BAKED MOSTACCIOLI

1 C. uncooked mostaccioli pasta
1/2 lb. ground sirloin
2 sweet Italian sausages, removed from casings
2 T. each of chopped onion and green pepper
1 clove garlic, minced
1 C. canned tomatoes, cut up
3 oz. tomato paste
1/2 C. water
1 t. dried basil leaves
1/2 T. chili powder
1/2 t. red pepper
1/2 t. salt and dried oregano
dash sugar and black pepper
1 egg, slightly beaten
8 oz. ricotta cheese
1/4 C. Parmesan cheese

Cook mostaccioli until al dente in boiling salted water. Drain and set aside. In skillet, combine meat, sausages, onion, green pepper and garlic. cook breaking up meat, until meat is browned. Drain off fat. To the meat, add all remaining ingredients, except egg and cheeses. Bring meat sauce to a boil. Reduce heat. Cover and simmer 15 to 20 minutes, stirring occasionally. meanwhile, combine egg and cheeses.

To assemble, stir cooked pasta into meat sauce. Place half in 1 quart buttered baking dish. Spread cheese mixture evenly over the top. cover with remaining pasta. Bake, covered, at 350°F. for 30 to 35 minutes or until cooked through.

Cavatini

2 jars (32 oz. each) spaghetti sauce
2 cans (4 oz. each) mushrooms
2 lb. ground beef
1 lb. ground pork sausage
1 each large onion, chopped; large bell pepper, chopped
1 pkg. sliced pepperoni
1 pkg. each (6 oz.) mostaccioli noodles*, rotini noodles
2 cups shredded mozzarella cheese
optional black olives

Spaghetti
Directions
Brown sausage, beef, onion and bell pepper. Drain well. Add
to spaghetti sauce, mushrooms and pepperoni. Simmer sauce for 1 hour.
Cook pasta until half done. Drain water. When sauce is ready, add
to noodles, mix and put in a 9x13" pan. Bake 25 minsutes at 325º F.
Top will mozzarella cheese, put back in
oven for approximately 5 minutes, or until cheese is melted.
Makes 8-10 servings.
Note: *can use a scale to measure out 6 oz.

Pasta with Asparagus

Many terrific recipes change hands at the monthly get-togethers of my ladies' bridge group. That's where I discovered this zippy, tempting dish. The garlic, asparagus, Parmesan cheese and red pepper flakes create an irresistible taste combination. —Jean Fisher, Redlands, California

 

Ingredients:

* 5 garlic cloves, minced

* 1 teaspoon crushed red pepper flakes

* 2 to 3 dashes hot pepper sauce

* 1/4 cup olive oil

* 1 tablespoon butter

* 1 pound fresh asparagus, cut into 1-1/2-inch pieces

* Salt to taste

* 1/4 teaspoon pepper

* 1/4 cup shredded Parmesan cheese

* 1/2 pound mostaccioli or elbow macaroni, cooked and drained

Directions: In a skillet, cook garlic, red pepper flakes and hot pepper sauce in oil and butter for 2-3 minutes. Add asparagus, salt and pepper; saute until asparagus is crisp-tender, about 8-10 minutes. Add Parmesan cheese; mix well. Pour over hot pasta and toss to coat. Serve immediately. Yield: 4-6 servings.



Source: Taste of Home

 

My notes: I thought it was too spicy but my husband loved it.  Next time I would cut back on the red pepper flakes and let my husband add his own hot sauce to his plate. 

Italian Pasta with Beans



This is an easy meal to change up, depending on your

mood. You can top it with chopped toasted nuts, add

shredded chicken or canned salmon, substitute black

beans for cannellini beans, or omit the broccoli and

toss the hot pasta with fresh baby spinach.



8 oz. mostaccioli (tube-shaped pasta) or rotini

(spiral pasta)

4 cups small broccoli florets

1 (14.5-oz.) can diced tomatoes with garlic and onion

1 (15-oz.) can cannellini beans, drained, rinsed

1/2 cup pitted Kalamata olives, halved

2 tablespoons olive oil

1 cup crumbled feta cheese, divided



1. Cook pasta according to package directions, adding

broccoli during last 2 minutes of cooking. Drain;

return to pot.



2. Meanwhile, cook all remaining ingredients except

cheese in large skillet over medium heat 3 minutes or

until heated through, stirring occasionally. Toss

pasta with sauce and 3/4 cup of the cheese; sprinkle

with remaining 1/4 cup cheese.



4 (generous 2-cup) servings