BAKED MOSTACCIOLI RICOTTA RECIPES

Name: Simple Baked Mostaccioli
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 2 cups spaghetti sauce with meat, your favorite (we prefer Gramma's Spaghetti Sauce (Cheater "from Scratch") ); 3 cups cooked mostaccioli noodles; 3 tablespoons small curd cottage cheese or 3 tablespoons ricotta cheese; 1 cup mozzarella cheese, shredded

SIMPLE BAKED MOSTACCIOLI RECIPE - FOOD.COM

Simple Baked Mostaccioli Recipe - Food.com image

This hearty comfort dish is super quick and easy for any weeknight. These ingredient amounts aren't set in stone, make yours with more pasta and less sauce or we like our sauce so much that we use more sauce than pasta with lots of cheese. This is easy and you can make it with whatever you have around.

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

2 cups spaghetti sauce with meat, your favorite (we prefer Gramma's Spaghetti Sauce (Cheater "from Scratch"))
3 cups cooked mostaccioli noodles
3 tablespoons small curd cottage cheese or 3 tablespoons ricotta cheese
1 cup mozzarella cheese, shredded

Steps:

Preheat oven to 350°F.
Mix all ingrdients in a casserole dish, cover with Mozzarella.
Bake, covered if your cheese is browning too quickly, until browned and bubbily and heated through.

Nutrition Facts : Calories 386.3, FatContent 7.9, SaturatedFatContent 4.1, CholesterolContent 23.9, SodiumContent 218.1, CarbohydrateContent 59.8, FiberContent 2.5, SugarContent 2.7, ProteinContent 17.6

BEST BAKED MOSTACCIOLI - HOW TO MAKE BAKED MOSTACCIOLI

Best Baked Mostaccioli - How to Make Baked Mostaccioli image

Baked Mostaccioli or baked ziti, you wont be able to taste any different kind of pasta.

Provided by Laura Rege

Categories Sunday lunch baking dinner meat

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tbsp. extra-virgin olive oil
1 lb. sweet italian sausage, remove from casing
2 cloves garlic, minced
1/8 tsp. crushed red pepper flakes
1 (28-oz.) can whole peeled tomatoes, pulsed in a blender
1 sprig of fresh basil, plus more chopped for garnish
Kosher salt
Freshly ground black pepper
8 oz. Penne pasta
1 large egg
1 c. ricotta
1/2 c. freshly grated Parmesan, divided
1 1/2 c. shredded mozzarella, divided

Steps:

Preheat oven to 450°. In a medium saucepan over medium heat, heat oil. Add sausage and cook, breaking up into small pieces with a wooden spoon, until golden, about 8 minutes. Add garlic and red pepper flakes to sausage and cook, stirring until fragrant, about 30 seconds. Stir in tomatoes and basil and bring to a boil. Reduce to a simmer, and cook, stirring occasionally until sauce is thickened slightly, about 15 minutes. Season with salt and pepper. Remove from heat. Bring a large pot of salted water to a boil. Cook pasta until al dente, about 2 minutes less than package instructions; drain. Meanwhile, in a small bowl, lightly beat egg. Stir in ricotta, 1/2 cup Parmesan, and ½ cup mozzarella into the egg. Season with salt and pepper. Spread a thin layer of the tomato sauce in a 2-quart baking dish. Arrange penne on top of tomato sauce in an even layer and dollop with ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining 1 cup mozzarella. Bake mostaccioli until top is deeply golden and sauce is bubbling, about 15 minutes. Garnish with basil before serving.

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