A lot of recipes for mostaccioli call for 5 or 6 Italian sausage links and then tell you to remove the casing before cooking. I don’t know about anyone else, but why bother… just buy the sausage in bulk form to make the job easier.
This recipe makes a lot of mostaccioli ~ note the size of the baking dish! It’s great for a small group and is perfect for a potluck; or, half would freeze well for a later meal. This is easy and delicious and gives you that satisfied feeling after eating it. Use jarred pasta sauce if you want to make it even easier. It’s delicious!
Cheesy Baked Mostaccioli
16 ounces mostaccioli
2 pounds bulk Italian sausage
1 green bell pepper, chopped
1 large onion, chopped
4 garlic cloves, minced
2 cans (14.5 ounce) Hunts Fire-roasted Diced Tomatoes
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
½ cup water
1 (8-ounce) can sliced mushrooms, drained well
½ cup black olives
2 teaspoons sugar
1 teaspoon dried basil
1 teaspoon seasoned pepper
4 cups (16 ounces) shredded mozzarella cheese
½ cup grated Parmesan
Preheat oven to 350 degrees.
Cook mostaccioli according to package directions, drain well; set aside.
In a large saucepan or Dutch oven, crumble sausage.
Add bell pepper and onion and cook until sausage is done.
Add garlic and cook for 1 minute.
Stir in tomatoes, tomato sauce and paste, mix well.
Add additional ingredients up to cheese.
Bring to a boil, reduce heat and simmer for 20 minutes.
Stir in mostaccioli.
Coat an 11” x 16” baking dish with nonstick spray.
Place half of mostaccoli mixture in baking dish.
Top with half of mozzarella cheese.
Spread remaining mostaccoli over all.
Sprinkle remaining mozzarella on top.
Top with Parmesan.
Cover with foil and bake at 350 degrees for 30 minutes or until heated throughout.
Remove foil and bake for 5 minutes.
Let stand for 5-10 minutes before serving.
Try it for cheesy goodness!
Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!