1 jar pasta sauce, I like Classico, mushroom & onion
2 1/2 C shredded Mozzarella cheese
1 C shredded cheddar
1 large casserole dish
1 tbl olive oil
Instructions
Prepare pasta as per box directions but cook slightly under cooking time so pasta has a little bite, al dente is best. Drain pasta in strainer, drizzle olive oil ontop and set aside. If pasta becomes sticky during cooling, rinse with warm water briefly, drain well and then go to box 3 below
On medium heat, start heating a large stock pot. Add ground beef, stir to break up a little. While cooking, add chopped onions, mushrooms, tomato, stirring while it all cooks every few minutes. Add garlic, and all dried ingredients except sugar. Beef should be turning brown and vegetables should be cooking down. Once all beef is no longer pink, turn heat down a little and add Tomato paste - 2 tomato paste cans fiiled with water, stir until blended gently. Add pasta sauce and then sugar. Stir gently, turn down heat to low. Taste and see if any seasoning is needed..add as desired. Allow to simmer on very low heat for an hour if possible. Remove cover and stir each 1/2 hour. Turn off heat.
Preheat oven to 375 degrees, take casserole pan and laddle 2 laddle spoonfulls of sauce in casserole pan, spread out to cover pan. Take a third of pasta and pour in dish, laddle sauce to just cover pasta, about 4 laddles, add half of Mozzarella evenly over layer. Continue by repeating layers, ending in sauce. Sprinkle Cheddar cheese and any remaining Mozzarella if any on top. Cover with foil and put in oven.
Bake in oven for 30 to 40 minutes, remove foil with 10 minutes left and bake for last 10 minutes. Remove from oven with kitchen gloves, turn off oven and set dish on stove top or heat safe counter with a towel. Allow to sit for a few minute and dig in. Enjoy..store any leftovers in same pan covered in foil tightly or transfer to a covered container
Serving
Suggestions
serve with crusty buttered bread, a salad or just by itself
Originally Submitted
6/21/2012
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