Mostaccioli is also known as penne lisce ... Ragu works well too, or try thicker creamy sauces like a heavy-cream Alfredo. Meat in a sauce works brilliantly with rigatoni, like your bolognese ...

It's also a sturdier option for thick meat-based or chunky pastas. As one of the most popular types of pasta in America, ...

Baked Mostaccioli Yield: 8 servings 1 pound ground ... Cook over medium heat, stirring occasionally, until meat is browned. Drain off any fat. Add tomato juice, tomato paste, onion, sugar, garlic ...

The stout mostaccioli comes out of that water precisely ... covered and continue to simmer over very low heat until the meat is fork tender but not dry, 3 1/2 to 4 hours. Remove the meat from ...

Heat the oven to 400°F. Cook the beef and garlic in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to break up the meat. Pour off any fat. Add the zucchini ...

The actual definition of Mostaccioli was a pasta-like penne but ... My mom would mix whatever pasta we had (usually macaroni) with sauce and meat. Always good and always filling.

I love the downtown area and the beach. I work out there quite often. A: Mostaccioli with meat sauce because it was my mother’s recipe and it takes four hours to make. The meatballs are made ...