Mostaccioli Casserole Recipes

Steps:

• Preheat oven to 350°. Cook mostaccioli according to package directions. Meanwhile, in a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce, soup, Italian seasoning and pepper., Drain mostaccioli. Add mostaccioli and 1-1/2 cups cheese to beef mixture. Transfer to two greased 11x7-in. baking dishes. Sprinkle with remaining cheese. , Cover and bake 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted. Freeze option:Cover and freeze unbaked casseroles up to 3 months. To use, thaw in refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, covered, 50-60 minutes or until a thermometer reads 165°.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, tomato sauce, oregano and salt. , Drain pasta; stir into beef mixture. Transfer to a greased 1-1/2-qt. baking dish; top with cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Steps:

• Preheat oven to 350 degrees F.
• Cook pasta in boiling water until al dente.
• Meanwhile, in a large skillet, brown ground beef and onion over medium heat until no longer pink; drain. Stir in soup, tomato sauce, oregano and salt.
• Mix together drained pasta and beef mixture.
• Pour into a greased 1 1/2 quart baking dish and top with cheese.
• Bake uncovered for 30-35 minutes or until heated through.
• Enjoy!

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:

• Preheat the oven to 325 degrees F (165 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes.
• While the pasta is cooking, heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Sprinkle seasoned salt over the mixture while cooking. Drain and discard grease.
• Drain pasta, and add to beef mixture with pasta sauce and diced tomatoes. Mix in 3 cups mozzarella cheese until combined. Pour mixture into the prepared baking dish, even out the top with a spoon, and top with remaining 1 cup mozzarella.
• Bake in the preheated oven until top is browned and bubbly, 30 to 40 minutes.

Steps:

• Cook mostaccioli according to package directions. Meanwhile, in a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. , Stir in the tomato sauce, mushrooms, chili powder, sugar, salt, garlic powder and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Drain mostaccioli; toss with butter. Spread 1/2 cup meat sauce into a greased 2-1/2-qt. baking dish. Top with half of the mostaccioli, meat sauce and cheese. Repeat layers. , Bake, uncovered, at 350° for 20-25 minutes or until heated through. ,

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain well and pour into the prepared baking dish.
• Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; cook and stir for 2 minutes. Add squash, zucchini, and baby carrots; cook and stir for 5 minutes. Add mushrooms, sun-dried tomatoes, and vinegar; cook for 2 minutes more. Stir in diced tomatoes. Heat for 1 minute. Remove from heat and season with salt and pepper.
• Stir ricotta and mozzarella cheeses together in a medium bowl. Put 1/2 into the veggie mixture and stir gently. Pour over cooked pasta and stir to combine. Use remainder of cheese mixture to top pasta. Sprinkle with Parmesan cheese.
• Bake in the preheated oven until browned, about 15 minutes.

Steps:

• Cook mostaccioli according to package directions. Meanwhile, in a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, soup, Italian seasoning and pepper.
• Drain mostaccioli. Add mostaccioli and 1 1/2 cups cheese to beef mixture. Transfer to two greased 11 x 7 inch baking dishes. Sprinkle with remaining cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350 degrees for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted.
• To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 50-60 minutes or until heated through and cheese is melted.
• Each casserole serves 6.

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:

• Bring a large pot of lightly salted water to a boil. Cook mostaccioli at a boil until cooked through yet firm to the bite, about 11 minutes; drain.
• Cook and stir ground beef in a large pot over medium-high heat until crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease.
• Add picante sauce and stewed tomatoes to the ground beef; cook, stirring occasionally, until the tomatoes soften completely, about 10 minutes. Gently stir the cooked mostaccioli into the ground beef mixture. Add Mexican-style cheese; cook and stir until the cheese is melted, about 5 minutes.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the egg, egg white, cottage cheese, spinach, 2/3 cup mozzarella cheese, 1/3 cup Parmesan cheese, parsley, salt and pepper; set aside. Drain pasta; stir in 2 cups spaghetti sauce., Layer half of the pasta mixture in a greased 11x7-in. baking dish coated with cooking spray. Layer with spinach mixture, remaining pasta mixture and remaining spaghetti sauce. , Cover and bake at 350° for 35-40 minutes or until bubbly. Uncover; sprinkle with remaining mozzarella and Parmesan cheeses. Bake 5 minutes longer or until cheese is melted.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, about 8 to 10 minutes. Drain and reserve pasta.
• Meanwhile, place the olive oil into a skillet set over medium-high heat. Stir in the onion, and cook until soft and translucent, about 5 minutes. Add the venison and cook until crumbled and no longer pink, about 10 minutes. Drain, if necessary. Stir in the tomato sauce, basil, and garlic powder. Season to taste with salt and pepper, and turn off the heat.
• Assemble the casserole by spooning a layer of the venison sauce over the bottom of the prepared baking dish. Sprinkle the sauce with Parmesan cheese, and layer with cooked pasta. Top with the sauce, layer with pasta, and half of the Mozzarella. Repeat the layers to use the remaining ingredients, ending with a layer of Mozzarella cheese. Cover the dish with aluminum foil.
• Bake in preheated oven for 20 minutes. Remove the foil cover and bake until the cheese topping is light gold, about 10 minutes more.

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:

• Cook pasta according to package directions. Preheat oven to 350 degrees F.
• In a large skillet, over medium heat, Add onion and garlic and brown beef; drain.
• In a large bowl; Stir in pasta and remaining ingredients. Spoon into a greased 9x13 casserole dish.
• Cover; bake 30 minutes or until heated through.
• Uncover and bake 5 minutes longer.