Baked Mostaccioli with Italian Sausage
1 Box Mostaccioli
1 pound Italian sausage crumbled
1 small onion, diced
4 cloves of garlic
2 jars favorite spaghetti sauce
🍎(I use my favorite homemade sauce)
1 cup of tomato juice
1/4 cup freshly grated Parmigiano-Reggiano (you know I don’t measure cheese 😉 )
1 cup mozzarella, shredded
1 Tbs chopped parsley (optional)
✔Extra parmesan to grate over servings…always.
Olive oil for drizzling if desired
Pre-heat oven to 350 ˚F
Cook pasta according to package directions; drain and return to pot.
Sauté onions in large skillet on medium until soft, add garlic, stir into onions. Add sausage and cook 7 to 10 minutes or until meat is cooked through, stirring occasionally.
Stir in your favorite spaghetti sauce (I make my own since there is ‘always’ canned tomato products in my pantry; paste/sauces) and tomato juice; it’ll seem thin but it turned out delicious.
Reduce heat to medium low; simmer 7 ‘ 10 minutes.
Add sauce mixture to pasta; reserving just enough sauce to coat bottom of 13″ x 9″ baking dish (keeps it from sticking), and a little on top (before final cheese); spread half of pasta in baking dish, sprinkle half of both cheeses evenly over pasta. Add remaining pasta, then any sauce that’s left, and top with remaining cheese.
Cover and bake 20 minutes then uncover, drizzle a touch of good olive oil, continue baking uncovered, 5 to 7 minutes, or until cheese is melted
* we like ours to be bubbly and just starting to brown 😆
Sprinkle with parsley.
*with parm and grater for individually desired extra cheese