Baked Mostaccioli

This dish was created for the subreddit, /r/52weeksofcooking, where the theme was “Vacation Food”. There is this Italian restaurant near my parent’s house that I visit at least once or twice a year and someone at the table almost always orders this. Does it taste better? Probably but the flavours are very different. Given that, this is really damn good and I plan on making this many many times.

I used Bison here but most ground meats could easily be substituted.

Also, I forgot to cover mine when I baked it  which gave it a bit of a crunchy top, which I like, but if you do not, just follow the recipe and cover it.

Also, I used dried “Italian Seasoning” which I do not normally do because I made some a few weeks back and trying to use it up. It is a mix of Basil, Marjoram, Oregano, Rosemary, Thyme, and Garlic Powder but you can play around with it if you want.

  • Servings: 8
  • Difficulty: easy
  • Print


  • Cuisine: Italian
  • Preparation Time: 15 minutes
  • Cooking Time: 65 minutes
  • Waiting Time: 5 minutes


1 Tablespoon Olive Oil
1/2 Onion
3/4 lb Ground Bison
3/4 lb Hot Italian Sausage
3 Cloves Garlic
4 oz Mushrooms
1 28 oz can Diced Tomatoes
1 8 oz can Tomato Sauce
1 6 oz can Tomato Paste
1 teaspoon Kosher Salt
1 teaspoon Sugar
1 teaspoon Italian Seasoning
1/8 teaspoon Freshly Ground Black Pepper
1 Bay Leaf
8 oz Mostaccioli
2 Cups Shredded Mozzarella Cheese
1/2 Cup Parmesan Cheese, grated


  1. In a large saucepan, heat the Olive Oil over medium heat.
  2. Meanwhile, chop the Onion.
  3. When the Oil is hot, add the Bison, Italian Sausage, and Onion. Cook until the meat is fully cooked (about 5 – 7 minutes).
  4. Meanwhile, dice the Garlic and slice the Mushrooms.
  5. When the meat is cooked through, add the minced Garlic, cook for an additional minute, and drain the fat from the saucepan.
  6. Stir in diced Tomatoes, Tomato Sauce, Tomato Paste, sliced Mushrooms, 1/2 cup of water, Kosher Salt, Italian Seasoning, Pepper, and Bay Leaf.
  7. Bring to a boil, reduce heat to low, and simmer for 30 minutes, stirring occasionally.
  8. Preheat he oven to 350 degrees.
  9. While the sauce is cooking, start the Mostaccioli by bringing a large pot of salted water to a boil. Add the Mostaccioli and cook until al dente (about 10 minutes).
  10. Drain the Mostaccioli and set aside.
  11. When the sauce is done cooking, remove the Bay Leaf and stir in the cooked Mostaccioli.
  12. Spoon half of the Mostaccioli mixture into a 13 x 9 in baking dish.
  13. Spread the shredded Mozzarella cheese over the top, top with the remaining Mostaccioli mixture, and top with the Parmesan Cheese.
  14. Cover and bake for 30 minutes.
  15. Uncover and bake for an additional 5 minutes.
  16. Let stand 5 minutes.

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