Cheesy, Saucy, Baked Mostaciolli Recipe That’ll Leave You Asking For More!
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Argo cornstarch, baked mostaciolli, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I am a mega fan of Italian foods. I love ’em! The cheese, the sauce, the pasta…they are all a recipe for goodness. I remember my mom being on a major pasta kick when i was growing up. I think it was because my dad was on a major pasta kick and she wanted to appease his tastes. So, anyway, mom made pasta dishes every night of the week for at least a month. And you know what? Nobody grew weary of pasta because she’d make something different each day.
Baked mostaccioli is a wonderful dish to serve to your family and dinner guests. it’s easy to make and filled with hearty goodness. You can’t go wrong with pasta noodles, cheese, sauce, and spices. I like to serve this meal with a green salad, Italian dressing, and garlic toast. Get creative and serve yours with any side that you are hungry for. Enjoy!
Recipe and photo courtesy of Ree Drummond.
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