Baked Mostaccioli

30 Min.
60 Min.
8
Ingredients
1
(16-ounce) box uncooked mostaccioli
1 (16-ounce) box uncooked mostaccioli
1
cup water
1 cup water
1
tablespoon Better than Bouillon® Roasted Beef Base
1 tablespoon Better than Bouillon® Roasted Beef Base
1
pound bulk mild Italian pork sausage*
1 pound bulk mild Italian pork sausage*
1
cup finely chopped yellow onion
1 cup finely chopped yellow onion
1
(8-ounce) package button mushrooms, rinsed, trimmed and coarsely chopped
1 (8-ounce) package button mushrooms, rinsed, trimmed and coarsely chopped
1
(28-ounce) can crushed tomatoes, undrained
1 (28-ounce) can crushed tomatoes, undrained
1
(15-ounce) can tomato sauce
1 (15-ounce) can tomato sauce
2
teaspoons dried basil leaves
2 teaspoons dried basil leaves
1
teaspoon ground oregano
1 teaspoon ground oregano
1
teaspoon sugar
1 teaspoon sugar
½
teaspoon garlic powder
½ teaspoon garlic powder
¼
teaspoon black pepper
¼ teaspoon black pepper
½
cup shredded Romano cheese
½ cup shredded Romano cheese
1
(8-ounce) package shredded mozzarella cheese
1 (8-ounce) package shredded mozzarella cheese
Directions
  1. Preheat oven to 375°F. Coat a large casserole dish with cooking spray; set aside.
  2. Cook pasta al dente; drain well and place cooked pasta back in pot.
  3. In a small bowl, add water and Beef Base, whisk until base is dissolved; set aside.
  4. Coat a large non-stick skillet with cooking spray, cook sausage and onion over medium-high heat until crumbles are almost done. If desired, drain cooked sausage and onions on paper towels.
  5. Reduce heat to medium-low, add mushrooms and cook until done, about 10 minutes.
  6. Pour water-base mixture into skillet and stir. Add tomatoes, tomato sauce, basil, oregano, sugar, garlic powder and pepper; stir to combine and bring to a boil.
  7. Reduce heat to low. Cover and simmer for 10 minutes; remove from heat.
  8. Carefully add sauce to pot of cooked, drained pasta and stir to coat. Add Romano cheese; stir to combine.
  9. Carefully spoon mixture into a prepared casserole dish. Top with mozzarella cheese.
  10. Bake uncovered for 20 minutes or until cheese is golden brown and casserole is done.
Serve with crusty garlic bread and a fresh garden salad.

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