My Famous 'Baked' Mostaccioli

"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 about 10 lbs). I hope you enjoy my recipe."
 
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photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
Ready In:
2hrs 5mins
Ingredients:
12
Serves:
14-16
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ingredients

  • 1 (1 lb) box mostaccioli noodles
  • 1 12 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
  • 14 - 12 cup Pace Picante Sauce, to taste (Mild or Medium)
  • 2 lbs freshly shredded mozzarella cheese (divided)
  • garlic salt, to taste
  • italian seasoning, to taste
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directions

  • Cook mostaccioli noodles according to box directions, drain and set aside.
  • Place 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).
  • While 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.
  • When 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.
  • Add 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.
  • Slice the Italian sausage links into 1/4" thick slices and add back to the skillet.
  • Add the spaghetti sauce mixture to the skillet and gently simmer 30 minutes to blend the ingredients and flavors.
  • Meanwhile, pre-heat the oven to 375*F.
  • Pour 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).
  • Sprinkle 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.
  • *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).
  • Bake uncoverd on center rack for 45 minutes.
  • Serve with garlic toast, salad and Italian dressing. Enjoy!

Questions & Replies

  1. Is the pasta amount correct? One pound feeds 14 people?
     
  2. Vegetarian option?
     
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Reviews

  1. This is the best!!! Served it last night, and it was a hit! This will be my go to receipe for mostaccioli for sure A++++
     
  2. I have never commented on a Recipe before but this came out FANTASTIC..definitely a keeper.only change I made was using Rigatoni shaped pasta
     
  3. DELICIOUS!!!! I don't typically write recipe reviews because typically I am disappointed. I feel as though no one else has similar taste buds to mine. Dishes that are rated high usually are terrible and bland! NOT THIS RECIPE!!!! Some friends were in Chicago and brought home some Italian beef from Portillo's. Being in charge of a side dish, I looked at their menu and this is what matches! I have never even heard of this stuff. Skeptical, I made it. (I used spicy Italian sausage links...I like heat). I brought it to the party and even the mid-westerners were blown away. Anyway, MAKE THIS DISH. This will be going into our winter rotation with a nice big salad. Yummmeroo. My mouth is watering jus thinking about this recipe.
     
  4. My oh my!!! This dish is sooooo good!!! I cut the recipe in half. I did add some garlic with the onions and like everyone saved a step and mixed the sauces, meat, seasoning and the cheese all together and put it in two small pans. Then I topped both casseroles with a little more cheese. I froze one for another night and DH and I still had plenty. Served with garlic bread and a fresh green salad. Thank you for posting and this is going into my Favorites of 2014. Made for Spring PAC 2014.
     
  5. Yummy yummy yummy .........this dish was a big hit, even with seven and nine year old peskies, who are particular about their pasta!<br/>I took tips from previous reviews and saved on cleaning up, by mixing the sauces, cheese and pasta together with meat in the pan....a good move!<br/>Leftovers are just as tasty.....and I still have some stashed in the freezer, for when I need a good meal on the table fast.<br/>Thanks for a top notch recipe Rosie.<br/>Made for PRMR.
     
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RECIPE SUBMITTED BY

<p>&nbsp;</p> <p>(FYI Update: 06/03/14)... My About Me page is correct. I joined as a member on March 19, 2012 (2+ years ago). But if you click on my public recipes, it states that I joined on Dec 29, 2112. It's way off... but I'm sure the staff will take care of this issue soon. (I will remove this when this error has been corrected).</p> <p>Anyway...</p> <p>&nbsp;</p> <p>Hi fellow chefs. Looking to expand here. Everyone on here has been a pleasure to meet &amp; share recipes with.</p> <p>My hubby and I live in Northern Illinois USA, just NW of Chicago. I'm a very proud mom of 2 kids (my daughter in college &amp; my son in highschool). I also have 4 semi step-children, from which we are now proud grandparents of a 4th grandchild (June 2013).</p> <p>I love to cook and experiment (using my family &amp; friends as guinea pigs). If I had the time and $$$, I would spend all of it on creating dishes to feed people. I try to have family and neighbors over whenever possible to feed them. I've cooked many large meals (at home) to take to our county's women/children's shelter, and also to the homeless men that spend 1 night, (once a week), in the local church basement. It's the right thing to do (when you can afford to do it).</p> <p>I love to throw a party, even when it isn't a holiday. Cookouts in the summer or a bring a dish to pass type of get together or an appetizer only event, or even a fondue party. But my favorite... a rolling dinner party ... that's when each of our neighbors who participate pick a dish, and we walk to their home to have cocktails at house #1, then on to house #2 for appetizers, then house # 3 for soup &amp; salad, house # 4 is the entree, and finally house # 5 is dessert! Now keep in mind, we take house #1's cocktails with us when we go on to the next few houses! LOL It's alot of fun. Try it sometime. We usually do it the weekend before Christmas and then go caroling the neighborhood. It's hilarious... grown adults, with full bellys, withstanding temps in the single digits, singing to the community!</p> <p>Sorry folks, I tend to ramble. Anyway, in any spare time, I love to garden. Flowers, veggies and herbs. Always planting in the spring/summer when I can. My bucket list includes making a Moon Garden. Not the kind that some farmers use as a planting chart, but a garden containing flowers, herbs and veggies that are white or somewhat white in color, and they glow beautifully under the moonlight!&nbsp;</p> <p>Hubby and I are caretakers for a little cabin, up north of us, in Wisconsin. It is truely a thing to see. Located on 40 acres (formerly a paper mill plantation). Huge pine trees abound and so very peaceful. The downside is... NO electricity and NO running water. That's correct... we literally have an outhouse (like a skinny, wooden shed with a hole beneath it and a crescent moon cut in the door). Ewww. Sorry.&nbsp;We use propane to grill with, and have a oil burning stove in the little 2 room cabin. We also use a charcoal grill or our wood smoker, on which we make a brisket every time we go up there. Another favorite thing to make are Pudgie Pies using cast iron pie irons over the open firepit!... Google them... they are fun and tasty! We also have a trailer set up for the youngsters that has a propane stovetop and oven. And when we go in the summer, there is a farm stand just 15 minutes away that we can get fresh produce from. It's great! And luckily, the public lake (2nd largest in Wisconsin) is only 20 minutes away. They have a beach with restrooms and showers. It's a blast going there. We take the kids and grandkids with on occasion and have a great time! We love to ATV around the trails on those 40 acres of heaven.</p> <p>Okay, on we go...I have been working independently as an owner/operator of a pet grooming salon for 20 plus years, which is why I now have a Chinese Crested dog, (pretty much hairless, so basically, no real grooming involved). We also have a cat, 4 ducks &amp; drakes, and 2 chickens. Oh... and a $0.15 cent goldfish that I bought from the pet store, because he was too cute to be in the stores feeder fish tank. The old one lived 3 yrs and had passed, and grand-babies missed seeing him. I got a new one. The new one with us still doesn't have a name.&nbsp;</p> <p>So, there you&nbsp; have it... thats me.</p> <p>-Rosie</p> <p>My rating/review system is as follows:</p> <p>5 stars - Excellent, as is. Would not change a thing.</p> <p>4 stars - Very good, liked by most.</p> <p>3 stars - Good, but needs to be altered on some things.</p> <p>2 stars -&nbsp; It could have potential, but not for me.</p> <p>1 star - Will not attempt again.</p> <p>0 stars - I only post a reply without stars to comment, as I do not want to mess up someone's rating.</p>
 
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