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Mostaccioli Bake

 Mostaccioli Bake
This homey lasagna-style casserole from Dorothy Bateman of Carver, Massachusetts will appeal to the whole family. There's plenty of spaghetti sauce to keep the layers of tender pasta and spinach-cheese mixture moist. "It's a hearty main dish that can be made early in the day, refrigerated and baked at dinnertime," Dorothy notes.
8 ServingsPrep: 15 min. Bake: 40 min.


  • 8 ounces uncooked mostaccioli
  • 1 egg
  • 1 egg white
  • 2 cups (16 ounces) 1% cottage cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
  • 2/3 cup shredded Parmesan cheese, divided
  • 1/3 cup minced fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2-1/2 cups meatless spaghetti sauce, divided


  • Cook pasta according to package directions. Meanwhile, in a large
  • bowl, combine the egg, egg white, cottage cheese, spinach, 2/3 cup
  • mozzarella cheese, 1/3 cup Parmesan cheese, parsley, salt and
  • pepper; set aside. Drain pasta; stir in 2 cups spaghetti sauce.
  • Layer half of the pasta mixture in a greased 11-in. x 7-in. baking
  • dish coated with cooking spray. Layer with spinach mixture,
  • remaining pasta mixture and remaining spaghetti sauce.
  • Cover and bake at 350° for 35-40 minutes or until bubbly.
  • Uncover; sprinkle with remaining mozzarella and Parmesan cheeses.

2 of 2

Mostaccioli Bake (continued)

Directions (continued)

  • Bake 5 minutes longer or until cheese is melted. Yield: 8 servings.
Nutritional Facts: One serving equals 286 calories, 7 g fat (4 g saturated fat), 42 mg cholesterol, 837 mg sodium, 35 g carbohydrate, 4 g fiber, 21 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.