Baked Mostaccioli with Italian Sauce
This Mostaccioli dish is worth its wait in gold. Satisfying and flavorful, this pasta bake leave even the oven asking for more.
Prep Time: 10 minCook Time: 75 min
Serves 4
Ingredients
- 16 ounces Ronco Mostaccioli
- 1 pound bulk Italian sausage
- 3/4 cup chopped onion
- 2 cloves garlic, chopped
- 2 (26 ounce) jars pasta sauce, any flavor
- 1 teaspoon Italian seasoning
- 3 cups (12 ounces) shredded Mozzarella cheese, divided
- Chopped parsley to garnish (optional)
Directions
- Preheat oven to 350°F.
- Cook and drain pasta according to package directions.
- Cook sausage until browned in a large skillet over medium heat. Stir frequently, breaking up sausage into small pieces. Drain off fat. Add onion and garlic; cook and stir until tender. Add pasta sauce and Italian seasoning. Bring to a boil; reduce heat and simmer, covered, for 20 minutes. Combine Rigatoni, cooked sauce and 1-1/2 cups cheese in a large bowl.
- Spoon into a lightly greased 13 x 9" baking pan. Cover and bake 35 minutes, or until hot and bubbly.
- Uncover; top with remaining 1-1/2 cups cheese. Bake 8 minutes longer, or until cheese melts. Garnish with parsley, if desired.
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