Make Ahead Meaty Mostacholi
Preparation Time 25 minutes.
Baking Time 30-40 minutes
1 pound cooked mostacholi (or rotini) noodles
1 Tablespoon olive oil
1 medium yellow onion, diced
1 pound bulk Italian sausage
1 pound lean ground beef
2 cloves garlic
2 (15 oz.) cans petite diced tomatoes
1 (15 oz.) can tomato sauce
1 Tablespoon dried oregano
½ teaspoons salt (optional)
4 cups grated mozzarella cheese
Cook mostacholi noodles according to package directions
In large sized stock pot, sauté onion in olive oil. Add Italian sausage and ground beef and cook until browned. Stir often You use your Mix N Chop from the Pampered Chef : ) to break up the meat into small pieces. Add garlic and continue to cook for about 1 minute.
Add undrained tomatoes, tomato sauce, oregano and salt if desired. Simmer for about 10 minutes.
Add cooked and drained pasta to the sauce and gently mix. Pour mixture into a large baking dish (I use my 9X13 Stoneware Baker! ) and sprinkle cheese on top.
Cover tightly with aluminum foil.
For an immediate dinner, bake at 350°F for 30 minutes
To have another night, refrigerate for up to 24 hours. A refrigerated casserole will need to baked with the foil on for 45-50 minutes at 350°F or until hot.
In both cases, remove the foil after the casserole is fully heated and bake an additional 5 minutes or until cheese is melted and slightly browned.
Serves 8-10
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