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Baked Mostaccioli

 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: 55 min. Bake: 30 min.

Ingredients

  • 8 ounces uncooked mostaccioli
  • 1-1/2 pounds ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 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. Meanwhile, 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;

2 of 2

Baked Mostaccioli (continued)

Directions (continued)

  • simmer, uncovered, 30 minutes, stirring occasionally.
  • 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.
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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.