MOSTACCIOLI SALAD
This salad needs to marinate for at least one day before serving. Gets raves, is great for carry-ins and picnics, and goes with everything.
Provided by JAN
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time P1DT25m
Yield 16
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large bowl, gently toss together the pasta, oil, vinegar, sugar, onion, cucumber, pimento, mustard, garlic powder, parsley flakes, salt, and pepper. Cover, and refrigerate 24 hours before serving.
Nutrition Facts : Calories 200 calories, Carbohydrate 42.4 g, Fat 1.6 g, Fiber 1.7 g, Protein 4.4 g, SaturatedFat 0.3 g, Sodium 148.7 mg, Sugar 19.9 g
MOSTACCIOLI VEGGIE SALAD
I first sampled this refreshing salad at a church potluck several years ago. The mix of pasta, zucchini, summer squash, cucumber, sweet peppers and black olives is coated with a light vinaigrette. Any pasta can be substituted for the mostaccioli. -Julie Sterchi Jackson, Missouri
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 17
Steps:
- Cook pasta according to package directions. Drain and rinse in cold water. Place in a large bowl; add the cucumbers, summer squash, zucchini, peppers, olives and onions., In a small bowl, whisk the dressing ingredients. Pour over pasta mixture; toss to coat. Cover and refrigerate for 8 hours or overnight. Toss again before serving. Serve with a slotted spoon.
Nutrition Facts :
MOSTACCIOLI VEGETABLE SALAD
I always seem to have an abundance of peppers and zucchini in my garden....and I'm a pasta lover. What better way to serve them together than a nice refreshing summer salad.
Provided by MsBindy
Categories Peppers
Time 30m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Cook pasta according to package directions. Drain and rinse.
- Place pasta plus all remaining salad ingredients in a large bowl.
- Mix or shake all the vinaigrette ingredients together.
- Pour dressing over salad mixture, tossing to coat.
- Cover, and refrigerate 8 hours or overnight.
- Toss gently before serving.
MOSTACCIOLI SALAD
Make and share this Mostaccioli Salad recipe from Food.com.
Provided by SlipC
Categories Potluck
Time P1DT20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare noodles as directed on package.
- Combine other ingredients,except parsely and pimentos, in large bowl:Add cooked noodles.
- Add parsley flakes and pimentos to taste.
- Refrigerate overnight.
- Serve cold or at room temperature.
MOSTACCIOLI SUMMERTIME SALAD
Light and tasty mostaccioli pasta salad perfect for a large gathering. Keeps well for days in the fridge and is easy to make.
Provided by mommycheryl
Time 4h25m
Yield 12
Number Of Ingredients 11
Steps:
- 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 11 minutes.
- While pasta is cooking, mix oil, vinegar, sugar, pimento peppers, parsley, pepper, salt, and garlic salt together in a bowl. Stir in green onions and cucumber.
- Drain pasta. Pour dressing mixture over pasta and mix well. Refrigerate for at least 4 hours, or overnight, before serving.
Nutrition Facts : Calories 368.6 calories, Carbohydrate 46.3 g, Fat 18.9 g, Fiber 2 g, Protein 5.5 g, SaturatedFat 2.7 g, Sodium 351.7 mg, Sugar 18.7 g
BAKED MOSTACCIOLI
Do it like Donatelli's, and don't skimp on the cheese.
Provided by Food Network
Categories main-dish
Yield Makes 3 quarts sauce and 4 servings
Number Of Ingredients 22
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.
MOSTACCIOLI
There's a chance that this was the original Christmas cookie, as the recipe is said to have originated over 300 years B.C. A first-century text lists the ingredients as rye flour, cumin, cheese, anise and eggs. In the 2000-plus years since, it has evolved into a chocolate nut cookie rich with warm winter spices.
Provided by Food Network
Categories dessert
Time 1h15m
Yield 2 1/2 dozen cookies
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- In a small bowl, whisk together the eggs, heavy cream, olive oil and orange zest.
- Put the flour, sugar, walnuts, cocoa powder, baking powder, cinnamon, cloves, nutmeg and salt in the bowl of a food processor, and pulse until the walnuts are in medium-sized pieces. Add the egg mixture and chocolate chips, and continue to pulse until a thick dough forms.
- Roll pieces of the cookie dough into golf ball-sized pieces, and arrange on the prepared baking sheets at least 3 inches apart. Bake, rotating halfway through, 15 to 17 minutes.
- Transfer the cookies to a wire rack to cool completely, 20 minutes. Store in an airtight tin for up to 1 week, or freeze for 2 months. Dough can also be prepared and frozen up to 3 months ahead of time.
MOSTACCIOLI
Provided by Giada De Laurentiis
Categories dessert
Time 2h45m
Yield 30 to 40 cookies
Number Of Ingredients 18
Steps:
- Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone liners.
- For the cookies: In a food processor, pulse together the flours, cocoa powder, baking powder, cinnamon, salt, nutmeg and the lemon and orange zests. Add the olive oil and butter and pulse until blended.
- In a large bowl, whisk together the sugar, milk, rum and egg until smooth. Gradually stir the flour mixture into the egg mixture until a stiff dough forms. With damp fingers, shape the dough into 1-inch balls and place about 1-inch apart on the prepared baking sheets. Bake until the cookies are firm to the touch, 10 to 11 minutes. Cool for 10 minutes, then transfer the cookies to wire racks to cool completely, about 15 more minutes.
- For the icing: Put the chocolate chips and cream in a heatproof medium bowl and place the bowl over a pan of barely simmering water. Stir frequently until the chocolate has melted and the mixture is smooth.
- Dip the cookies halfway into the icing, then return them to the racks and let set at room temperature until firm, 1 1/2 to 2 hours.
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
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350 °. Cook mostaccioli according to package directions; drain and set aside. Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute. Drain. , Stir in tomatoes, tomato sauce and paste, mushrooms, water, salt, sugar, basil, pepper and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally. , Discard bay leaf. Stir in mostaccioli. Spoon half into a 13x9-in. baking dish. Sprinkle with mozzarella cheese; layer with remaining meat mixture. Sprinkle with Parmesan cheese. , Cover and bake 30-35 minutes or until heated through. Let stand 5 minutes before serving.
Nutrition Facts : Calories 271 calories, Fat 11g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 593mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 3g fiber), Protein 20g protein.
MOSTACCIOLI
Even though we're not Italian, this rich, cheesy pasta dish is a "family tradition" for holidays and special occasions. I was delighted the first time I tried this mostaccioli recipe-it has all the flavor of lasagna without the work of layering the ingredients. Try it...I'm sure it'll become one of your family's favorites, too! -Nancy Mundhenke, Kinsley, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 12 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 386 calories, Fat 18g fat (9g saturated fat), Cholesterol 74mg cholesterol, Sodium 747mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 2g fiber), Protein 22g protein.
MOSTACCIOLI PASTA SALAD
This is a sweet/sour pasta salad,perfect for a potluck or picnic because of no mayonnaise. It is very good and so simple too make. It is a favorite here at our house. ENJOY!
Provided by Theresa P
Categories Low Cholesterol
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Cook and drain the pasta according to package directions (add the food coloring to the pasta cooking water).
- Mix the vinegar, sugar and spices; heat to boiling.
- Add the onion, cucumber and oil; mix all with the cooked and drained pasta.
- Chill for several hours until serving.
Nutrition Facts : Calories 500, Fat 14.5, SaturatedFat 2, Sodium 50.4, Carbohydrate 83.7, Fiber 2.4, Sugar 40, Protein 8
EASY MOSTACCIOLI PASTA SALAD
I discovered this tasty mostaccioli pasta salad in a church cookbook over 15 years ago, then the dog ate the cookbook! The recipe was lost for over a decade until it was recovered through the miracle of crowdsourcing. I'm excited to share it with everyone so this won't happen again! Enjoy! Best when made the day before serving.
Provided by Amber Bennett Stanley
Time 25m
Yield 8
Number Of Ingredients 11
Steps:
- 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 11 minutes. Drain and put into a large bowl.
- Combine Italian salad dressing, creamy salad dressing, sugar, parsley, salt, pepper, garlic salt, Italian seasoning, celery seed, and mustard seed in a smaller bowl. Pour the dressing over the noodles and stir to combine. Refrigerate until needed.
Nutrition Facts : Calories 383.9 calories, Carbohydrate 49.6 g, Cholesterol 10 mg, Fat 17.7 g, Fiber 2 g, Protein 7.7 g, SaturatedFat 2.6 g, Sodium 869 mg, Sugar 9.9 g
MOSTACCIOLI PASTA PRIMAVERA SALAD
Make and share this Mostaccioli Pasta Primavera Salad recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 4h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package instructions.
- During last 2 minutes of cooking add the asparagus.
- Drain pasta& asparagus, rinse in cold water.
- Whisk together the mayo, Italian dressing, vinegar& pepper.
- When cool, in a large bowl, stir the pasta& asparagus with 1/2 cup dressing and remaining ingredients.
- Cover and refrigerate for several hoiurs.
- Just before serving stir in the remaining dressing.
MOSTACCIOLI
This versatile dish is quick, delicious and budget-friendly. I love to make my own spaghetti sauce. You can make the sauce ahead to save time. My family and I both enjoy this. I hope you do too.
Provided by Luv2cook
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes
Time 1h
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 309.6 calories, Carbohydrate 40.3 g, Cholesterol 25.4 mg, Fat 11.6 g, Fiber 4.6 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 772 mg, Sugar 1.8 g
EASY MOSTACCIOLI SALAD
Perfect for parties, picnics, and potlucks, this chilled mostaccioli salad has a tasty cucumber-onion dressing.
Provided by Mark Adams
Time 8h35m
Yield 12
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and food coloring to the boiling water and cook, stirring occasionally, until pasta is tender yet firm to the bite, about 11 minutes. Rinse and drain pasta.
- Combine cucumber, onion, vinegar, sugar, parsley, garlic salt, salt, pepper, MSG, and mustard in a blender; blend until smooth.
- Place pasta in a large bowl. Add oil and toss to coat, then toss with cucumber-onion dressing. Refrigerate 8 hours to overnight.
- Stir before serving.
Nutrition Facts : Calories 286.4 calories, Carbohydrate 45.2 g, Fat 10 g, Fiber 1.6 g, Protein 5.2 g, SaturatedFat 1.6 g, Sodium 396.5 mg, Sugar 18.4 g
EASY MOSTACCIOLI
This rich and cheesy casserole freezes so well that no one would ever guess it had been on ice! It'll appeal to all ages. Margaret McNeil - Germantown, Tennessee
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 casseroles (6 servings each).
Number Of Ingredients 9
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°.
Nutrition Facts : Calories 351 calories, Fat 12g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 633mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges
MOM'S MOSTACCIOLI
This traditional dish has been a stand-by in my kitchen since the 1960's. My daughter and son have even added it to their own recipe collections. You can also sprinkle this casserole with shredded Parmesan cheese.-Gayle Clark, Neptune Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4-6 servings.
Number Of Ingredients 11
Steps:
- In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato paste, water, bay leaf, salt and pepper. Cover and simmer for 10 minutes; discard bay leaf. In a greased 11x7-in. baking dish, layer half of the mostaccioli, meat sauce and cheese; repeat layers. Bake, uncovered, at 350° for 30 minutes or until heated through. Let stand for 10 minutes before serving.
Nutrition Facts :
CUCUMBER MOSTACCIOLI SALAD
This recipe has been in my family for generations and is worth the wait. Plan ahead when making this recipe because the longer you let it marinate the better it tastes! (Cooking time is marinating time)
Provided by Mo the cook
Categories Low Cholesterol
Time P1DT10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Blend together ingredients and let set overnight. (The longer the better).
- Optional - Add 1 chopped green pepper or sliced tomato on top.
- Will keep in refrigerator up to 2 weeks.
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