Mostacolli With Meat Sauce

Prep Time
Cook Time
Ready In

Recipe: #2513

November 13, 2011

"This is a recipe that was given to me 35 years ago from an Italian friend. This is a really nice pasta dish served with a salad, garlic bread and wine. The only difference is when I make this, I do not mix up the meat sauce and pasta together unless I am serving a crowd. I usually cook up about 6-8 ounces of the pasta and spoon the sauce over individual plates of the mostaccioli noodles. I freeze the rest of the sauce to make another meal later on."

Original is 10-12 servings


  • Serving Size: 1 (185.5 g)
  • Calories 314.9
  • Total Fat - 9.1 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 49.6 mg
  • Sodium - 308.5 mg
  • Total Carbohydrate - 40.4 g
  • Dietary Fiber - 6.1 g
  • Sugars - 2.1 g
  • Protein - 18.7 g
  • Calcium - 20.5 mg
  • Iron - 2.3 mg
  • Vitamin C - 15.3 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

In a medium saucepan, brown hamburger and onion; drain liquid.

Step 2

Add the green pepper, garlic, mushrooms, tomatoes, tomato paste, basil, oregano, Italian seasoning, salt, pepper and bay leaf.

Step 3

Cover and let simmer for 30-45 minutes.

Step 4

In a large stock pot, cook the pasta in boiling salted water for approximately 12-15 minutes or until tender.

Step 5

Drain the pasta in a colander and add pasta back into the stock pot.

Step 6

Add the meat sauce to the pot of pasta and mix throughly. Add a little water if it looks to thick or dry. Simmer until mostacolli noodles and meat sauce are heated evenly together.

Step 7

Serve on plates and sprinkle with freshly grated parmesan cheese.


No special items needed.

1 Reviews


Delicious recipe. I had a bit of a problem finding Mostacolli. If I had looked at the recipe, not the printed version I would have seen right away that it is like a small penne. The difference being that penne is ridged and mastocolli is smooth. My gourmet store didn't have any so I subbed small sized penne. This is a very satisfying tasty meal Thanks Elsie for introducing me to a new pasta name.


review by:
(20 Nov 2013)

You'll Also Love