ROASTED GARLIC AND TOMATO MOSTACCIOLI
You'll always want to have roasted garlic and tomato on hand when you taste what they do to an otherwise ordinary pasta, basil and tomato toss.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 2
Number Of Ingredients 9
Steps:
- Heat oven to 300°F. Place aluminum foil on cookie sheet; generously brush with 1 tablespoon of the oil. Arrange tomato halves, cut sides up, in single layer on foil; brush with 2 teaspoons of the oil. Sprinkile with sugar, salt and pepper.
- Cut 1/2 inch off top of garlic bulb; drizzle 1 teaspoon of the oil over garlic bulb. Wrap in aluminum foil; place on cookie sheet with tomatoes. Bake 55 to 60 minutes or until garlic is soft when pierced with a knife and tomatoes have begun to shrivel; cool slightly.
- Cook and drain pasta as directed on package.
- Squeeze garlic into remaining 1 1/2 teaspoons oil and mash until smooth; toss with pasta. Add tomato halves and basil; toss. Top with cheese. Serve immediately.
Nutrition Facts : Calories 510, Carbohydrate 61 g, Cholesterol 25 mg, Fat 5, Fiber 3 g, Protein 14 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 480 mg
THE BEST BAKED MOSTACCIOLI
The best baked mostaccioli has everything you love about lasagna - a savory meat sauce, creamy ricotta and melty mozzarella bubbling at the edges. But instead of flat lasagna noodles, the pasta is mostaccioli, a type of penne with a smooth exterior. The short, tubular shape encourages plenty of sauce and cheese to get trapped inside so every bite is satisfying. We upped the ante with a combination of ground beef and sweet Italian sausage, providing the classic meatiness in the tomato sauce. While mostaccioli originates from the Campania region in southern Italy, this specific dish has ties to Chicago and St. Louis as a hearty casserole to serve at large family gatherings.
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat the 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion, a good pinch of salt and several grinds of black pepper. Cook, stirring occasionally, until the onion is tender and translucent, about 5 minutes. Add the ground beef and sausage; cook, breaking up the meat with a wooden spoon, until crumbled, golden brown and no longer pink, about 8 minutes. Add the garlic, tomato paste, 1/2 teaspoon oregano, crushed red pepper flakes (if using), 1 teaspoon salt and several grinds of black pepper; cook, stirring, until the garlic is tender and the tomato paste is thoroughly combined, 1 to 2 minutes. Add the crushed tomatoes, parsley sprigs and 1/4 cup water and stir to combine. Bring to a simmer, then cover partially with a lid and reduce the heat to medium low. Cook, stirring occasionally, until the sauce has thickened slightly and the flavors have melded, about 15 minutes. Taste and adjust the seasoning with salt and black pepper.
- Meanwhile, bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to the package directions, stirring occasionally, until al dente. Drain well.
- Meanwhile, stir together the ricotta, 1/4 cup of the Pecorino Romano, the egg, remaining 1/4 teaspoon oregano, pinch of salt and a couple grinds of black pepper in a medium bowl until smooth and combined; set aside.
- Preheat the oven to 350 degrees F and lightly grease the bottom and sides of a 9-by-13-inch baking dish with olive oil. Once the meat sauce is finished cooking, remove the parsley sprigs and discard. Stir in the al dente mostaccioli until well coated.
- Transfer half of the pasta and sauce to the prepared baking dish, then spread the ricotta mixture on top in an even layer with a rubber spatula or small offset spatula. Top with the remaining pasta and sauce, followed by the mozzarella, then the remaining 3 tablespoons Pecorino Romano.
- Cover the baking dish with foil and bake until heated through, about 20 minutes. Remove the foil and bake until the cheese is completely melted and the sauce is bubbling at the edges, 10 to 15 minutes more. Sprinkle with chopped parsley. Let rest for about 5 minutes before serving.
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
MOSTACCIOLI WITH CREAMY TOMATO SAUCE
I've been making this mostaccioli dish for years and everyone asks for a copy of the recipe. Easy to make and great leftover.
Provided by BIGDADDYWF
Categories Main Dish Recipes Pasta
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in large pot over medium-high heat. Add sausage and cook and stir until almost browned, about 5 minutes. Add onion and garlic and cook until tender, about 5 minutes. Draining really isn't necessary. Add tomato sauce, basil, parsley, and pepper; heat to a mild boil. Reduce heat and simmer for 15 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Remove sauce from heat and stir in salad dressing. Pour desired amount over pasta and serve.
Nutrition Facts : Calories 635.8 calories, Carbohydrate 57.3 g, Cholesterol 68.5 mg, Fat 34.7 g, Fiber 5.5 g, Protein 26.6 g, SaturatedFat 9.4 g, Sodium 1834.6 mg, Sugar 10.8 g
MOSTACCIOLI WITH ROASTED TOMATO, FETA, AND GARLIC
A friend of mine gave me this great recipe. She made it for a teacher luncheon and everyone loved it. It has a real restaurant flavor, but quick enough to make on a busy night.I double the recipe.
Provided by Roxygirl in Colorado
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 300 degrees.
- Line cookie sheet with aluminum foil.
- Generously brush with 1 tablespoon of the oil.
- Arrange tomato halves, cut sides up, in a single layer on cookie sheet.
- Brush with 4 teaspoons of the oil.
- Sprinkle with salt, sugar, and pepper.
- Cut 1/2 inch top of garlic bulb.
- Drizzle 2 teaspoons of the oil over garlic bulb.
- Wrap in aluminum foil.
- Place on cookie sheet with tomatoes.
- Bake 55-60 minutes or until garlic is soft when pierced with a knife and tomatoes have begun to shrivel.
- Cool slightly.
- Cook and drain pasta as directed on package.
- Squeeze garlic into remaining 1 tablespoon oil and mash until smooth.
- Toss with pasta.
- Add tomato and basil.
- Toss.
- Top with cheese.
- Serve immediately.
Nutrition Facts : Calories 429.2, Fat 22.5, SaturatedFat 7.7, Cholesterol 33.4, Sodium 576.6, Carbohydrate 45.1, Fiber 3.6, Sugar 7.6, Protein 13.2
ROASTED TOMATOES WITH GARLIC
Delicious side dish with pasta or throw it on your salad for a perfect addition.
Provided by Jodi
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
- Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
- Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.
Nutrition Facts : Calories 63.6 calories, Carbohydrate 5.3 g, Fat 4.8 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 9.4 mg
GARLIC-ROASTED TOMATOES
Serve this side dish with our Macaroni and Three Cheeses.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 55m
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Place tomato halves, cut side up, on a large rimmed baking sheet. Dividing evenly, top with butter and garlic; season with salt and pepper. Bake tomatoes until tender, 40 to 45 minutes.
Nutrition Facts : Calories 60 g, Fat 3 g, Fiber 1 g, Protein 1 g
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