Oh, Mostaccioli! This humble pasta dish truly captures the heart with its simple charm, standing proudly among its more famous pasta relatives. Originating from the culinary heaven that is Italy, Mostaccioli proves that even the simplest pasta can be transformed into a feast for the senses. With its ridged, tubular shape, it’s perfectly designed to hug every drop of sauce and melted cheese, making each bite a delightful explosion of flavors.
Baked Mostaccioli is not just a dish; it’s a warm embrace on a plate, ideal for any occasion that calls for comfort food without the fuss. It’s the dish I turn to for potlucks, family dinners, or those nights when you crave something deliciously cozy. Not only is it hearty and satisfying, but it also has the magical property of tasting even better the next day, transforming your lunchbox into a treasure chest of joy.
To balance the rich, hearty goodness of Baked Mostaccioli, a crisp, green salad is a perfect companion. A Caesar or arugula salad dressed in a tangy vinaigrette cuts through the richness beautifully. And, of course, what’s pasta night without the mandatory garlic bread? It’s an all-out celebration of carbs, and we’re here for it!
Baked Mostaccioli
Ingredients:
For Ingredients And Complete Cooking Instructions Please Head On keep on Reading (>)
1 pound Mostaccioli pasta
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 pound ground beef or Italian sausage
1 (24-ounce) jar of your favorite marinara sauce
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese, divided
1 teaspoon Italian seasoning
Salt and pepper, to taste
Fresh basil for garnish (optional)
Directions:
