Baked Mostaccioli
Equipment
- oblong baking dish or lasagna pan
Ingredients
Meat Sauce:
- 1 pound lean ground beef
- 1 large onion (chopped)
- 1 green bell pepper (chopped)
- 1 tablespoon chopped garlic
- 2 teaspoons dried basil
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 15 ounce can crushed tomatoes or passata sauce
- 25 ounces bottled marinara sauce
- 1 tablespoon granulated sugar
Pasta & Other:
- 16 ounces uncooked mostaccioli noodles (or penne pasta)
- 14 ounce package frozen Italian style meatballs
- 3 ounces diced pepperoni
- 8 ounces shredded mozzarella/provolone cheese mix or Italian blend shredded cheese
Instructions
- Preheat oven to 350F.
- Spray an oblong baking pan or lasagne/casserole dish with nonstick cooking spray and set aside.
- Cook pasta in boiling salted water according to package directions and drain.
- While pasta cooks, brown beef with onion, bell pepper, garlic and seasonings in a large deep skillet.
- Drain any accumulated fat.
- Add crushed tomatoes, marinara sauce and sugar to pan and stir well.
- Mix in the meatballs and pepperoni and simmer until meatballs have thawed and warmed.
- Combine sauce and pasta in a large mixing bowl and place in the baking dish.
- Top with shredded cheese.
- Bake for 25 minutes or until hot and cheese melted and slightly golden.
Notes
From the kitchen of palatablepastime.com
Nutrition
Calories: 618kcalCarbohydrates: 56gProtein: 40gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 88mgSodium: 1136mgPotassium: 1007mgFiber: 5gSugar: 10gVitamin A: 564IUVitamin C: 25mgCalcium: 130mgIron: 5mg
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