Three-Cheese Meatball Mostaccioli Recipe

4.5 8 8
Three-Cheese Meatball Mostaccioli Recipe
Three-Cheese Meatball Mostaccioli Recipe photo by Taste of Home
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Three-Cheese Meatball Mostaccioli Recipe

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4.5 8 8
Publisher Photo
When my husband travels for work, I make a special dinner for my kids to keep their minds off missing Daddy. This tasty mostaccioli is meatball magic. —Jennifer Gilbert, Brighton, Michigan
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.

Ingredients

  • 1 package (16 ounces) mostaccioli
  • 2 large eggs, lightly beaten
  • 1 carton (15 ounces) part-skim ricotta cheese
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 tablespoon brown sugar
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 2 jars (24 ounces each) pasta sauce with meat
  • 1/2 cup grated Romano cheese
  • 1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
  • 3/4 cup shaved Parmesan cheese
  • Minced fresh parsley or fresh baby arugula, optional

Directions

Preheat oven to 350°. Cook mostaccioli according to package directions for al dente; drain. Meanwhile, in a small bowl, mix eggs and ricotta cheese.
In a 6-qt. stockpot, cook beef and onion 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in brown sugar and seasonings. Add pasta sauce and mostaccioli; toss to combine.
Transfer half of the pasta mixture to a greased 13x9-in. baking dish. Layer with ricotta mixture and remaining pasta mixture; sprinkle with Romano cheese. Top with meatballs and Parmesan cheese.
Bake, uncovered, 35-40 minutes or until heated through. If desired, top with parsley. Yield: 10 servings.
Originally published as Three-Cheese Meatball Mostaccioli in Simple & Delicious October/November 2015

Nutritional Facts

1-1/3 cups: 541 calories, 23g fat (11g saturated fat), 105mg cholesterol, 1335mg sodium, 55g carbohydrate (13g sugars, 5g fiber), 34g protein.

  • 1 package (16 ounces) mostaccioli
  • 2 large eggs, lightly beaten
  • 1 carton (15 ounces) part-skim ricotta cheese
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 tablespoon brown sugar
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 2 jars (24 ounces each) pasta sauce with meat
  • 1/2 cup grated Romano cheese
  • 1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
  • 3/4 cup shaved Parmesan cheese
  • Minced fresh parsley or fresh baby arugula, optional
  1. Preheat oven to 350°. Cook mostaccioli according to package directions for al dente; drain. Meanwhile, in a small bowl, mix eggs and ricotta cheese.
  2. In a 6-qt. stockpot, cook beef and onion 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in brown sugar and seasonings. Add pasta sauce and mostaccioli; toss to combine.
  3. Transfer half of the pasta mixture to a greased 13x9-in. baking dish. Layer with ricotta mixture and remaining pasta mixture; sprinkle with Romano cheese. Top with meatballs and Parmesan cheese.
  4. Bake, uncovered, 35-40 minutes or until heated through. If desired, top with parsley. Yield: 10 servings.
Originally published as Three-Cheese Meatball Mostaccioli in Simple & Delicious October/November 2015

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Reviews forThree-Cheese Meatball Mostaccioli

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MY REVIEW
puzzlemad User ID: 3329799 269747
Reviewed Jul. 20, 2017

"Simple & very tasty. I halved the recipe as there is only 2 0f us. Enough for leftovers."

MY REVIEW
dschultz01 User ID: 1076910 257381
Reviewed Nov. 27, 2016

"This was very good. Just be sure to choose good meatballs. The ones I bought were not that good."

MY REVIEW
DWare5883 User ID: 5884353 249109
Reviewed Jun. 5, 2016

"I thought this was a very good recipe. The only thing I might change is maybe just use a little bit less sugar. I thought it was just a little sweet. Other than that I thought it was good."

MY REVIEW
MizzBanker User ID: 8798245 245219
Reviewed Mar. 10, 2016

"To "chsw" question. No there is "not" a problem with the recipe. Yes, it states to cook the ground beef because there is crumbled ground beef in addition to the packaged Italian meatballs which are added on top last. Did you read the entire recipe? Unfair to rate a 3 because you did not "read" through the entire recipe. The recipe is a quick, easy, filling and tasty family meal. I always add fresh garlic to these dishes in place of the garlic powder. It lends for an amazingly fresh burst of garlic flavor. Just complete your meal by adding a garden salad and French bread. Enjoy!"

MY REVIEW
chsw User ID: 6677117 245217
Reviewed Mar. 10, 2016

"Does anyone see a problem with this recipe. It is called Three-Cheese "Meatball" Mostaccioli but in the recipe is says " cook beef and onion 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles"."

MY REVIEW
Angel182009 User ID: 6228642 238064
Reviewed Nov. 25, 2015

"So easy to put together and very tasty! This made a lot! I even had enough to freeze after feeding guests for a big dinner."

MY REVIEW
tchr90 User ID: 2795278 235581
Reviewed Oct. 25, 2015

"This is a keeper!! I asked my husband what new recipe he wanted try the day I received my October/November issue of Simple and Delicious and this was his choice. It was so good! I thought it tasted even better reheated the next day for lunch. I have already had two friends ask me for the recipe!"

MY REVIEW
Remenec User ID: 6059530 232155
Reviewed Sep. 1, 2015

"This was a hit with my kids!"

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