You can prepare baked rose-shaped potato gratins in advance and keep them warm in the pan, or you can let them cool and reheat them in the oven when you’re ready to serve. Although the method is simple, give the potatoes plenty of seasoning.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 2 teaspoons olive oil, divided
- ½ cup finely chopped onion, divided
- 3 cloves garlic, minced, divided
- 2 cups beef broth
- 2 (15 ounce) cans tomato sauce
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 2 teaspoons white sugar
- 1 ½ teaspoons dried parsley
- ½ teaspoon thyme
- ½ teaspoon dried savory
- ½ teaspoon red pepper flakes
- ¼ teaspoon ground marjoram
- 1 pound ground beef
- ½ cup diced green bell pepper
- 2 cups water
- 1 (16 ounce) package mostaccioli pasta
- 1 cup shredded mozzarella cheese
- 1 (8 ounce) package fresh mozzarella cheese, sliced
Instructions
- Heat 1 teaspoon olive oil in a large saucepan over medium heat; cook and stir 1/4 cup onion and 2 garlic cloves in the hot oil until onion is slightly transparent, about 5 minutes. Increase heat to medium-high; add beef broth, tomato sauce, oregano, basil, sugar, parsley, thyme, savory, red pepper flakes, and marjoram. Simmer mixture, stirring occasionally, until flavors have blended, 15 to 20 minutes.
- Heat 1 teaspoon olive oil in a large saucepan over medium-high heat; cook and stir 1/4 cup onion and 1 garlic clove in the hot oil until onion is tender and slightly transparent, about 5 minutes. Cook and stir ground beef into onion mixture until browned and crumbly, 10 to 15 minutes. Drain excess grease.
- Stir ground beef mixture and green bell pepper into tomato sauce mixture; simmer for 15 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Pour meat sauce, water, mostaccioli, and shredded mozzarella cheese into a 3-quart glass baking dish; stir well. Cover dish with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove aluminum foil and lay mozzarella cheese slices over mostaccioli mixture. Bake until cheese is melted and bubbling, about 10 minutes.
Nutrition Facts
| Calories | 395 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 4 g |
| Protein | 22 g |
| Saturated Fat | 8 g |
| Sodium | 732 mg |
| Sugars | 7 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I had to use high protein elbow macaroni, but it worked great. I did add some fennel because we like it, but I think it would have been good “as is”. We loved it, and we served guests and they loved it as well!
This is some kind of YUM!!! I make it as written but can see so many other variations: substitute beef for lamb or Italian sausage or ground pork… Use different cheeses, add eggplant or spinach or whatever. I’m going to let my creativity take control.
Kids scarfed it down 🙂
Made for Recipe Group. Hubby liked it. The sauce was good, I think it may have cooked down a little too much, we like a little more. I used beef broth instead of water. The pasta absorbed a lot of the liquid, I don’t think I would cook it as long before putting everything together to bake the next time. I have never used mostaccioli before, and thought it was really pasty once the dish was done. This may have been because you put them in uncooked first. Otherwise a good dish!
Made for Recipe Group. Hubby liked it. The sauce was good, I think it may have cooked down a little too much, we like a little more. I used beef broth instead of water. The pasta absorbed a lot of the liquid, I don’t think I would cook it as long before putting everything together to bake the next time. I have never used mostaccioli before, and thought it was really pasty once the dish was done. This may have been because you put them in uncooked first. Otherwise a good dish!
I halved this recipe, but otherwise made it exactly according to the recipe. Perhaps it was due to my reducing the ingredients to half, but this turned out extremely dry for me and with not quite as much flavor as I was wanting and anticipating. Thanks for sharing this recipe, matmyers!EDIT: I forgot to add that like another reviewer, the pasta needed an additional 15 min. of bake time before adding the last layer of cheese and baking for the last 10 min. If I were to make this recipe again, I think I will precook my noodles and then proceed with the recipe. Thanks!
Recipe Group Selection: 16, November 2013 ~ This is a very good pasta dish that is a little time consuming. I used a half pound of ground beef and a half pound of Italian sausage. The flavor was very good, but the bake time was off in my oven. After 20 minutes the pasta was no where near ready for the final 10 minutes baking. I continued to bake for 15 minutes before adding the mozzarella and then baked for 15 more minutes. The finished product was very good and it serves a lot! Leftovers were very good warmed up the next day.
I loved this recipe. It was easy to make and my guests loved it. I did substitute half of the ground beef with Italian sausage.