Four Cheese Baked Mostaccioli Recipe

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:

[”B00IYE4RIU” used_price= “0” use_cartURL= “1”]

Now… onto this delicious mostaccioli recipe!

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Four Cheese Baked Mostaccioli Recipe

Course Dinner

Prep Time 25 minutes

Cook Time 30 minutes

Total Time 55 minutes

Servings 8 servings x2

Author Kate

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

1. Preheat oven to 350 degrees
2. Cook mostaccioli pasta (cut 1 minute off cooking time), drain
3. Cook sausage and onion over medium heat until meat is no longer pink
4. Add garlic and cook one minute longer and drain
5. Add cream, cook 5 minutes
6. Add tomatoes and Italian seasoning
7. Cook until thickened about 5 minuted
8. In a separate bowl, combine ricotta, 1/2 cup parmesan cheese, goat cheese, egg, salt and pepper
9. 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.
10. Bake uncovered 25 minutes, add mozzarella and remaining parmesan and bake 5 more minutes.
11. Enjoy!