MOSTACCIOLI
Even though we're not Italian, this rich, cheesy pasta dish is a "family tradition" for holidays and special occasions. I was delighted the first time I tried this mostaccioli recipe-it has all the flavor of lasagna without the work of layering the ingredients. Try it...I'm sure it'll become one of your family's favorites, too! -Nancy Mundhenke, Kinsley, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions; drain. Crumble sausage into a Dutch oven. Cook over medium heat until no longer pink; drain. Stir in spaghetti sauce and pasta. In a large bowl, combine the egg, ricotta cheese and mozzarella cheese. , Spoon half of the pasta mixture into a greased shallow 3-qt. baking dish; layer with cheese mixture and remaining pasta mixture. , Cover and bake at 375° for 40 minutes or until a thermometer reads 160°. Uncover; top with Romano cheese. Bake 5 minutes longer or until heated through.
Nutrition Facts : Calories 386 calories, Fat 18g fat (9g saturated fat), Cholesterol 74mg cholesterol, Sodium 747mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 2g fiber), Protein 22g protein.
HEALTHY BAKED MOSTACCIOLI
I adapted this from the April/may 08 issue of Healthy Cooking. For a lowfat recipe, this is surprisingly satisfying.
Provided by Umberle
Categories Poultry
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook mostaccioli according to package directions. Meanwhile, in a large saucepan, cook the turkey and onion over medium heat until the meat is no longer pink;drain if necessary.
- Stir in the tomatoes, tomato paste, water, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
- In a small bowl, combine cottage cheese and marjoram; set aside.
- Spread 1/2 cup meat sauce into an 9"x9" baking dish coated with cooking spray. Layer with half of the mostaccioli, meat sauce and mozzarella cheese. Top with cottage cheese mixture. Layer with remaining mostaccioli, meat sauce and mozzarella cheese. Sprinkle with Parmesan cheese.
- Bake, uncovered, at 350 for 30-40 minutes or until bublby and heated through.
ZIPPY MOSTACCIOLI
Make and share this Zippy Mostaccioli recipe from Food.com.
Provided by mommyoffour
Categories Roast Beef
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In large skillet, brown meat in hot shortening.
- Add undrained tomatoes, carrots, celery, onion, salt, paprika, chili powder, and pepper.
- Cover; cook over low heat 30 minutes.
- Stir in water and uncooked mostaccioli.
- Bring to boiling.
- Turn into a 2-qt. casserole.
- Bake, covered, at 350 till mostaccioli and meat are tender, 40 to 45 minutes, stirring occasionally.
Nutrition Facts : Calories 382.5, Fat 28.9, SaturatedFat 11.1, Cholesterol 81.7, Sodium 989.6, Carbohydrate 10.3, Fiber 3, Sugar 5.6, Protein 20.8
LINGUINE ALLA VONGOLE
This is one of my very favorite Italian pasta dishes. I serve it with crusty french bread for dipping in the sauce, with a side salad of baby mixed lettuces, spinach, and grape tomatoes. The recipe is from my late mother's collection. :) Very quick and easy to prepare, using canned chopped clams.
Provided by Irishcolleen
Categories European
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil in saucepan and simmer on low for about 2 minutes. Add butter. When butter is melted, add garlic and let simmer for another 2 minutes. Add remaining ingredients and heat thoroughly, but do not allow to boil, because clams will get tough. Serve over hot linguine with freshly ground black pepper. I also like a little grated parmesan cheese on top. Enjoy!
EASY MOSTACCIOLI SALAD
Perfect for parties, picnics, and potlucks, this chilled mostaccioli salad has a tasty cucumber-onion dressing.
Provided by Mark Adams
Time 8h35m
Yield 12
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and food coloring to the boiling water and cook, stirring occasionally, until pasta is tender yet firm to the bite, about 11 minutes. Rinse and drain pasta.
- Combine cucumber, onion, vinegar, sugar, parsley, garlic salt, salt, pepper, MSG, and mustard in a blender; blend until smooth.
- Place pasta in a large bowl. Add oil and toss to coat, then toss with cucumber-onion dressing. Refrigerate 8 hours to overnight.
- Stir before serving.
Nutrition Facts : Calories 286.4 calories, Carbohydrate 45.2 g, Fat 10 g, Fiber 1.6 g, Protein 5.2 g, SaturatedFat 1.6 g, Sodium 396.5 mg, Sugar 18.4 g
FUSILLI WITH POTATOES AND PEAS
Make and share this Fusilli With Potatoes and Peas recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a covered pasta pot over high heat, bring water to a rapid boil.
- Meanwhile, in a large saute pan, heat oil over medium heat.
- Add in potatoes and salt and pepper to taste.
- Cook, stirring, until potatoes are firm to the bite and lightly browned, about 6 minutes.
- Add the onion, peas, and oregano and cook, stirring, until the onion is soft, about 5 minutes.
- Add water and cook about 1 minute.
- Add wine and cook until reduced by half.
- Remove from heat and set aside.
- While the sauce is simmering, add salt and fusilli to boiling water and cook, uncovered, over high heat until pasta is al dente.
- Scoop out about 1 cup of pasta water and set aside; drain pasta.
- Return potato mixture to high heat; add 2 tablespoons of the reserved pasta water and the butter and heat through.
- Add fusilli and, using a wooden spoon, toss to coat evenly, adding more pasta water if needed.
- Add half of the Parmigiano-Reggiano and toss well.
- Transfer to a large serving bowl and sprinkle with remaining cheese. Serve right away.
Nutrition Facts : Calories 566.8, Fat 18.6, SaturatedFat 7.8, Cholesterol 27.5, Sodium 1391.3, Carbohydrate 75.6, Fiber 5.6, Sugar 5.4, Protein 17.2
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