Baked mostaccioli has long been one of our favorites. We had this a lot growing up; my aunt made this and lasagna often. If we weren’t already coming over for dinner, she would drop a pan by our house. She is always cool like that. Serve with a nice salad and some garlic bread; you can’t go wrong. I know it’s not groundbreaking material here, but classic recipes deserve some love too. And what’s classic to me, may not be classic to you. And who doesn’t love a giant dish of bubbling, cheesy pasta?
Often times I make a big batch of spaghetti sauce and freeze it. Then I use that to whip up this dish right before baking. It can also be made ahead and refrigerated. Sometimes I use our favorite store-bought sauce.* Versatile, easy, always delicious. Plus, I usually have all of these ingredients on hand, so I can always make this in a pinch.
|*This is my favorite jarred sauce. The list of ingredients is why I tried it: just tomatoes, onions, olive oil, salt, garlic, wine, basil, black pepper, and oregano. I love that! And it tastes good too.|