Ah, cheesy baked mostaccioli—a dish that practically screams family gathering! It’s like a warm, gooey hug in a pan, perfect for those evenings when the world outside feels a bit too much. My kids, who can’t agree on anything, unanimously devour it, leaving not a crumb behind.
Steps
- Boil a large pot of salted water and cook the mostaccioli noodles until they are firm to the bite, then drain them thoroughly.
- In a large oven-safe skillet over medium heat, brown the Italian sausage. Halfway through cooking, add chopped green peppers and onions, cooking until they soften.
- Reduce the heat and stir in minced garlic and Italian seasoning, cooking for an additional minute. Remove from heat and drain any excess grease.
- Combine the cooked sausage mixture, drained pasta, and marinara sauce in a large baking dish. Mix well and season with salt and black pepper to taste.
- Evenly sprinkle grated Parmesan cheese and shredded mozzarella cheese over the pasta mixture.
- Bake in a preheated oven at 350 degrees Fahrenheit for 25 to 30 minutes, or until the cheese is melted and lightly browned.
- Optionally, garnish the dish with chopped fresh parsley before serving.
Ingredients
- 16 ounces of mostaccioli pasta
- 1 pound of bulk Italian sausage
- 1 large green pepper, seeded, veined, and chopped
- 1 medium onion, chopped
- 3 cloves of garlic, minced
- 4-5 cups of marinara sauce or tomato sauce
- 2 cups of shredded mozzarella cheese
- 1/2 cup of grated Parmesan cheese
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- Optional: Chopped fresh parsley for garnish
Nutritional Values
Calories: 596kcal | Carbohydrates: 57g | Protein: 26g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 79mg | Sodium: 1767mg | Potassium: 639mg | Fiber: 3g | Sugar: 30g | Vitamin A: 1037IU | Vitamin C: 22mg | Calcium: 516mg | Iron: 3mg
FAQ
- What alternatives can I use for Italian sausage in this recipe?
- You can substitute the Italian sausage with ground beef, turkey, or pork if you prefer a different type of meat.
- Is it possible to use a different kind of pasta if I can’t find mostaccioli?
- Yes, you can use other tubular pasta types such as penne, ziti, or rigatoni if mostaccioli is unavailable.
- How should I cook the mostaccioli to ensure it’s perfect for this recipe?
- It’s important to cook the mostaccioli al dente, which means it remains slightly firm. This is because it will continue to cook when baked with the other ingredients.
- Can I prepare Baked Mostaccioli ahead of time?
- Absolutely! You can assemble the dish in advance, store it in the refrigerator, and bake it when you’re ready to serve.
- How should I store and reheat leftovers?
- Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat them in the microwave on a lower power setting to ensure even heating.
Tips
- Cook the pasta until it’s slightly firm (al dente), as it will continue to cook when baked with the other ingredients. Overcooking it initially may lead to a mushy texture in the final dish.
- Opt for high-quality Italian sausage from a local butcher to enhance the flavor of the dish, as it typically contains fewer preservatives than processed options.
- Grate and shred cheese directly from the block to avoid additives found in pre-packaged shredded cheese, which can affect the texture and melting quality.
- For a variation in flavor, consider substituting the Italian sausage with ground beef, turkey, or pork, or using different tubular pasta types like penne, ziti, or rigatoni if mostaccioli is unavailable.
Equipment
- Large ovenproof skillet
- Casserole dish
- Nonstick cooking spray
