Baked Mostaccioli


Friday night I made some baked mostaccioli.  My brother introduced me to this delicious pasta dish a few years ago.  I made this dish because it was easy to make and didn’t need a lot of time, which I didn’t have between the time I got done with work at 3:20, I had to run to a few stores, wanted to have dinner ready by 6:30. 


Ingredients

  • 8 ounces uncooked mostaccioli
  • 1-1/2 pounds ground beef (I used Italian Sausage(
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1 can (4 ounces) sliced mushrooms
  • 1 teaspoon dried basil
  • 1/8 teaspoon pepper
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 jar of your favorite red pasta sauce. 

Directions

I boiled the mostaccioli, and I preheated my oven to 350 °.  In a large saucepan, I cooked the Italian Sausage over medium heat until meat is no longer pink. I have this really handy meat crumbler (that’s the official name) that does wonders when I’m browning meat that needs to be broken up. 

After drained the pasta and the Italian Sausage, I combined the meat and the past sauce in a bowl and then mixed in the mostaccioli.

I normally would have used homemade, but I was out of my homemade pasta sauce and went the easy route and used a store bought kind.

The I spooned half into a 13×9-in. baking dish and sprinkled with mozzarella cheese. I added the second half to the baking dish and topped off with the rest of the mozzarella.  I put the dish in the oven, and baked for about 30 minutes.

I then served the mostaccioli with Italian bread and dipping oil and balsamic vinegar.  I had some wine I purchased from Door Peninsula Winery.

Even though my plans didn’t turn out how I wanted them to, I did enjoy the evening with some good wine and a good meal.  Sometimes it’s nice just to have a quiet night (or weekend) without doing a whole lot.

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