Baked Mostaccioli

Baked Mostaccioli

Baked Mostaccioli holds a cherished spot in the culinary world, nestled comfortably between the beloved lasagna and the ever-popular baked ziti. With its roots deeply embedded in Italian cuisine, this dish brings forth the simple pleasures of pasta: ridged tubes perfectly designed to trap every bit of saucy, cheesy delight. It’s my go-to for gatherings, lazy dinners, or anytime I crave something satisfying without too much fuss. The beauty of Baked Mostaccioli lies not only in its straightforward preparation but also in the fact that it tastes even better the next day, making it a favorite among meal-prep enthusiasts and leftover lovers alike.

Whether it’s a casual weeknight or a special occasion, Baked Mostaccioli serves up comfort in every bite. Its layers of rich tomato sauce, melted cheese, and tender pasta create a dish that’s both hearty and heartwarming. For a well-rounded meal, pair it with a fresh green salad, like a Caesar or a simple arugula with a tangy vinaigrette, to balance the richness. And, of course, no pasta night is complete without a side of aromatic garlic bread, perfect for soaking up any remaining sauce and adding a final touch of indulgence to this comforting feast.

INGREDIENTS:

Mostaccioli Pasta: 1 pound, uncooked

Olive Oil: 1 tablespoon, for sautéing

Onion: 1 medium, finely chopped

Garlic: 2 cloves, minced

Ground Meat: 1 pound (beef or Italian sausage, depending on preference)

Marinara Sauce: 24 ounces (choose your favorite brand)

Mozzarella Cheese: 2 cups, shredded

Parmesan Cheese: 1 cup, grated (divided)

Italian Seasoning: 1 teaspoon

Salt and Pepper: To taste

Fresh Basil: For garnish (optional)

DIRECTIONS:

Preheat and Prepare: Begin by heating your oven to 375°F (190°C). This temperature will ensure that your Baked Mostaccioli comes out perfectly cooked with a beautifully browned top. While the oven is heating, prepare a 9×13-inch baking dish by lightly greasing it or spraying it with non-stick cooking spray. This will help prevent the pasta from sticking to the dish and ensure an easy cleanup.

Cook the Pasta: Fill a large pot with water, add a generous amount of salt, and bring it to a rolling boil. Once boiling, add the Mostaccioli and cook according to the package instructions until al dente. It’s important to not overcook the pasta, as it will continue to cook and absorb flavors in the oven.

Sauté Aromatics and Meat: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing until they become translucent and aromatic. This step is crucial for developing a deep, flavorful base for your sauce. Once the onions and garlic are ready, add the ground meat to the skillet. Break it apart with a spatula or wooden spoon, cooking until it’s browned and fully cooked through. Drain any excess grease from the skillet to prevent the dish from becoming too oily.

Simmer the Sauce: Pour the marinara sauce into the skillet with the cooked meat. Stir well to combine, allowing the sauce to simmer for a few minutes. This step helps the flavors meld together, enhancing the overall taste of the dish. Feel free to taste and adjust the seasoning with salt and pepper as needed …

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