More Recipes Like Mostaccioli

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Venison Mostaccioli Casserole

Submitted by: IronChefLaurie

Ground venison and onions are cooked in a savory tomato sauce seasoned with dried basil and garlic powder, then layered with mostaccioli pasta, plus Parmesan and Mozzarella cheeses in a casserole dish, and baked until bubbly and golden.

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Mostaccioli Mosta

Submitted by: Jill M.

An earthy beef tomato sauce, rich with olives, Parmesan, garlic and oregano, tops buttered mostaccioli pasta for this hearty baked delight. Shred mozzarella over the top and bake until lusciously melted.

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3-Cheese Mostaccioli Bolognese

Provided by: Campbell's Kitchen

A blend of Parmesan, mozzarella and ricotta cheeses, mixed with ground beef and sliced zucchini make our version of "baked ziti" a real winner.

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Mostaccioli with Spinach and Feta

Submitted by: Cathy Burghardt

Flavorful feta cheese, studded with bits of tomato and basil, is tossed with hot pasta into a saute of fresh tomatoes, baby spinach and minced garlic for a colorful, aromatic meal.

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Pickled Mostaccioli

Submitted by: Santa Maria Cook

Home Town: West Covina, California, USA

Living In: Santa Maria, California, USA

Marinated pasta in a sweet and sour sauce. Can be made ahead and will last up to two weeks. Our family loves this recipes. Great for BBQ parties or any family event.

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Layered Spinach Mostaccioli

Submitted by: Jo

Large tubes of mostaccioli are tossed with Parmesan cheese and spaghetti sauce, then layered with spinach and mozzarella cheese. Baked until bubbly, this casserole makes a hearty meal indeed.

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Alfredo Mostaccioli

Submitted by: Kimber

Mostaccioli, or penne pasta, is tossed with a rich, creamy white sauce of cream, Parmesan and fresh parsley.

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Mostaccioli (Mustaches)

Submitted by: J. Storm

These treats of Italian origin are best served the day after.

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Mostaccioli Bake

Submitted by: Dorothy Bateman

This homey lasagna-style casserole from Dorothy Bateman of Carver, Massachusetts will appeal to the whole family. There's plenty of spaghetti sauce to keep the layers of tender pasta and spinach-cheese mixture moist. 'It's a hearty main dish that can be made early in the day, refrigerated and baked at dinnertime,' Dorothy notes.

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Mostaccioli for Basilica

Submitted by: PEGW

Prepare a week in advance so that they will absorb a little moisture. Do not over bake. Watch for the first signs of the dough becoming dull-finished: this signifies that the liquid that made it shiny during the beginning of the baking has evaporated.