Mostaccioli (Baked Pasta With Creamy Sauce & Italian Sausag

Recipe by newspapergal
READY IN: 1hr 5mins




  • Cook both boxes of noodles until they are semi done.
  • Drain and set aside, but do not rinse.
  • Melt 1 Tbsp butter in a saucepot.
  • Add minced garlic (more or less if desired).
  • Slowly add heavy whipping cream to melted butter and garlic mixture.
  • Bring sauce to a slow simmer, then add 2 cups shredded Parmesan cheese.
  • Stir until melted.
  • Let sauce simmer on low.
  • Break into pieces and brown Italian sausage.
  • Add 2 thinly sliced peppers to meat mixture.
  • When both are fully cooked, dump them into the sauce.
  • Saute sliced mushrooms in 1 Tbsp butter seasoned with salt and pepper.
  • When cooked, add to sauce.
  • Place tomatoes in a food processor and process until blended with chunks.
  • Add fresh basil to taste (don’t be stingy — a lot is better).
  • Add diced garlic to taste.
  • Add olive oil.
  • Don’t be afraid to start small and add more basil, garlic and oil as you go.
  • This tomato mixture can be made a day early; let set in refrigerator overnight.
  • Add this dish to the sauce.
  • Bring the huge pot to a boil, let it simmer just a minute or two.
  • Take the penne noodles and divide them into the two 9x13-inch pans, spreading them out evenly.
  • Divide sauce into each pan filled with the noodles and mix it with the noodles.
  • Sprinkle Parmesan cheese over the top of both pans.
  • Bake, uncovered, at 350 degrees for 20 to 25 minutes.