1/1 Photo of My Famous 'Baked' Mostaccioli
2 hrs 5 mins
1 hr 45 mins
This is a recipe that I have been tinkering around with since January 26th, 1986 ("Super Bowl XX"... Da Bears!) It was my first attempt (as a young adult) to create a recipe. I've changed it a lot over the years. I've been told that it is pretty much perfect, so I stopped playing with the recipe about 15 years ago. It is requested for any get-together that I attend (hence the name... "Rosie, bring your famous mostaccioli"). I've easily doubled or tripled this recipe to feed up to 50+ people at the local shelter or at huge parties. This is also a great recipe because you can make the entire batch, and then freeze half or all of it (before baking) to have a ready made dinner with only baking time involved. (*Note: This recipe makes over 10 lbs). I hope you enjoy my recipe.
My Private Note
Units: US | Metric
- 1 (1 lb) box mostaccioli noodles
- 1 1/2 lbs ground beef
- 3 -4 mild Italian sausage (1 package un-cooked links)
- 2 tablespoons vegetable oil (more if needed)
- 1 medium white onion, chopped
- 1 large green bell pepper, chopped
- 2 (24 ounce) cans hunts spaghetti sauce ("Traditional" flavor)
- 2 (6 ounce) cans hunts tomato paste
- 1/4-1/2 cup Pace Picante Sauce, to taste (Mild or Medium)
- 2 lbs freshly shredded mozzarella cheese (divided)
- garlic salt, to taste
- italian seasoning, to taste
- 1Cook mostaccioli noodles according to box directions, drain and set aside.
- 2Place Italian sausage links in a large, deep skillet and add enough water to go half way up sides of sausage links and add 2 tablespoons of oil. Simmer until cooked through and water is almost evaporated (about 25-30 minutes).
- 3While the sausage links are simmering, in a large bowl combine the spaghetti sauce, tomato paste, picante sauce, garlic salt and Italian seasoning. Adjust seasonings to your preferred taste.
- 4When all water is evaporated and links are cooked though, brown on all sides in the remaining oil in the skillet (adding more if needed). Once browned, remove from skillet and set aside.
- 5Add ground beef, onion and bell pepper to the same skillet and brown the meat until just barely pink (do not over cook the beef). Drain any excess grease from the skillet with a large spoon while leaving the beef and veggies in there.
- 6Slice the Italian sausage links into 1/4" thick slices and add back to the skillet.
- 7Add the spaghetti sauce mixture to the skillet and gently simmer 30 minutes to blend the ingredients and flavors.
- 8Meanwhile, pre-heat the oven to 375*F.
- 9Pour the mostaccioli noodles into a large, deep aluminum baking pan (I use the big, deep rectangle, disposable ones because I don't want to wash the pan, and I'm usually asked to bring this dish to get-togethers). *Note: I've also used a couple of the smaller disposable pans and only bake one, while the other one I cover and freeze (without baking), to make later in the month (just thaw a bit before baking, stir, adding a touch of water if needed, then add final topping of cheese, bake).
- 10Sprinkle half (1 pound) of the shredded mozzarella cheese over the noodles. Pour the meat and sauce from skillet over the cheese. Gently mix until all noodles are coated and cheese is incorporated thoroughly. Smooth top surface and evenly sprinkle on remaining cheese.
- 11Bake on center rack for 45 minutes.
- 12Serve with garlic toast, salad and Italian dressing. Enjoy!
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Nutritional Facts for My Famous 'Baked' Mostaccioli
Serving Size: 1 (218 g)
Servings Per Recipe: 14
- Amount Per Serving
- % Daily Value
- Calories 509.7
- Calories from Fat 232
- Total Fat 25.8 g
- Saturated Fat 12.1 g
- Cholesterol 85.3 mg
- Sodium 877.2 mg
- Total Carbohydrate 39.1 g
- Dietary Fiber 3.8 g
- Sugars 9.9 g
- Protein 29.9 g
The following items or measurements are not included:
mild Italian sausage