Show Subscription Form




Mom's Mostaccioli Recipe
Mom's Mostaccioli Recipe photo by Taste of Home

Mom's Mostaccioli Recipe

Publisher Photo
This traditional dish has been a stand-by in my kitchen since the 1960's. My daughter and son have even added it to their own recipe collections. You can also sprinkle this casserole with shredded Parmesan cheese.—Gayle Clark, Neptune Beach, Florida
TOTAL TIME: Prep: 35 min. Bake: 30 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 35 min. Bake: 30 min.
MAKES: 4-6 servings

Ingredients

  • 1/2 pound ground beef
  • 1 medium onion, chopped
  • 1/2 cup chopped green pepper
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 1/2 cup water
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 ounces mostaccioli, cooked and drained
  • 8 ounces sliced process cheese (Velveeta)

Nutritional Facts

1 serving (1 each) equals 371 calories, 14 g fat (8 g saturated fat), 43 mg cholesterol, 783 mg sodium, 43 g carbohydrate, 5 g fiber, 21 g protein.

Directions

  1. In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato paste, water, bay leaf, salt and pepper. Cover and simmer for 10 minutes; discard bay leaf. In a greased 11-in. x 7-in. baking dish, layer half of the mostaccioli, meat sauce and cheese; repeat layers. Bake, uncovered, at 350° for 30 minutes or until heated through. Let stand for 10 minutes before serving. Yield: 4-6 servings.
Originally published as Mom's Mostaccioli in Taste of Home Ground Beef Cookbook 1999, p238

Nutritional Facts

1 serving (1 each) equals 371 calories, 14 g fat (8 g saturated fat), 43 mg cholesterol, 783 mg sodium, 43 g carbohydrate, 5 g fiber, 21 g protein.

Full-Bodied Red Wine

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

Reviews for Mom's Mostaccioli

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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
Loading Image
Sort By :
MY REVIEW
Reviewed Aug. 5, 2014

"Great taste. Only substitution was that I used tomato sauce with basil and garlic rather than plain."

MY REVIEW
Reviewed Nov. 20, 2013

"This would probably be great if it wasn't ruined by the Velveeta cheese. Velveeta isn't even REAL cheese. It needs Ricotta and Mozzarella mixed in. That's the only way to make it! Processed Velveeta cheese is just downright NASTY. Sorry, JMO"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT