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
- 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
- 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; 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.
Originally published as Baked Mostaccioli in Country Ground Beef 1993, p55
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Baked Mostaccioli
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review