Baked Mostaccioli
I came across this mostaccioli several years ago, and it has been a hit with my family ever since. It's ideal to take to our church potlucks, because it serves a large group.—Darlene Carlson, Jamestown, North Dakota
Ingredients
- 8 ounces uncooked mostaccioli
- 1-1/2 pounds ground beef
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 1 can (28 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 1 can (6 ounces) tomato paste
- 1 can (4 ounces) sliced mushrooms
- 1/2 cup water
- 1 to 1-1/4 teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1/8 teaspoon pepper
- 1 bay leaf
- 2 cups shredded part-skim mozzarella cheese
- 1/2 cup grated Parmesan cheese
Reviews
A classic pasta supper my family devours every time! So easy and such flavor makes it a great one for holidays too!
This was a hit! I also used a half pound of italian sausage and highly recommend the addition. I used a 16 oz sauce instead of 8 oz. It was not dry at all
Excellent recipe! I doubled this for a potluck, and it came out great!
Made the recipe using Quinoa with onion and garlic in beef broth in place of ground meat b/c being pregnant, ground meat makes me vomit. Smells delicious! Can't wait! Also added diced zucchini and yellow squash to give it more body.
Great recipe, I would recommend using a half pound of spicy Italian sausage as well.
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I made this in the morning for a party & then reheated & served in my slow cooker in the evening. All of my guests loved this dish. Everyone thought this was catered with the rest of the food. People were raving about it & wanted to take some home. I do suggest making a double batch if you'll be serving it for a party. Very very good.
Yum-o! Very good and easy. Followed the recipe as is. The leftovers were very good also!
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Just made it and I like it very much. I used Monterey Jack Cheese and Moz. cheese because that is what I had on hand. Turned out very good. My husband will like it too!