Mostaccioli Casserole Oamc
Dive into comfort food heaven with this Mostaccioli Casserole OAMC recipe, a family-friendly classic that's perfect for weeknight dinners or make-ahead meal prep. Featuring tender mostaccioli pasta layered with a rich and savory marinara meat sauce, gooey melted mozzarella, and a generous topping of Parmesan cheese, this dish is baked to golden perfection. Infused with the tantalizing flavors of garlic, onion, and Italian seasoning, this casserole captures the essence of hearty Italian cuisine. Ideal for "once-a-month cooking" (OAMC), it can be prepped in advance, frozen, and baked straight from the freezer for ultimate convenience. With just 20 minutes of prep and a crowd-pleasing yield of eight servings, this cheesy, baked pasta casserole is the ultimate solution for busy nights or cozy gatherings.
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Recipe Information
Ingredients
- 16 ounces mostaccioli pasta
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups marinara sauce
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 1 as needed cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the mostaccioli pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and cook for 3-4 minutes, until softened.
Add the minced garlic and ground beef to the skillet. Cook until the beef is browned and fully cooked, breaking it into crumbles as it cooks. Drain any excess fat.
Stir the marinara sauce, Italian seasoning, salt, and black pepper into the cooked beef mixture. Let simmer on low for 5-7 minutes.
Spray a 9x13-inch baking dish with cooking spray. Spread half of the cooked pasta evenly in the dish.
Top the pasta with half of the meat sauce, then sprinkle 1 cup of shredded mozzarella cheese over the layer.
Repeat the layers with the remaining pasta, meat sauce, and mozzarella cheese. Finally, sprinkle the grated Parmesan cheese evenly on top.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Remove the casserole from the oven and let it sit for 5-10 minutes before serving.
To freeze for OAMC, prepare the casserole as directed but stop before baking. Cover tightly with plastic wrap and aluminum foil. Label and freeze for up to 3 months. To cook from frozen, bake at 375°F for 60-70 minutes, or until heated through.
Nutrition Facts
Calories |
3335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.4 g | 253% | |
| Saturated Fat | 85.3 g | 426% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 6669 mg | 290% | |
| Total Carbohydrate | 191.9 g | 70% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 32.5 g | ||
| Protein | 201.9 g | 404% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 2693 mg | 207% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 1787 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
