Recipe for Mostaccioli?

Question

(Hope that's spelled right!) My Aunt used to make it for me years ago and now I'd like to make it myself, but can't seem to find a great recipe for it! Anyone have a good site link or recipe themselves?

Answer 1

Four Wisconsin Cheese Mostaccioli Vegetable Lasagna

Category: Pasta
Number of Servings: 8

Ingredients:

1 package (16 ounces) frozen broccoli, cauliflower and carrot blend
6 tablespoons butter
1 red pepper, chopped
1/2 cup onion, chopped
2 garlic cloves, minced
1/4 cup flour
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 cups milk
2 cups (16 ounces) Wisconsin Ricotta cheese
1/2 cup (1 1/2 ounces) Wisconsin Parmesan cheese, shredded
1/4 cup fresh basil leaves, minced, or 1 teaspoon dried basil leaves, crumbled
1 1/2 cups (6 ounces) Wisconsin Mozzarella cheese, shredded
1 cup (4 ounces) Wisconsin Provolone cheese, shredded
3 cups mostaccioli, cooked according to package directions and drained*
*1 1/2 cups dry, uncooked mostaccioli

Preparation:

Preheat oven to 350 degrees F.

Thaw frozen vegetables and drain well. Chop coarsely. Set aside.

Microwave butter in 1-1/2 quart bowl on high for 1 1/2 minutes or until melted. Stir in red pepper, onion, and garlic. Microwave 3 to 4 minutes or until pepper and onion are tender. Blend in flour, nutmeg and salt. Microwave 30 seconds. Stir in milk. Microwave 5 to 7 minutes or until mixture just boils and is thickened, stirring every 2 minutes.**

In separate bowl, combine Wisconsin Ricotta cheese, Wisconsin Parmesan cheese and basil. In an additional bowl, combine Wisconsin Mozzarella and Wisconsin Provolone cheese.

Arrange half the mostaccioli in a single layer in bottom of 8 x 12 baking dish. Top with 1/2 of the white sauce mixture, all of the Wisconsin Ricotta mixture, all of the vegetable mixture and 1/2 of the Wisconsin Mozzarella mixture; press down lightly. Top with remaining mostaccioli in single layer, remaining white sauce, and remaining Wisconsin Mozzarella cheese mixture. Bake for 40 to 45 minutes or until hot and bubbly. Let stand 10 minutes before serving.

**Alternately, make the white sauce on the top of the stove: Melt butter in medium sauce pan. Stir in red pepper, onion and garlic. Sauté for 4 to 5 minutes. Blend flour, nutmeg and salt into the mixture and cook 2 minutes, stirring. Gradually add milk and cook, stirring, over low to medium heat, until the mixture is thick and comes to the boiling point. Remove from heat.



Mostaccioli in Fiery Tomato Sauce

Inspired by pasta all'arrabbiata-"angry pasta"-this dish takes its fire from dried red peppers. The amount of pepper in this recipe produces a pleasant glow.

Makes 4 to 6 servings

Ingredients:

1 tablespoon extra-virgin olive oil
4 ounces prosciutto, cut in slivers
1 can (14 1/2 ounces) diced tomatoes
3/4 teaspoon crushed red pepper
1 tablespoon salt
1 pound dried mostaccioli
2 tablespoons minced fresh flat-leaf parsley
1/4 cup (1 ounce) grated Parmesan cheese

Preparation:

Set a covered large pot of water over high heat.

In a medium sauté pan, warm the oil over medium-low heat. Add the prosciutto. Cook, stirring occasionally, about 6 minutes, or until any fat is melted. Remove with a slotted spoon and set aside.

Add the tomatoes and red pepper to the pan. Cover and cook about 5 minutes, or until softened, crushing some of the tomato chunks with the back of a large spoon.

When the water boils, add the salt and mostaccioli. Stir. Cover and return to the boil. Uncover and boil, stirring occasionally, for about 10 minutes, or until al dente. Reserve 1/2 cup of the cooking water.

Drain the mostaccioli and return to the pot. Add the reserved prosciutto. Toss. Add the tomato sauce and parsley. Toss, adding some of the reserved water to loosen the sauce, if needed. Sprinkle each serving with Parmesan.

Note:

If you can find pancetta at your supermarket, by all means use it instead of prosciutto. Pancetta is pork belly-the same cut of meat as bacon-that has been salt-cured and sometimes seasoned with cloves and pepper. It will add a wonderful depth of flavor to this dish. Cook the pancetta slowly in the olive oil until all the fat melts into the pan.



Sicilian Mostaccioli
Yield: 6 Servings

Ingredients

2 tb oil
1 lb coarsely ground beef
1/4 c chopped onion
3 garlic cloves; minced
1/2 lb mushrooms; sliced
1 cn italian-style tomatoes;
-(1-lb can)
8 oz tomato sauce
1/4 c chopped parsley
1 tb chopped fresh basil; -=or=-
2 ts dried basil
1 lb mostaccioli; =or=- other
-large pasta
1 grated parmesan cheese

Instructions

Heat oil and add ground beef, onion and garlic. Cook until beef is crumbly
and onion is tender. Add mushrooms and cook until tender. Crush tomatoes
with liquid and add to meat mixture with tomato sauce, parsley and basil.
Bring to boil, reduce heat and simmer over low heat 1 hour, stirring
occasionally to prevent sticking. When ready to serve, cook mostaccioli in
boiling salted water until tender. Drain. Toss mostaccioli with enough
sauce to coat lightly. Serve topped with more sauce and sprinkle with
Parmesan cheese to taste.

Answer 2

1 lb. ground beef
4 cups mostaccioli cooked drained
1 jar (30 oz.) spaghetti sauce
3/4 cup (3 oz.) KRAFT 100% Grated Romano Cheese divided
1 pkg. (8 oz.) KRAFT Natural Shredded Low-Moisture Part-Skim Mozzarella Cheese

BROWN meat in large skillet; drain. STIR in mostaccioli, spaghetti sauce and 1/2 cup of the Romano cheese. Spoon into 13x9" baking dish. Top with mozzarella cheese and remaining 1/4 cup Romano cheese. BAKE at 375°F for 20 minutes. Makes 6 servings.

Answer 3

Mostaccioli Recipe
1 pound ground beef

1/2 cup chopped onion

1/2 cup chopped green pepper

1.8 ounce package Italian style spaghetti sauce mix

2 cups tomatoes

1 6 ounce can tomato paste

8 ounce cooked noodles

2 cups (8 ounce) sharp Cracker Barrel Cheddar Cheese

3/4 cup water

Brown meat. Add onion and green pepper; cook until tender. Stir in sauce mix, tomatoes, tomato paste and water. Simmer 5 minutes.

Combine meat sauce and noodles; mix lightly.

Layer half of noodle mixture and cheese in 2 quart casserole. Repeat layers. Bake at 350 degrees for 30 minutes. 6-8 servings.

Answer 4

25 min 5 min prep
Change to: servings US Metric
2 cups pasta sauce with meat, your favorite (ours is #151654)
3 cups mostaccioli noodles, cooked
3 tablespoons small curd cottage cheese or ricotta cheese
1 cup mozzarella cheese, shredded

Preheat oven to 350°F.
Mix all ingrdients in a casserole dish, cover with Mozzarella.
Bake, covered if your cheese is browning too quickly, until browned and bubbily and heated through.

Answer 5

All fruits are fruit and vegetables. A "vegetable" is a plant, any part of which can be used for food.

Answer 6

In the superstore, fruits are usually picked out much too soon. Some are rocks, many are bitter. Some of the fresh vegetables are generally right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.

Answer 7

Hey, It's just lasagne al Forno....but a different shape!

Answer 8

this will do the trick