Baked Four Cheese Mostaccioli
This Baked Four Cheese Mostaccioli earned five stars from my family.. no lie. And because I was nervous that I would lose their love, I didn’t share the truth that there are four cheeses (including goat cheese) in this dish. It’s seriously delicious, cheesy and all around fantastic!
The part that I really love about this recipe is that I was able to get two meals out of it. And, some serious leftovers as well. The recipe as I have it below will make two 9×13 baking dishes worth of pasta, or in a Corningware dish like this.
So what I do, since I am regularly feeding four people is I make two dishes and freeze one. To prepare the dish that I am freezing, I spray foil and lay that out in a baking dish then I prepare the casserole like I am preparing the one that I am baking that night.
Next I refrigerate the casserole and then once it’s hardened a bit, I wrap the baked mostaccioli in several layers of foil and freeze it for up to 3 months. When I am ready to make the meal, I thaw it in the refrigerator overnight, then set it out on the countertop for 30 minutes. Next, follow the baking directions seen below.
My helper 😀
Meat Sauce:
Now… onto this delicious mostaccioli recipe!
Four Cheese Baked Mostaccioli Recipe
Ingredients
- 1 16 oz. package mostaccioli pasta
- 1/2 pound Italian sausage
- 1/2 pound ground beef
- 1 smal yellow onion chopped
- 2 garlic cloves minced
- 1/2 cup heavy whipping cream
- 2 cans 14.5 oz. petite diced tomatoes
- 1 6 oz. can tomato paste
- 2 t Italian seasoning
- 1 carton 15 oz. Ricotta Cheese
- 1 c. shredded parmesan cheese
- 2 oz. goat cheese or the whole 4 oz. log if you love goat cheese
- 1 large egg lightly beaten
- 1 t. salt
- 1/2 t. pepper
- 8 oz. fresh mozzarella cheese cubed
Instructions
- Preheat oven to 350 degrees
- Cook mostaccioli pasta (cut 1 minute off cooking time), drain
- Cook sausage and onion over medium heat until meat is no longer pink
- Add garlic and cook one minute longer and drain
- Add cream, cook 5 minutes
- Add tomatoes and Italian seasoning
- Cook until thickened about 5 minuted
- In a separate bowl, combine ricotta, 1/2 cup parmesan cheese, goat cheese, egg, salt and pepper
- Stir pasta, meat sauce together and layer 3 cups pasta/sauce mix, next 1/2 of cheese mix and remaining meat/cheese mixture. **** Do two separate dishes if freezing one for later.
- Bake uncovered 25 minutes, add mozzarella and remaining parmesan and bake 5 more minutes.
- Enjoy!