Best 9 Mostaccioli Mustaches Recipes

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Embark on a culinary adventure and discover the secrets of creating the most delicious "Mostaccioli Mustaches," a pasta dish that will tantalize your taste buds and leave you craving more. With its unique shape and delectable flavors, this dish is sure to become a favorite in your kitchen. Whether you're a seasoned cook or just starting out, our carefully curated guide will lead you through the process of crafting this masterpiece, from selecting the perfect ingredients to mastering the art of cooking the pasta to perfection. So, gather your apron and prepare to indulge in a culinary experience that will transport you to the heart of Italy.

Here are our top 9 tried and tested recipes!

MOSTACCIOLI



Mostaccioli image

This versatile dish is quick, delicious and budget-friendly. I love to make my own spaghetti sauce. You can make the sauce ahead to save time. My family and I both enjoy this. I hope you do too.

Provided by Luv2cook

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes

Time 1h

Yield 12

Number Of Ingredients 12

2 teaspoons canola oil
½ cup chopped red onion
¼ cup red bell pepper, chopped
1 pound bulk pork sausage
4 (16 ounce) cans crushed tomatoes
1 teaspoon garlic powder
1 tablespoon Italian seasoning
1 teaspoon sugar
1 teaspoon salt
½ tablespoon ground black pepper
1 pound penne pasta
½ cup shredded Italian cheese blend

Steps:

  • Heat the canola oil in a large pot over medium heat. Stir in the onion and red pepper, and cook until the onion has softened and turned translucent, about 5 minutes. Add the pork sausage, cook and stir until the sausage is crumbly and browned, about 10 minutes. Drain off and discard any excess fat, then stir in the crushed tomatoes, garlic powder, Italian seasoning, sugar, salt, and pepper. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and simmer 20 to 30 minutes until the sauce has reached your desired consistency.
  • Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the penne pasta, and cook until al dente, 8 to 10 minutes. Drain the penne, then toss with the red sauce and Italian cheese blend. Stir until the cheese has melted. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 309.6 calories, Carbohydrate 40.3 g, Cholesterol 25.4 mg, Fat 11.6 g, Fiber 4.6 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 772 mg, Sugar 1.8 g

MOSTACCIOLI



Mostaccioli image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h45m

Yield 30 to 40 cookies

Number Of Ingredients 18

1 1/2 cups all-purpose flour
3/4 cup cake flour
1/2 cup almond flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/4 teaspoon ground nutmeg
Zest of 1/2 large lemon
Zest of 1/2 small orange
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 cup sugar
1/4 cup whole milk
2 tablespoons dark rum
1 large egg, at room temperature
1 1/2 cups semisweet chocolate chips (9 ounces), such as Ghirardelli
1/4 cup heavy cream

Steps:

  • Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone liners.
  • For the cookies: In a food processor, pulse together the flours, cocoa powder, baking powder, cinnamon, salt, nutmeg and the lemon and orange zests. Add the olive oil and butter and pulse until blended.
  • In a large bowl, whisk together the sugar, milk, rum and egg until smooth. Gradually stir the flour mixture into the egg mixture until a stiff dough forms. With damp fingers, shape the dough into 1-inch balls and place about 1-inch apart on the prepared baking sheets. Bake until the cookies are firm to the touch, 10 to 11 minutes. Cool for 10 minutes, then transfer the cookies to wire racks to cool completely, about 15 more minutes.
  • For the icing: Put the chocolate chips and cream in a heatproof medium bowl and place the bowl over a pan of barely simmering water. Stir frequently until the chocolate has melted and the mixture is smooth.
  • Dip the cookies halfway into the icing, then return them to the racks and let set at room temperature until firm, 1 1/2 to 2 hours.

MY FAMOUS 'BAKED' MOSTACCIOLI



My Famous 'Baked' Mostaccioli image

This is a recipe that I have been tinkering around with since January 26th, 1986 ("Super Bowl XX"... Da Bears!) It was my first attempt (as a young adult) to create a recipe. I've changed it a lot over the years. I've been told that it is pretty much perfect, so I stopped playing with the recipe about 15 years ago. It is requested for any get-together that I attend (hence the name... "Rosie, bring your famous mostaccioli"). I've easily doubled or tripled this recipe to feed up to 50+ people at the local shelter or at huge parties. This is also a great recipe because you can make the entire batch, and then freeze half or all of it (before baking) to have a ready made dinner with only baking time involved. (*Note: This recipe makes about 10 lbs). I hope you enjoy my recipe.

Provided by rosie316

Categories     Pork

Time 2h5m

Yield 14-16 serving(s)

Number Of Ingredients 12

1 (1 lb) box mostaccioli noodles
1 1/2 lbs ground beef
3 -4 mild Italian sausage (1 package un-cooked links)
2 tablespoons vegetable oil (more if needed)
1 medium white onion, chopped
1 large green bell pepper, chopped
2 (24 ounce) cans hunts spaghetti sauce ("Traditional" flavor)
2 (6 ounce) cans hunts tomato paste
1/4-1/2 cup Pace Picante Sauce, to taste (Mild or Medium)
2 lbs freshly shredded mozzarella cheese (divided)
garlic salt, to taste
italian seasoning, to taste

Steps:

  • Cook mostaccioli noodles according to box directions, drain and set aside.
  • Place Italian sausage links in a large, deep skillet and add enough water to go half way up sides of sausage links and add 2 tablespoons of oil. Simmer until cooked through and water is almost evaporated (about 25-30 minutes).
  • While the sausage links are simmering, in a large bowl combine the spaghetti sauce, tomato paste, picante sauce, garlic salt and Italian seasoning. Adjust seasonings to your preferred taste.
  • When all water is evaporated and links are cooked though, brown on all sides in the remaining oil in the skillet (adding more if needed). Once browned, remove from skillet and set aside.
  • Add ground beef, onion and bell pepper to the same skillet and brown the meat until just barely pink (do not over cook the beef). Drain any excess grease from the skillet with a large spoon while leaving the beef and veggies in there.
  • Slice the Italian sausage links into 1/4" thick slices and add back to the skillet.
  • Add the spaghetti sauce mixture to the skillet and gently simmer 30 minutes to blend the ingredients and flavors.
  • Meanwhile, pre-heat the oven to 375*F.
  • Pour the mostaccioli noodles into a large, deep aluminum baking pan (I use the big, deep rectangle, disposable ones because I don't want to wash the pan, and I'm usually asked to bring this dish to get-togethers).
  • Sprinkle half (1 pound) of the shredded mozzarella cheese over the noodles. Pour the meat and sauce from skillet over the cheese. Gently mix until all noodles are coated and cheese is incorporated thoroughly. Smooth top surface and evenly sprinkle on remaining cheese.
  • *Note: I've also used a couple of the smaller disposable pans and only bake one, while the other one I cover and freeze (without baking), to make later in the month (just thaw a bit before baking, stir, adding a touch of water if needed, then add final topping of cheese, bake).
  • Bake uncoverd on center rack for 45 minutes.
  • Serve with garlic toast, salad and Italian dressing. Enjoy!

Nutrition Facts : Calories 509.7, Fat 25.8, SaturatedFat 12.1, Cholesterol 85.4, Sodium 877.2, Carbohydrate 39.1, Fiber 3.8, Sugar 9.9, Protein 29.9

ASPARAGUS AND MUSTACHES: MOSTACIOLLI SPARAGIO



Asparagus and Mustaches: Mostaciolli Sparagio image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

3 small cloves garlic
1/3 cup olive oil
1 small yellow Hungarian pepper, sliced
One 3-pound can whole tomatoes, drained, puree reserved
1 teaspoon black pepper
1 teaspoon oregano
Pinch salt
1 pound box mostaciolli macaroni
1/2 pound asparagus, halved
1/4 cup grated Romano

Steps:

  • Saute cloves of garlic in olive oil until browned. Add sliced Hungarian pepper. Add drained tomatoes and reserve puree. Allow tomatoes to simmer 10 minutes. Break up tomatoes with masher. Add puree and seasoning.
  • Boil macaroni according to package directions and add asparagus during last minutes of cooking. Drain. Add marinara sauce (simmered tomatoes, seasoning and puree mixture) and grated Romano. Serve with additional sauce on the side.

ST. LOUIS ORIGINAL BAKED MOSTACCIOLI



St. Louis Original Baked Mostaccioli image

If you have been to a wedding in St. Louis you have had Mostaccioli. Some versions are good, some...well let's just say I hope you have avoided the versions that taste like canned tomato soup. This is not one of those, this, in my opinion is a little taste of heaven.

Provided by Kit_Kat

Categories     Penne

Time 55m

Yield 16 serving(s)

Number Of Ingredients 18

1 (29 ounce) can tomato sauce
1 (12 ounce) can tomato paste
1 (15 ounce) can crushed tomatoes
4 stalks celery, chopped
1 large onion, chopped
1 head garlic, minced
1/2 lb ground beef, browned
1/2 lb Italian sausage, browned
2 tablespoons sweet basil
2 tablespoons parsley
1 tablespoon oregano
2 teaspoons black pepper, ground
1 -2 tablespoon sugar
2 tablespoons olive oil
1 lb penne pasta
1 lb mozzarella cheese
1 cup parmesan cheese, shredded
fresh basil (to garnish)

Steps:

  • Brown sausage and ground beef in a skillet, set aside.
  • In a large sauce pan (4 qt.) or dutch oven combine all sauce ingredients and meats. Simmer over medium heat for 20-30 minutes, stirring occasionally.
  • Cover between stirring.
  • In a large pot cook pasta per package directions to al dente stage. Do not over cook. Drain pasta, return to pot, but not to heat. Place 1/2 of sauce recipe in with pasta and stir until combined.
  • Add 1 cup of Parmesan cheese and stir to combine.
  • In a large baking dish place approximately 1/4 of the sauce recipe in the bottom of the pan.
  • Add pasta/sauce mixture to baking dish.
  • Bake at 350 for 30 minutes. Remove from oven and top with remaining cheeses. return to oven for 5 minutes.
  • Increase oven temperature to Broil and watch constantly until cheese is bubbly and spotted with golden brown spots.

EASY MOSTACCIOLI



Easy Mostaccioli image

This rich and cheesy casserole freezes so well that no one would ever guess it had been on ice! It'll appeal to all ages. Margaret McNeil - Germantown, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 casseroles (6 servings each).

Number Of Ingredients 9

1 package (16 ounces) mostaccioli
1-1/2 pounds ground beef
1-1/4 cups chopped green pepper
1 cup chopped onion
1 jar (26 ounces) spaghetti sauce
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1-1/2 teaspoons Italian seasoning
3/4 teaspoon pepper
2 cups shredded part-skim mozzarella cheese, divided

Steps:

  • Preheat oven to 350°. Cook mostaccioli according to package directions. Meanwhile, in a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce, soup, Italian seasoning and pepper., Drain mostaccioli. Add mostaccioli and 1-1/2 cups cheese to beef mixture. Transfer to two greased 11x7-in. baking dishes. Sprinkle with remaining cheese. , Cover and bake 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted. Freeze option:Cover and freeze unbaked casseroles up to 3 months. To use, thaw in refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, covered, 50-60 minutes or until a thermometer reads 165°.

Nutrition Facts : Calories 351 calories, Fat 12g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 633mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges

MOSTACCIOLI



Mostaccioli image

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

1 pound uncooked mostaccioli
1-1/2 pounds bulk Italian sausage
1 jar (28 ounces) meatless spaghetti sauce
1 large egg, lightly beaten
1 carton (15 ounces) ricotta cheese
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Romano cheese

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.

EASY BAKED MOSTACCIOLI



Easy Baked Mostaccioli image

Simple hardy mostaccioli pasta dish that can be baked in a throw-away aluminum pan for easy clean up.

Provided by Alyssa Buschman

Time 1h15m

Yield 8

Number Of Ingredients 6

cooking spray
1 (16 ounce) package mostaccioli pasta
1 pound ground beef
1 ½ (26 ounce) jars spaghetti sauce
2 cups shredded mozzarella cheese
⅓ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
  • Bring a large pot of lightly salted water to a boil. Cook mostaccioli in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain.
  • Meanwhile, heat a nonstick pan over medium-high heat. Cook and stir ground beef until browned and crumbly, 5 to 10 minutes. Remove from the heat. Drain and discard grease. Add spaghetti sauce to the pan and mix with the beef.
  • Transfer beef mixture to the prepared baking dish. Spread evenly over the bottom and layer cooked pasta over top. Sprinkle with mozzarella and Parmesan cheeses. Cover with foil.
  • Bake in the preheated oven for 40 minutes. Remove foil and continue to bake until cheese is melted and lightly browned, about 10 more minutes.

Nutrition Facts : Calories 508.1 calories, Carbohydrate 60.5 g, Cholesterol 59.2 mg, Fat 17.2 g, Fiber 5.5 g, Protein 27.6 g, SaturatedFat 7.4 g, Sodium 821 mg, Sugar 14.3 g

ROASTED GARLIC AND TOMATO MOSTACCIOLI



Roasted Garlic and Tomato Mostaccioli image

You'll always want to have roasted garlic and tomato on hand when you taste what they do to an otherwise ordinary pasta, basil and tomato toss.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 2

Number Of Ingredients 9

2 1/2 tablespoons olive or vegetable oil
4 to 5 roma (plum) tomatoes, cut in half
1/2 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1/2 garlic bulb, unpeeled
1 cup uncooked mostaccioli or penne pasta (3 ounces)
2 tablespoons chopped fresh basil leaves or 1 1/2 teaspoons dried basil leaves
2 ounces crumbled feta or cubed mozzarella cheese

Steps:

  • Heat oven to 300°F. Place aluminum foil on cookie sheet; generously brush with 1 tablespoon of the oil. Arrange tomato halves, cut sides up, in single layer on foil; brush with 2 teaspoons of the oil. Sprinkile with sugar, salt and pepper.
  • Cut 1/2 inch off top of garlic bulb; drizzle 1 teaspoon of the oil over garlic bulb. Wrap in aluminum foil; place on cookie sheet with tomatoes. Bake 55 to 60 minutes or until garlic is soft when pierced with a knife and tomatoes have begun to shrivel; cool slightly.
  • Cook and drain pasta as directed on package.
  • Squeeze garlic into remaining 1 1/2 teaspoons oil and mash until smooth; toss with pasta. Add tomato halves and basil; toss. Top with cheese. Serve immediately.

Nutrition Facts : Calories 510, Carbohydrate 61 g, Cholesterol 25 mg, Fat 5, Fiber 3 g, Protein 14 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 480 mg

Tips:

  • Use a large pot to cook the pasta so that it has plenty of room to expand.
  • Add salt to the water when you cook the pasta. This will help to flavor the pasta and prevent it from sticking together.
  • Cook the pasta according to the package directions.
  • Drain the pasta and rinse it with cold water.
  • In a large skillet, brown the ground beef and sausage over medium heat. Drain the meat and set aside.
  • In the same skillet, melt the butter and sauté the onion and garlic until softened.
  • Add the tomato sauce, Italian seasoning, salt, and pepper to the skillet. Bring to a simmer and cook for 15 minutes.
  • Add the cooked pasta and ground beef mixture to the skillet. Stir to combine.
  • Pour the pasta mixture into a greased 9x13 inch baking dish.
  • Top with the shredded mozzarella cheese and Parmesan cheese.
  • Bake at 350 degrees Fahrenheit for 25 minutes, or until the cheese is melted and bubbly.
  • Let the mostaccioli stand for 10 minutes before serving.

Conclusion:

Mostaccioli is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great meal to serve for a weeknight dinner or a special occasion. With its simple ingredients and easy-to-follow instructions, mostaccioli is a recipe that is sure to please everyone.

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