can't wait! Also added diced zucchini and yellow squash to give it more body."

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."

MY REVIEW
Reviewed Aug. 9, 2012

"I've made this dish many times and there are never any leftovers."

MY REVIEW
Reviewed Jan. 29, 2012

"I would like to see reviews of the recipe as printed. "What I did to the recipe" is not helpful."

MY REVIEW
Reviewed Jan. 21, 2012

"Came out very dry."

MY REVIEW
Reviewed Dec. 22, 2011

"After I made a few alternations, this proved to be a very easy supper. I rated it 4 stars because it was good, just a lot like other casseroles. I halved the recipe and used small shell pasta instead. I skipped the diced tomatoes and added some spaghetti sauce. I also skipped the tomato paste and mushrooms and skipped the step of simmering with the bay leaf. To add more smoothness, try adding something like 2 oz. of softened cream cheese. Overall, good basic casserole."

MY REVIEW
Reviewed Aug. 26, 2011

"Everyone (incl. 2 kids - 8 & 11) devoured this one! I did skip the mushrooms though, but added fresh green pepper instead. I also added an additional cup of cheese (3 total). LOVE THIS RECIPE!"

MY REVIEW
Reviewed May. 28, 2011

"The recipe was good I did however tweak it a little bit for more flavor i used some of the other reviewers sugustions such as using fresh mushrooms, half italian sausage for some of the ground beef ,fresh basil and oregano. It came out really good and it reheats well. I will definately make again."

MY REVIEW
Reviewed Mar. 7, 2011

"Our family really liked this recipe. I used half a pound of Italian sausage-turkey plus one pound of the lean ground beef. I used fresh mushrooms and extra garlic. Yummy!"

MY REVIEW
Reviewed Mar. 3, 2011

"this is wonderful.I added more garlic, worcestershire sauce,pepper flakes, oregano and red wine for some of the water as badkitty suggested in her review,just because it sounded so good.My husband said it was a keeper."

MY REVIEW
Reviewed Jan. 17, 2011

"I wasn't wowed by this recipe but it was still very good. For me, it seemed like it needed a little something extra. Leftovers warm up well and I almost think it was better the next day. Served it with a Caesar salad and garlic bread. Whole family ate it but no one made any comments about it."

MY REVIEW
Reviewed Nov. 9, 2010

"This recipe is so good. My husband also does not like red sauce pastas but he even loved this!!!"

MY REVIEW
Reviewed Aug. 12, 2010

"I made this for a family reunion a few weeks back and everyone loved it!! I used Italian Seasoned ground turkey instead of the beef and also substituted red cooking wine for part of the water. Deeelicious and easy to make!!"

MY REVIEW
Reviewed Jul. 1, 2010

"My husband and I loved this. He isn't a "red sauce" lover and he REALLY enjoyed this. Because it made so much, I put some in a smaller casserole dish for the two of us and made a larger one and froze it for another day when we have company. Yes, it is that good!"

MY REVIEW
Reviewed Jun. 12, 2010

"I have made this for over a year now. My 5 year old requests it for his Birthday."

MY REVIEW
Reviewed Jan. 20, 2010

"Very delicious! Everyone loved it. I enjoyed making it especially making the sauce! Everything about this recipe is great! I would def make it again!"

MY REVIEW
Reviewed Jan. 15, 2010

"I made this for my family last night and WOW - this is a really good dish! There was plenty of flavor and was pretty easy to make. The first "wow-factor" was pulling it out of the oven - it provides a GREAT presentation. I served it with the following: salad (romaine lettuce) with oil/vinegar dressing, italian green beans, and garlic bread."

MY REVIEW
Reviewed Aug. 26, 2009

"I forgot to add that I do use half ground beef and half italian sausage."

MY REVIEW
Reviewed Aug. 26, 2009

"I have tried many versions of this and I have marked this one as my favorite. It is really delicious and pretty easy to make!"

MY REVIEW
Reviewed Apr. 14, 2008

"I think I will try italian sausage instead of ground beef next time to give it alittle more flavor/bite. But it was easy to make."

MY REVIEW
Reviewed Apr. 9, 2008

"very easy dish to make"

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.