This easy one-dish meal is sure to become a family favorite.
Baked Mostaccioli
-
Prep:
30 min. -
Cook:
1 hr. -
Serves:
8
Recipes
Recipe tags: beef base, advanced difficulty, main, pork, casserole
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 box | (16-ounce) uncooked mostaccioli |
| 1 cup | water |
| 1 Tbsp | Better Than Bouillon® Roasted Beef Base |
| 1 lb | bulk mild Italian pork sausage* |
| 1 cup | finely chopped yellow onion |
| 1 pkg | (8-ounce) button mushrooms, rinsed, trimmed and coarsely chopped |
| 1 can | (28-ounce) crushed tomatoes, undrained |
| 1 can | (15-ounce) tomato sauce |
| 2 tsp | dried basil leaves |
| 1 tsp | ground oregano |
| 1 tsp | sugar |
| ½ tsp | garlic powder |
| ¼ tsp | black pepper |
| ½ cup | shredded Romano cheese |
| 1 pkg | (8-ounce) 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.
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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.
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5
Reduce heat to medium-low, add mushrooms and cook until done, about 10 minutes.
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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.
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7
Reduce heat to low. Cover and simmer for 10 minutes; remove from heat.
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8
Carefully add sauce to pot of cooked, drained pasta and stir to coat. Add Romano cheese; stir to combine.
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9
Carefully spoon mixture into a prepared casserole dish. Top with mozzarella cheese.
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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.