The best mostaccioli bake ever! Enjoy with a side salad and your preferred bread.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- cooking spray
- ½ (16 ounce) package mostaccioli pasta
- 1 pound ground beef
- 1 medium onion, chopped
- 1 clove garlic, chopped
- ½ teaspoon seasoned salt, or to taste
- 1 (24 ounce) jar cheese pasta sauce
- 1 (15 ounce) can diced tomatoes
- 4 cups shredded mozzarella cheese
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Spray a 9×13-inch glass baking dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes.
- While the pasta is cooking, heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Sprinkle seasoned salt over the mixture while cooking. Drain and discard grease.
- Drain pasta, and add to beef mixture with pasta sauce and diced tomatoes. Mix in 3 cups mozzarella cheese until combined. Pour mixture into the prepared baking dish, even out the top with a spoon, and top with remaining 1 cup mozzarella.
- Bake in the preheated oven until top is browned and bubbly, 30 to 40 minutes.
- I use Bertolli(R) Five Cheese pasta sauce and Morton(R) Nature’s Seasons(R) seasoning blend.
Nutrition Facts
| Calories | 433 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 4 g |
| Protein | 29 g |
| Saturated Fat | 10 g |
| Sodium | 830 mg |
| Sugars | 7 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
This was really, really good and very easy. Because we like a real punch of flavor, I substituted the ground beef with Italian mild sausage. I used fresh mozzarella versus the pre-shredded kind. My husband had two helpings! I cut the recipe in half and there was still enough for lunches this week. Very good!