Rating: 4.5 stars
33 Ratings
  • 5 star values: 19
  • 4 star values: 13
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Really easy and filling recipe. Serve with a tossed salad and garlic bread.

Recipe Summary

cook:
1 hr 15 mins
total:
1 hr 30 mins
prep:
15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil; add mostaccioli and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain.

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  • Preheat oven to 350 degrees F (175 degrees C). Coat the inside of a 9x13-inch baking dish with cooking spray.

  • Heat a large, deep skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.

  • Mix pasta sauce, Italian seasoning, cumin, salt, black pepper, and garlic salt into ground beef mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 20 minutes.

  • Stir sour cream, cream cheese, and ricotta cheese together in a bowl until smooth. Stir cheese mixture and pasta together in a bowl until evenly coated; spread into the prepared baking dish. Spoon pasta sauce mixture over pasta mixture. Cover dish with aluminum foil.

  • Bake in the preheated oven for 20 minutes. Remove foil and sprinkle Cheddar cheese over pasta sauce. Bake until cheese is bubbling, about 20 minutes more.

Cook's Notes:

Rigatoni or penne pasta can be substituted for mostaccioli.

Italian cheese blend can be substituted for Cheddar cheese.

Nutrition Facts

667 calories; protein 29.5g; carbohydrates 53.8g; fat 37.4g; cholesterol 111.2mg; sodium 958.3mg. Full Nutrition
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