Cheesy Mostaccioli Recipes

Steps:

• Heat the canola oil in a large pot over medium heat. Stir in the onion and red pepper, and cook until the onion has softened and turned translucent, about 5 minutes. Add the pork sausage, cook and stir until the sausage is crumbly and browned, about 10 minutes. Drain off and discard any excess fat, then stir in the crushed tomatoes, garlic powder, Italian seasoning, sugar, salt, and pepper. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and simmer 20 to 30 minutes until the sauce has reached your desired consistency.
• Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the penne pasta, and cook until al dente, 8 to 10 minutes. Drain the penne, then toss with the red sauce and Italian cheese blend. Stir until the cheese has melted. Season to taste with salt and pepper before serving.

Steps:

• 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 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.

Steps:

• 1. To make the sauce: Heat 2 tablespoons of the vegetable oil in a large skillet over medium-high heat. Add the beef, garlic, salt to taste, and the pepper and cook, breaking up the meat with a wooden spoon, until the beef is browned. Set aside.
• 2. Heat the rest of the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring a bit, until soft. Stir in all of the tomato products. Fill the tomato puree can with hot water, and stir in the beef and chicken base to dissolve. Add the mixture to the saucepan along with the Parmesan, steak seasoning, garlic salt, basil, and parsley, and bring to a simmer.
• 3. Add the beef to the sauce, reduce the heat to low, and simmer, uncovered, for 1 hour, stirring occasionally. Taste and add salt, if necessary.
• 4. To make the baked pasta: Preheat the oven to 350 degrees F. Lightly oil a 10-inch deep-dish pie plate.
• 5. Toss the cooked pasta with 2 cups of the meat sauce and 11/2 cups each of the mozzarella and Cheddar cheeses. Mound the mixture in the pie dish and top with the rest of the meat sauce and the mozzarella and Cheddar. Place the pie dish on a baking sheet, and bake until bubbling and golden brown, 25 to 30 minutes. Top with the Parmesan cheese and serve hot.

Steps:

• Prepare the pasta according to the package directions; rinse and drain.
• In a non-stick skillet, cook and stir the beef over medium-high heat until meat is browned; drain.
• Add in spaghetti sauce, soup, pepper, and Italian seasoning; stir to combine.
• In a large bowl, mix together the pasta, sauce, and 2 cups cheese.
• Transfer mixture to a greased 4-quart baking dish.
• Sprinkle remaining 1 cup cheese over the top.
• Bake at 350° for 40 minutes or until heated through.
• Note: OAMC instructions--To freeze: Complete recipe through step 6. Seal with foil or place in a zip top bag. Freeze.
• To serve: Thaw in fridge overnight. Bake as directed.

Steps:

• In large saucepan bring about 3 quarts water to boil. Add pasta. Return to boiling, cook for 9 minutes. Add frozen mixed vegetables. REturn to boiling, cook for 5-7 minutes more til pasta is tender but slightly firm and vegetables are crisp tender. Drain, rinse with cold water and drain again.
• For sauce, in a large saucepan cook onion in margarine or butter till tender. Stir in flour and bouillon granules. Add milk all at once. Cook and stir till thickened and bubbly. Add cheese, stirring till melted. Stir in cilantro or parsley. Remove from heat.
• Add pasta and chicken or tuna to the sauce, toss to coat. Spoon mixture into a 2 qt baking dish. Cover with foil.
• Bake in a 375 oven for 20 minutes. Remove foil. Arrange tomato slice halves on top of pasta mixture. Bake uncovered for 5-10 minutes more until heated through. Let stand 10 minutes before serving.

Steps:

• Heat oven to 375°F.
• Brown meat in large skillet; drain. Add pasta, spaghetti sauce and 1/4 cup Parmesan; mix well.
• Spoon into 13x9-inch baking dish. Top with mozzarella and remaining Parmesan.
• Bake 15 to 20 min. or until heated through.

Steps:

• Cook pasta according to package directions; drain. Crumble sausage into a Dutch oven. Cook over medium heat until no longer pink; drain. Stir in spaghetti sauce and pasta. In a large bowl, combine the egg, ricotta cheese and mozzarella cheese. , Spoon half of the pasta mixture into a greased shallow 3-qt. baking dish; layer with cheese mixture and remaining pasta mixture. , Cover and bake at 375° for 40 minutes or until a thermometer reads 160°. Uncover; top with Romano cheese. Bake 5 minutes longer or until heated through.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook mostaccioli in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain.
• Meanwhile, heat a nonstick pan over medium-high heat. Cook and stir ground beef until browned and crumbly, 5 to 10 minutes. Remove from the heat. Drain and discard grease. Add spaghetti sauce to the pan and mix with the beef.
• Transfer beef mixture to the prepared baking dish. Spread evenly over the bottom and layer cooked pasta over top. Sprinkle with mozzarella and Parmesan cheeses. Cover with foil.
• Bake in the preheated oven for 40 minutes. Remove foil and continue to bake until cheese is melted and lightly browned, about 10 more minutes.