Baked Mostaccioli

My family loves pasta. Often times my husband will say he wants some sort of pasta for dinner. Uh, ok.  That really narrows it down, is usually my response to that.  I mean, really. Thanks for the help.

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. 

Baked Mostaccioli
1 lb Mostaccioli or Penne Pasta
24 oz jar of your favorite Spaghetti Sauce 
1 lb Italian sausage
2 cups mozzarella cheese, shredded
1/2 cup Parmesan cheese, shredded
Cook pasta 2 minutes less than package directions for al dente, drain. Brown sausage, drain. Stir the sauce, pasta, browned sausage and half of each cheese together. Pour into a greased casserole dish and top with remaining cheeses. Bake at 375 until warmed through and golden brown, about 30 min (longer if straight from the refrigerator). Serve with a salad and garlic bread. 

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*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.

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