Mom's Mostaccioli Recipe

3.5 2 5
Mom's Mostaccioli Recipe
Mom's Mostaccioli Recipe photo by Taste of Home
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Mom's Mostaccioli Recipe

Read Reviews
3.5 2 5
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
MAKES:
4-6 servings
TOTAL TIME:
Prep: 35 min. Bake: 30 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 35 min. Bake: 30 min.

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)

Directions

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 each: 371 calories, 14g fat (8g saturated fat), 43mg cholesterol, 783mg sodium, 43g carbohydrate (12g sugars, 5g fiber), 21g protein.

  • 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)
  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

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MY REVIEW
Emily Johnson User ID: 1777599 27917
Reviewed Aug. 5, 2014

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

MY REVIEW
Midlynn User ID: 7494662 89066
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"

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