Home
Forum
Shut Up and Mangia
The Italian Grocer
Italian Recipe Blog
Restaurant Reviews
Appetizer Recipes
Soup Recipes
Salad Recipes
Bread Recipes
Vegetable Recipes
Pasta Recipes
Poultry Recipes
Beef Recipes
Pork Recipes
Veal Recipes
Lamb recipes
Seafood Recipes
Pizza Recipes
Cooking for Kids
Italian Cheese
Italian Wines
Dessert Recipes
Coffee and Espresso
Italian Dinner Music
Food Glossary
Contact Us
About the Cook
I.A.H.P.
Sitemap

XML RSS
What is this?
Add to My Yahoo!
Add to My MSN
Add to Google

Baked Mostaccioli

mostaccioli

CHEESY MOSTACCIOLI

This classic Baked Mostaccioli recipe is a dish my Mother just loved for me to make. It’s a simple recipe as long as the sauce is made ahead of time. The ricotta cheese mixed in with the mostaccioli and melted mozzarella cheese on top is perfect for a large family functions or a small Sunday dinner.

The cheeses I use are normally ricotta, parmesan and mozzarella but on occasion I’ve been known to add Asiago or Fontinella to this recipe. Some people add ground beef to this recipe but since I already use it in the sauce it’s not necessary to add it to the mostaccioli.

You’ll love the way the mozzarella browns on top of the Baked Mostaccioli. It’s crisp and flavorful. Sometimes I’ll make this dish with cavatelli or ziti instead of the mostaccioli. Serve this dish with plenty of garlic bread, some meatballs and sausage and a nice bottle of Chianti.

INGREDIENTS

  • 1 pound of mostaccioli, ziti or cavatelli
  • 3 pounds of ricotta cheese
  • 2 eggs
  • 1/2 cup of fresh flat leaf parsley, chopped
  • 1 tsp of salt
  • 1 tsp of fresh ground black pepper
  • 1 8oz package of mozzarella cheese
  • 1/2 cup of freshly grated parmesan cheese
  • If you like mix in some Asiago or Fontinella cheese
  • Bolognese Sauce

    PREPARATION

  • Cook the mostaccioli in 6 quarts of salted boiling water until al dente.
  • Drain and set aside.
  • Add some sauce to the mostaccioli
  • In a large bowl cream the ricotta, eggs, parsley, parmesan, 1 quarter of the mozzarella, salt and pepper,
  • Place some sauce on the bottom of a large casserole dish and a layer of mostaccioli, then a layer of ricotta.
  • Repeat the layering until you use all the mostaccioli.
  • Top with the remaining mozzarella cheese.
  • Pre-heat oven to 350 degrees
  • Cover the mostaccioli with aluminum foil and bake for a 30 minutes.
  • Remove foil and place under a broiler until cheese is lightly browned. Be careful not to burn the top.

    Bolognese Sauce

    MIU 22-qt. Stock Pot

    INGREDIENTS

  • 1 lb of ground beef
  • 1/2 lb of ground pork
  • 1 onion chopped
  • 1 carrot finely chopped
  • 1 green bell pepper chopped
  • 6 cloves of crushed garlic
  • 3 Tbls of extra-virgin olive oil
  • 1/2 cup red wine
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 4 15oz. cans of tomato puree
  • 2 15oz. cans of diced plum tomatoes
  • 1 6oz can of tomato paste
  • 1 cup of water

    PREPARATION

  • Start the bolognese sauce by sautéing the onion, carrots and peppers in oil in a large pot for about 10 minutes.
  • Add garlic and sauté another 3 minutes.
  • Add ground beef and pork.
  • Break up meat with a wooden spoon so there isn't big chunks of meat. Stir together and let cook around five more minutes.
  • Add basil, oregano, salt and pepper and stir.
  • Add wine, tomato puree, tomatoes, tomato paste and water.
  • Stir everything together and let cook for around an hour and a half stirring in between.

    This Baked Mostaccioli recipe should serve 8 to 10 people. Serve with extra parmesan cheese.



    Don't forget to click on the logo below and subscribe to my
    NEW NEWSLETTER

    logo

    That's a discovery! That's Italian! That's
    Great Chicago Italian Recipes.com


    Leave Baked Mostaccioli and Return to Home Sweet Home

    Google

    footer for baked mostaccioli page

    		•