My Famous ‘Baked’ Mostaccioli

The aroma alone transports me back to family gatherings. I can almost feel the warmth of the kitchen, hear the lively chatter, and see my relatives gathered around the table. This isn’t just a baked mostaccioli; it’s a culinary hug, a taste of home, and a dish woven into the fabric of my family’s history. It’s always the first thing to disappear at potlucks, a testament to its crowd-pleasing flavor. It represents comfort, connection, and the joy of sharing a meal with loved ones.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 30 minutes
• Servings: 14-16
• Yield: One large baking pan (approx. 10 lbs)
• Dietary Type: Not specified (Contains meat, dairy, and gluten)

Ingredients

• 1 (1 lb) box mostaccioli noodles
• 1 ½ lbs ground beef
• 3-4 mild Italian sausage (1 package uncooked links)
• 2 tablespoons vegetable oil (more if needed)
• 1 medium white onion, chopped
• 1 large green bell pepper, chopped
• 2 (24 ounce) cans Hunt’s Spaghetti Sauce (“Traditional” flavor)
• 2 (6 ounce) cans Hunt’s Tomato Paste
• ¼ – ½ cup Pace Picante Sauce, to taste (Mild or Medium)
• 2 lbs freshly shredded mozzarella cheese (divided)
• Garlic salt, to taste
• Italian seasoning, to taste

Equipment Needed

• Large, deep skillet
• Large bowl
• Large, deep aluminum baking pan (disposable rectangle suggested)
• Large spoon
• Oven

Instructions

1. Begin by cooking the mostaccioli noodles according to the package directions. Once cooked, thoroughly drain the noodles and set them aside. It’s important not to overcook the noodles, as they will continue to cook in the oven. Aim for al dente.
2. Next, place the Italian sausage links in a large, deep skillet. Add enough water to come halfway up the sides of the sausage links, and then add 2 tablespoons of vegetable oil. Simmer the sausage until it is cooked through and the water has almost evaporated. This usually takes about 25-30 minutes. The oil helps the sausage brown nicely once the water evaporates.
3. While the sausage links are simmering, prepare the sauce. In a large bowl, combine the spaghetti sauce, tomato paste, picante sauce, garlic salt, and Italian seasoning. Adjust the seasonings to your preferred taste. Taste as you go! You may want to add more or less garlic salt or Italian seasoning.
4. Once all the water has evaporated from the skillet and the sausage links are cooked through, brown them on all sides in the remaining oil. Add more vegetable oil to the skillet if needed to prevent sticking. Once browned, remove the sausage links from the skillet and set them aside.
5. Now, add the ground beef, chopped onion, and chopped green bell pepper to the same skillet. Brown the meat until it is just barely pink (do not overcook the beef, as it will dry out).
6. Drain any excess grease from the skillet using a large spoon, leaving the beef and vegetables in the pan. Excess grease will make the final dish oily.
7. Slice the Italian sausage links into approximately ¼-inch thick slices and add them back to the skillet with the ground beef and vegetables.
8. Add the spaghetti sauce mixture to the skillet and gently simmer for 30 minutes to blend the ingredients and flavors. Simmering allows the flavors to meld together, creating a richer, more complex sauce. Be sure to stir occasionally to prevent burning.
9. Meanwhile, preheat the oven to 375°F (190°C). Ensure the oven is fully preheated before baking for even cooking.
10. Pour the cooked mostaccioli noodles into a large, deep aluminum baking pan. I recommend using the disposable rectangle ones for easy cleanup.
11. Sprinkle half (1 pound) of the shredded mozzarella cheese evenly over the noodles.
12. Pour the meat and sauce mixture from the skillet over the cheese-covered noodles.
13. Gently mix until all the noodles are coated with the sauce and cheese is incorporated thoroughly. Be gentle to avoid breaking the noodles.
14. Smooth the top surface of the mixture in the pan and evenly sprinkle on the remaining mozzarella cheese.
15. Bake uncovered on the center rack of the preheated oven for 45 minutes. The cheese should be melted, bubbly, and lightly browned.
16. Once the mostaccioli is baked, remove it from the oven and let it rest for a few minutes before serving. This helps the dish to set slightly.
17. Serve hot with garlic toast, salad, and Italian dressing.

Expert Tips & Tricks

• For a richer flavor, consider using a combination of ground beef and ground Italian sausage.
• If you like a bit more heat, add a pinch of red pepper flakes to the sauce.
• Don’t overcook the pasta! Al dente is the way to go, as it will continue to cook in the oven.
• If the top starts to brown too quickly during baking, loosely cover the pan with foil.
• For a deeper, more complex flavor, try adding a splash of red wine to the sauce while it simmers.

Serving & Storage Suggestions

Serve this ‘Baked’ Mostaccioli hot, straight from the oven. A side of garlic bread and a crisp green salad with Italian dressing complements it beautifully. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the unbaked mostaccioli for up to 3 months. Thaw in the refrigerator overnight before baking. To reheat, cover with foil and bake at 350°F (175°C) until heated through, usually about 20-30 minutes. You can also reheat individual portions in the microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	509.7 kcal	N/A
Calories from Fat	232 g	46%
Total Fat	25.8 g	39%
Saturated Fat	12.1 g	60%
Cholesterol	85.4 mg	28%
Sodium	877.2 mg	36%
Total Carbohydrate	39.1 g	13%
Dietary Fiber	3.8 g	15%
Sugars	9.9 g	N/A
Protein	29.9 g	59%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian: Substitute the ground beef and sausage with plant-based crumbles and add more vegetables like mushrooms, zucchini, and spinach.
• Gluten-Free: Use gluten-free mostaccioli noodles.
• Dairy-Free: Substitute the mozzarella cheese with a dairy-free alternative. Nutritional yeast can add a cheesy flavor.
• Spicy: Add more Pace Picante Sauce or a pinch of red pepper flakes for extra heat. You can also use hot Italian sausage.
• Lighter: Use lean ground beef or ground turkey. You can also reduce the amount of cheese.

FAQs (Frequently Asked Questions)

Q: Can I make this ahead of time?
A: Absolutely! You can assemble the mostaccioli ahead of time, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add a few extra minutes to the baking time.

Q: Can I freeze this mostaccioli?
A: Yes, this dish freezes beautifully. Assemble the mostaccioli in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

Q: Can I use a different type of pasta?
A: While mostaccioli is traditional, you can certainly use other pasta shapes like penne, ziti, or rigatoni. Just be sure to adjust the cooking time accordingly.

Q: What if I don’t have Pace Picante Sauce?
A: You can substitute it with your favorite salsa or a pinch of red pepper flakes for a touch of heat.

Q: How do I prevent the noodles from sticking together?
A: Be sure to cook the noodles al dente and rinse them briefly with cold water after draining to prevent them from sticking. Also, toss them with a little bit of olive oil before adding them to the baking pan.

Final Thoughts

I truly hope you’ll try this recipe and experience the joy that it brings to my family. Whether you’re feeding a crowd or simply looking for a comforting weeknight meal, this ‘Baked’ Mostaccioli is sure to be a hit. Feel free to experiment with variations and substitutions to make it your own. I’d love to hear your feedback and any creative twists you add! Consider pairing it with a bottle of Chianti for a complete Italian feast. Enjoy!