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Mostaccioli Supper | Can't Stay Out of the Kitchen | this amazing #pasta entree has 3 layers of #noodles, #MarinaraSauce & #cheese! It's kid-friendly & terrific for weeknight suppers. #Mostaccioli #GlutenFree #GlutenFreePasta

Mostaccioli Supper

Teresa Ambra
Mostaccioli Supper is a delightful, kid-friendly Italian casserole that's terrific for week night suppers. This tasty Italian dish makes up a homemade meat sauce and layers the sauce with noodles and cheese. It can be made gluten free or with regular pasta. Easy and delicious.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Pasta Main Dish
Cuisine Italian
Servings 12
Calories 416 kcal

Equipment

  • 1 large Dutch oven with lid
  • 1 hamburger chopper to break meat down into tiny pieces while frying
  • 1 sharp knife to cut vegetables
  • 1 stock pot with lid
  • 1 colander
  • 1 wooden spoon
  • 1 spatula
  • measuring cups
  • measuring spoons
  • 1 9x13" deep dish glass baking dish not the clear pyrex baking dishes with only a two-inch side
  • aluminum foil

Ingredients
  

  • 1 1/2 lbs. 93% to 96% lean ground sirloin
  • 1 large onion chopped
  • 1 whole green pepper seeded, diced, I used a yellow bell pepper
  • 15 oz. can diced tomatoes, undrained Italian style is good
  • 12 oz. can tomato paste
  • 16 oz. water
  • 3 whole bay leaves
  • 1 1/2 tsp. salt
  • 3/4 tsp. ground black pepper
  • 1-2 tsp. dried basil or more to taste
  • 1-2 tsp. dried oregano or more to taste
  • 1-2 tsp. Italian seasoning or more to taste
  • 1-2 tsp. fennel seed
  • 16 oz. box gluten free mostaccioli, cooked and drained or substitute rotini, ziti, penne, fusilli or any pasta of your choice
  • 12 oz. Colby-Monterey Jack cheese shredded, or sharp cheddar cheese shredded

Instructions
 

  • In a small Dutch oven, cook beef, onion and green or yellow pepper over medium heat until meat is no longer pink; drain.
  • Use a hamburger chopper to break the meat down into tiny pieces while frying.
  • Add the tomatoes, tomato paste, water, bay leaves, salt, pepper and seasonings.
  • Cover and simmer for 10 minutes; discard bay leaves.
  • Meanwhile, cook gluten free pasta in a large stock pot in boiling water according to package directions.
  • Drain in colander.
  • Spray a 9x13” baking dish with cooking spray.
  • Layer one-third of the pasta into dish.
  • Top with one-third the meat mixture and layer a cup of shredded cheese over top to completely cover.
  • Repeat layers two more times.
  • Bake, covered at 350° about 30-40 minutes until heated through.
  • Let stand 10 minutes before serving.

Notes

NOTE:You can substitute Parmesan cheese for the Colby-Jack cheese if desired. Almost any kind of cheese will work although using Colby/cheddar is quite satisfying even if different from the usual Italian pasta recipes that require mozzarella or parmesan cheese.
 
NOTE: You can increase the seasonings to a full two teaspoonfuls each, or add thyme, minced garlic, or marjoram in amounts you desire to increase the taste if you prefer more seasoning. If you like your casseroles with a little heat, add 1/8 tsp. red pepper flakes to the sauce while simmering. Check the sauce for seasoning and amp up the seasonings to your personal preference.
 
NOTE: Cover dish with foil before baking to prevent noodles drying out.
 
NOTE: Ronzoni makes a wonderful gluten free pasta.
 
NOTE: You can use regular pasta if you do not need to keep the recipe gluten free.
 
Recipe inspired from Taste of Home.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 416kcalCarbohydrates: 39gProtein: 24gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 65mgSodium: 728mgPotassium: 711mgFiber: 4gSugar: 6gVitamin A: 827IUVitamin C: 19mgCalcium: 268mgIron: 4mg
Keyword casserole, cheese, ground beef, main dish, noodles, pasta
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