Baked Cheesy Mostaccioli Recipe

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Baked Cheesy Mostaccioli Recipe

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My friends and family often request this family favorite. Because the sauce works well with several Italian meals, I make a large batch to use for weekday dinners or last-minute company. —Dayna Brohm, Gold Canyon, Arizona
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min.

Ingredients

  • 3 cups uncooked mostaccioli
  • 1 pound ground beef
  • 2 Italian sausage links, casings removed
  • 1 small onion, chopped
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped fresh mushrooms
  • 1 garlic clove, minced
  • 1 can (15 ounces) crushed tomatoes
  • 2 cans (8 ounces each) tomato sauce
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon sugar
  • 2 cups shredded cheddar cheese, divided

Directions

Preheat oven to 350°. Cook mostaccioli according to package directions for al dente; drain.
Meanwhile, in a 6-qt. stockpot, cook beef, sausage, onion, peppers, mushrooms and garlic over medium-high heat 6-8 minutes or until meat is no longer pink and vegetables are tender, breaking up meat into crumbles; drain.
Stir in tomatoes, tomato sauce, Italian seasoning and sugar. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes to allow flavors to blend.
Stir in 1-1/2 cups cheese and mostaccioli. Transfer to a greased 13x9-in. baking dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted. Yield: 6 servings.
Originally published as Baked Cheesy Mostaccioli in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p24

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  • 3 cups uncooked mostaccioli
  • 1 pound ground beef
  • 2 Italian sausage links, casings removed
  • 1 small onion, chopped
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped fresh mushrooms
  • 1 garlic clove, minced
  • 1 can (15 ounces) crushed tomatoes
  • 2 cans (8 ounces each) tomato sauce
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon sugar
  • 2 cups shredded cheddar cheese, divided
  1. Preheat oven to 350°. Cook mostaccioli according to package directions for al dente; drain.
  2. Meanwhile, in a 6-qt. stockpot, cook beef, sausage, onion, peppers, mushrooms and garlic over medium-high heat 6-8 minutes or until meat is no longer pink and vegetables are tender, breaking up meat into crumbles; drain.
  3. Stir in tomatoes, tomato sauce, Italian seasoning and sugar. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes to allow flavors to blend.
  4. Stir in 1-1/2 cups cheese and mostaccioli. Transfer to a greased 13x9-in. baking dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted. Yield: 6 servings.
Originally published as Baked Cheesy Mostaccioli in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p24

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