Marvelous Mostacciol
Submitted by auntmouse
Mostaccioli layered with Italian sausage tomato sauce, cottage cheese-marjoram mixture, and mozzarella. Baked pasta comfort in an hour.
YIELD
1 casserolePREP
30 minCOOK
30 minREADY
1 hrsMarvelous Mostaccioli delivers lasagna vibes without all the fussy layering.
Browned Italian sausage simmers with tomatoes, tomato paste, and oregano into a hearty meat sauce, while cottage cheese mixed with marjoram stands in for ricotta with a lighter touch.
Everything layers into a baking dish with tube pasta and mozzarella, then bakes until bubbly with a Parmesan cap on top that turns golden and crispy.
Pro Tips
- Drain the sausage: Get rid of excess grease after browning or your sauce will be oily and heavy.
- Cottage cheese substitute: It’s tangier and less rich than ricotta but works great and costs less. Mix it with marjoram for herby depth.
- Layer strategically: Pasta first, then meat sauce, then cheese. Repeat. This keeps everything evenly distributed and prevents dry spots.
Ingredients
Directions
Brown Meat.
Add onion and cook onions until they are tender.
Drain.
In a sauce pan combine together 16oz can tomatoes, 6oz can tomato paste, ⅓ cup water, 1 teaspoon oregano leaves and ¼ teaspoon pepper.
Combine cottage cheese and marjoram.
Layer ½ noodles, meat sauce and mozzarella in a 12×8 inch baking dish , spread with cottage cheese mixture.
Repeat layers of noodles, meat sauce and mozzarella cheese.
Sprinkle with Parmesan cheese.
Bake at 350~F for 30 minutes.
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