Best Mostaccioli Rigati Taco Casserole Recipes

MOSTACCIOLI RIGATI TACO CASSEROLE

Steps:

• Cook pasta according to package directions. Preheat oven to 350 degrees F.
• In a large skillet, over medium heat, Add onion and garlic and brown beef; drain.
• In a large bowl; Stir in pasta and remaining ingredients. Spoon into a greased 9x13 casserole dish.
• Cover; bake 30 minutes or until heated through.
• Uncover and bake 5 minutes longer.

TACO CASSEROLE

Steps:

• Cook pasta according to package directions.
• In a skillet, cook beef and onion over medium heat until meat is no longer pink and drain.
• Add the cheese, salsa, tomatoes and taco seasoning.
• Drain pasta and stir into beef mixture.
• Transfer to a greased 11-in. x 7-in. x 2-in. baking dish.
• Cover and bake at 350° for 20 minutes.
• Uncover and sprinkle with tortilla chips.
• Bake 10 minutes longer or until heated through.

TACO CASSEROLE

Steps:

• Put 1/2 the broken shells in 2 qt greased casserole.
• In skillet, brown beef, drain.
• Add taco seasoning, water, and onion.
• Simmer for 8 minutes.
• Stir in tomato sauce.
• Spoon into casserole; sprinkle with 1-1/2 cups cheese.
• Add remaining broken shells; sprinkle with remaining cheese.
• Arrange the tomatoes and olives over the cheese.
• Bake at 350*F for 20 minutes, until hot and bubbly.

THE BEST BAKED MOSTACCIOLI

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.

MOSTACCIOLI CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Cook pasta in boiling water until al dente.
• Meanwhile, in a large skillet, brown ground beef and onion over medium heat until no longer pink; drain. Stir in soup, tomato sauce, oregano and salt.
• Mix together drained pasta and beef mixture.
• Pour into a greased 1 1/2 quart baking dish and top with cheese.
• Bake uncovered for 30-35 minutes or until heated through.
• Enjoy!

EASY WEEKNIGHT TACO CASSEROLE

Steps:

• Brown ground beef.
• Add taco seasoning, mushroom soup, beef broth, and Rotel tomatoes.
• Bring to a simmer. Simmer for about 5-10 minutes.
• Pour chips into bottom of casserole dish (leave whole).
• Pour beef mixture over chips.
• Place sliced cheese on top.
• Bake at 375° for about 10 minutes or until cheese looks melted.

TACO CASSEROLE

Steps:

• Brown ground beef onion and peppers, drain off fat, stir in taco seasoning mix and water.
• Put the crushed chips on the bottom of a greased 8 inch pan; put refried beans in a bowl and stir until softened/smooth so you can spread them over the chips.
• Spread beef mix over beans, top with cheese and bake uncovered at 350-375°F depending on your oven, for 20 minutes or until heated through.
• Top with lettuce, tomatoes, sour cream, salsa, guacamole, whatever you like.

FIESTA TACO CASSEROLE

Steps:

• Pre-heat oven to 350.
• Cook turkey over medium heat 8-10 minutes, until no longer pink. Drain if necessary. Stir in beans and salsa and heat to boiling.
• Place tortilla chips in the bottom of an ungreased 8x8 casserole. Top with turkey/bean mixture. Spread with sour cream, then top with onions, tomatoes, and cheese.
• Bake uncovered 25 minutes or until hot and bubbly.
• Enjoy!