Baked Mostaccioli

A twist on classic lasagna that uses pasta instead of lasagna noodles. Easy make-ahead instructions help make this a perfect pasta recipe for entertaining.



Mueller's Ridged Mostaccioli
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Prep Time: 15 min
Cook Time: 45 min
Serves 4

Ingredients
  • 16 ounces Mueller's Mostaccioli, cooked 7 minutes and drained
  • 1 tablespoon vegetable or olive oil
  • 1/2 pound lean ground beef (optional)
  • 1 large onion, chopped (about 1 cup)
  • 2 cloves garlic, minced or 2 teaspoon garlic powder
  • 1 jar (26 to 30 ounce) pasta sauce
  • 1 can (8 ounce) tomato sauce
  • 1 teaspoon dried oregano
  • 1 container (15 ounces) ricotta cheese
  • 2 cups (8 ounces) shredded part skim mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
Directions
  1. Preheat oven to 350°F.
  2. Cook pasta 7 minutes, drain and set aside.
  3. Heat oil in large skillet over medium-high heat. Add beef, onion and garlic, stirring frequently. Cook 3 minutes.
  4. Stir in pasta sauce, tomato sauce and oregano. Bring to a boil. Remove from heat.
  5. Combine 1 cup sauce with pasta.
  6. Spoon half of pasta mixture into 13 x 9 x 2-inch baking dish. Top with ricotta, 1 cup mozzarella, 1 cup sauce, remaining pasta mixture and sauce. Cover and bake 20 minutes. Remove.  Sprinkle with remaining 1 cup mozzarella and Parmesan. Bake uncovered 10 minutes longer, or until heated through.

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