Baked Mostaccioli

Name: Baked Mostaccioli
Yield: 8 bowls
Cuisine: Italian
Ingredients: 24 oz or 1 jar of Fradiavolo Sauce; 1 box mostaccioli rigati or penne rigate; ~8 oz shredded mozzarella cheese; I've found that pre-shredded cheese doesn't taste as good as shredding it right before cooking.

Italian

Drain the pasta while it is still firm in the center, since it will finish in the sauce. Spread the cheese out to the edges for browned bites beyond the middle.

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AI-generated serving illustration for Baked Mostaccioli; presentation may vary — AI-generated serving illustration. Actual results may vary.

Servings (recipe yield): 8 bowls
Prep time: 15 min
Cook time: 15 min–20 min
Rest / chill / soak: Not provided
Total time: Not provided

Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.

Times from the source where available.

Ingredients

24 oz or 1 jar of Fradiavolo Sauce
1 box mostaccioli rigati or penne rigate
~8 oz shredded mozzarella cheese
I've found that pre-shredded cheese doesn't taste as good as shredding it right before cooking.

Instructions

Bring a pot to a boil and cook pasta for 6 minutes (very al dente).
Put pasta and sauce in baking dish(es) and mix well.
Cover pasta and sauce generously with grated cheese until you can't see the pasta.
Bake at 350°F / 175°C for 20 minutes, or 375°F / 190°C for 15 minutes on convection bake.

Source: Public Domain Recipes · zyansheep · Recipe source · Public-domain source license

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