Best Mostaccioli Mustaches Recipes
MOSTACCIOLI
Even though we're not Italian, this rich, cheesy pasta dish is a "family tradition" for holidays and special occasions. I was delighted the first time I tried this mostaccioli recipe-it has all the flavor of lasagna without the work of layering the ingredients. Try it...I'm sure it'll become one of your family's favorites, too! -Nancy Mundhenke, Kinsley, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions; drain. Crumble sausage into a Dutch oven. Cook over medium heat until no longer pink; drain. Stir in spaghetti sauce and pasta. In a large bowl, combine the egg, ricotta cheese and mozzarella cheese. , Spoon half of the pasta mixture into a greased shallow 3-qt. baking dish; layer with cheese mixture and remaining pasta mixture. , Cover and bake at 375° for 40 minutes or until a thermometer reads 160°. Uncover; top with Romano cheese. Bake 5 minutes longer or until heated through.
Nutrition Facts : Calories 386 calories, Fat 18g fat (9g saturated fat), Cholesterol 74mg cholesterol, Sodium 747mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 2g fiber), Protein 22g protein.
MOSTACCIOLI COOKIES
Mostaccioli are typical Neapolitan cookies, also common through Southern Italy. The name of these cookies comes from the Latin mustacea, a cake made out of "must," or unfermented grape juice. Cato, the anciant Roman philosopher, describes a cake made of combination of rye flour, cumin, cheese, anise, and eggs, wrapped in bay leaves. In the modern traditional recipe, there is not much left of the ancient Roman one, other than a similarity in the name. But mostaccioli have been traditionally very popular all throughout central and southern Italy for centuries. There are many different versions, some containing honey or chocolate, some harder or softer, but all very rich in spices. Mostaccioli can become very tough if they become dry, but the chocolate icing help keep them soft for a longer time.
Provided by Phil Franco
Categories Dessert
Time 54m
Yield 50 cookies
Number Of Ingredients 16
Steps:
- Directions.
- 1. Prepare Dough: Preheat oven to 400 degrees F. In medium bowl, combine flour, cocoa, roasted almonds, cinnamon, nutmeg, cloves, baking powder, baking soda, and pepper. In large bowl, with mixer at low speed, beat granulated sugar with butter until blended, occasionally scraping bowl with rubber spatula. Increase speed to high; beat until light and creamy. At low speed, beat in egg. Alternately beat in flour mixture and milk, beginning and ending with flour mixture, just until combined, occasionally scraping bowl.
- 2. With cocoa-dusted hands, shape dough by level tablespoons into 1-inch balls. Place balls, 2 inches apart, on ungreased large cookie sheet. Bake cookies 7 to 9 minutes or until puffed (they will look dry and slightly cracked). Transfer cookies to wire rack to cool. Repeat with remaining dough.
- 3. Chocolate Glaze: When cookies cool, in medium bowl, with wire whisk or fork, gradually mix cocoa with 1/4 cup boiling water until smooth. Gradually stir in confectioners' sugar and blend well. Dip top of each cookie into glaze. Place cookies on wire rack set over waxed paper to catch any drips. Immediately sprinkle cookies with decors. Allow glaze to set, about 20 minutes. Store cookies, with waxed paper between layers, in tightly covered container at room temperature up to 3 days, or in freezer up to 3 months.
Nutrition Facts : Calories 76.4, Fat 2.9, SaturatedFat 1.3, Cholesterol 8.8, Sodium 35, Carbohydrate 11.9, Fiber 0.6, Sugar 7, Protein 1.2
THE BEST BAKED MOSTACCIOLI
The best baked mostaccioli has everything you love about lasagna - a savory meat sauce, creamy ricotta and melty mozzarella bubbling at the edges. But instead of flat lasagna noodles, the pasta is mostaccioli, a type of penne with a smooth exterior. The short, tubular shape encourages plenty of sauce and cheese to get trapped inside so every bite is satisfying. We upped the ante with a combination of ground beef and sweet Italian sausage, providing the classic meatiness in the tomato sauce. While mostaccioli originates from the Campania region in southern Italy, this specific dish has ties to Chicago and St. Louis as a hearty casserole to serve at large family gatherings.
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat the 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion, a good pinch of salt and several grinds of black pepper. Cook, stirring occasionally, until the onion is tender and translucent, about 5 minutes. Add the ground beef and sausage; cook, breaking up the meat with a wooden spoon, until crumbled, golden brown and no longer pink, about 8 minutes. Add the garlic, tomato paste, 1/2 teaspoon oregano, crushed red pepper flakes (if using), 1 teaspoon salt and several grinds of black pepper; cook, stirring, until the garlic is tender and the tomato paste is thoroughly combined, 1 to 2 minutes. Add the crushed tomatoes, parsley sprigs and 1/4 cup water and stir to combine. Bring to a simmer, then cover partially with a lid and reduce the heat to medium low. Cook, stirring occasionally, until the sauce has thickened slightly and the flavors have melded, about 15 minutes. Taste and adjust the seasoning with salt and black pepper.
- Meanwhile, bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to the package directions, stirring occasionally, until al dente. Drain well.
- Meanwhile, stir together the ricotta, 1/4 cup of the Pecorino Romano, the egg, remaining 1/4 teaspoon oregano, pinch of salt and a couple grinds of black pepper in a medium bowl until smooth and combined; set aside.
- Preheat the oven to 350 degrees F and lightly grease the bottom and sides of a 9-by-13-inch baking dish with olive oil. Once the meat sauce is finished cooking, remove the parsley sprigs and discard. Stir in the al dente mostaccioli until well coated.
- Transfer half of the pasta and sauce to the prepared baking dish, then spread the ricotta mixture on top in an even layer with a rubber spatula or small offset spatula. Top with the remaining pasta and sauce, followed by the mozzarella, then the remaining 3 tablespoons Pecorino Romano.
- Cover the baking dish with foil and bake until heated through, about 20 minutes. Remove the foil and bake until the cheese is completely melted and the sauce is bubbling at the edges, 10 to 15 minutes more. Sprinkle with chopped parsley. Let rest for about 5 minutes before serving.
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