Skip to main content New<> this month
Get the Allrecipes magazine

Miles of Mozzarella Baked Mostaccioli

Rated as 4.43 out of 5 Stars
7

"This recipe uses my Powerful Flavor Pasta Meat Sauce. The beauty is in the massive amounts of mozzarella. Don't cook the mostaccioli before you add it to the final baking dish. By allowing the pasta to cook in the sauce, as opposed to water, you will see a perfect al-dente pasta infused with the flavor of the sauce."
Added to shopping list. Go to shopping list.

Ingredients

1 h 15 m servings 395
Original recipe yields 10 servings

Directions

{{model.addEditText}} Print
  1. Heat 1 teaspoon olive oil in a large saucepan over medium heat; cook and stir 1/4 cup onion and 2 garlic cloves in the hot oil until onion is slightly transparent, about 5 minutes. Increase heat to medium-high; add beef broth, tomato sauce, oregano, basil, sugar, parsley, thyme, savory, red pepper flakes, and marjoram. Simmer mixture, stirring occasionally, until flavors have blended, 15 to 20 minutes.
  2. Heat 1 teaspoon olive oil in a large saucepan over medium-high heat; cook and stir 1/4 cup onion and 1 garlic clove in the hot oil until onion is tender and slightly transparent, about 5 minutes. Cook and stir ground beef into onion mixture until browned and crumbly, 10 to 15 minutes. Drain excess grease.
  3. Stir ground beef mixture and green bell pepper into tomato sauce mixture; simmer for 15 minutes.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Pour meat sauce, water, mostaccioli, and shredded mozzarella cheese into a 3-quart glass baking dish; stir well. Cover dish with aluminum foil.
  6. Bake in the preheated oven for 20 minutes. Remove aluminum foil and lay mozzarella cheese slices over mostaccioli mixture. Bake until cheese is melted and bubbling, about 10 minutes.

Nutrition Facts


Per Serving: 395 calories; 16.1 41 22.3 53 732 Full nutrition

Explore more

Reviews

Read all reviews 7
  1. 7 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Made for Recipe Group. Hubby liked it. The sauce was good, I think it may have cooked down a little too much, we like a little more. I used beef broth instead of water. The pasta absorbed a lot ...

Most helpful critical review

I halved this recipe, but otherwise made it exactly according to the recipe. Perhaps it was due to my reducing the ingredients to half, but this turned out extremely dry for me and with not qui...

Most helpful
Most positive
Least positive
Newest

Made for Recipe Group. Hubby liked it. The sauce was good, I think it may have cooked down a little too much, we like a little more. I used beef broth instead of water. The pasta absorbed a lot ...

Recipe Group Selection: 16, November 2013 ~ This is a very good pasta dish that is a little time consuming. I used a half pound of ground beef and a half pound of Italian sausage. The flavor ...

I loved this recipe. It was easy to make and my guests loved it. I did substitute half of the ground beef with Italian sausage.

I halved this recipe, but otherwise made it exactly according to the recipe. Perhaps it was due to my reducing the ingredients to half, but this turned out extremely dry for me and with not qui...

I had to use high protein elbow macaroni, but it worked great. I did add some fennel because we like it, but I think it would have been good "as is". We loved it, and we served guests and they l...

This is some kind of YUM!!! I make it as written but can see so many other variations: substitute beef for lamb or Italian sausage or ground pork... Use different cheeses, add eggplant or spin...

Kids scarfed it down :)