Baked Mostaccioli
Created by Sue on February 27, 2013
- Servings: 4
- Prep Time: 20m
- Cook Time: 50m
- Recipe #8305
Ingredients
- 8 ounces dry mostaccioli pasta (or 8 ounces uncooked penne pasta)
- 1/2 pound ground beef
- 1/2 pound Italian sausage (bulk)
- 1 small onion, chopped
- 1/2 bell pepper, chopped
- 1 garlic clove, minced
- 1 can (16 ounce) diced tomatoes, with liquid
- 3 ounces tomato paste
- 8 ounces tomato sauce
- 1/2 cup water
- 1 teaspoon dried basil leaves
- 1/2 tablespoon chili powder
- 1/2 teaspoon hot red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1 pinch granulated sugar
- 1 dash black pepper
- 1 large egg, slightly beaten
- 15 ounces ricotta cheese
- 1/3 to 1/2 cup parmesan cheese, grated
How to Make
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Step 1: Cook mostaccioli until al dente in boiling salted water. Drain and set aside.
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Step 2: In skillet, combine meat with onion, green pepper and garlic. Cook until meat is browned breaking up meat chunks as you go. Drain fat.
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Step 3: Add all remaining ingredients to pan, except egg and cheeses.
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Step 4: Bring meat sauce to a boil, then reduce heat, cover and simmer 15 to 20 minutes, stirring occasionally.
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Step 5: While sauce simmers, combine egg and ricotta cheese until smooth.
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Step 6: To assemble, stir cooked pasta into meat sauce.
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Step 7: Place half of pasta mixture in a large casserole dish.
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Step 8: Spread cheese mixture evenly over the top, then cover with remaining pasta.
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Step 9: Bake, covered, at 350 for 30 to 35 minutes or until cooked through.
Nutritional Facts
- Serving Size: 1 (548.1 g)
- Calories 932.6
- Total Fat - 49.8 g
- Saturated Fat - 22.9 g
- Cholesterol - 200.2 mg
- Sodium - 2044.7 mg
- Total Carbohydrate - 61 g
- Dietary Fiber - 9.8 g
- Sugars - 8.3 g
- Protein - 61.5 g
- Calcium - 1107.2 mg
- Iron - 4.5 mg
- Vitamin C - 28.7 mg
- Thiamin - 0.4 mg