Miles of Mozzarella Baked Mostaccioli

Miles of Mozzarella Baked Mostaccioli

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Mat Myers 4

"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."
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1 h 15 m servings 395 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 41g
  • 13%
  • Protein:
  • 22.3 g
  • 45%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 732 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


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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...

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