Baked Mostaccioli
Ingredients
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Directions
Prep time: 33 minutes
Cooking time: 1 hour
Difficulty: Hard
Calories: 1180 kcal
Total time: 1 hour 33 minutes
Servings: 8-10
Also known as baked ziti or baked penne, baked Mostaccioli tastes a bit like lasagna but without so much work. You can use ground turkey and/or turkey breakfast sausage and add veggies for an even healthier option. Since you’re going to bake this dish in the sauce, cook the pasta to al dente—firm to the bite (not hard, just firm). The pasta will keep cooking and absorb the sauce in the oven, so if it’s overcooked in the water, it’ll turn mushy after baking.
(Check out how to make this recipe by the CAJUN NINJA and follow us on Facebook for more recipe ideas — search for @salandjudys on Facebook.)
Ingredients
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, chopped
- 2 tbsp olive oil
- 1 lb ground beef
- 1 lb ground pork breakfast sausage
- 1/2 tbsp Sal's Creole seasoning
- 2 jars Sal’s Red Gravy
- 1 tsp salt
- 16 oz mostaccioli (penne) pasta
- 1 1/2 lb mozzarella, shredded
- 1 1/2 lb provolone, shredded
- Grated Parmesan, to taste
Directions
- Heat a large pan over medium/medium-low. Add olive oil, then brown the beef and pork.
- Add onion, bell pepper, and garlic; sauté ~25 minutes until very soft. Season with Cajun seasoning.
- Meanwhile, boil pasta in salted water to al dente (about 8 minutes). Reserve a little pasta water and drain.
- Drain excess fat from the meat, return to pan, and stir in 1 1/2 jars of Sal’s Red Gravy. Simmer on low.
- Preheat oven to 350°F. Shred cheeses. Spread a thin layer of remaining gravy in a 9×13" (or larger) baking dish.
- Layer: pasta → provolone → meat sauce. Press down gently. Then pasta → meat sauce → Parmesan → mozzarella.
- Bake 30–40 minutes (until bubbling and browned). Rest 5 minutes, then serve.
Notes: sodium 690 | protein 61 | cholesterol 155 | sugar 27 | unsaturated fat 38 | trans fat 1 | carbohydrates 87 | fiber 6