Baked Mostacholli Recipe

While boiling a 1 lb. box of noodles (whichever you prefer) I brown 1 lb. of ground beef (if you don't like meat, you can omit this part or only do a 1/2 lb. for each lb. of noodles cooked). Then I take a jar of Prego (usually traditional flavor) and start warming it up in a sauce pan, then I add in a small can of tomato sauce (I usually use the roasted garlic tomato sauce) and flavor the sauce to my liking (any seasoning you want to use). Then I add the meat to the sauce (once it's done browning and drained from grease) and heat the sauce until you see it start to bubble. I take about a handful of thinly sliced shredded mozzarella and stir it into the sauce and then stir in the noodles (after drained). Then I will put a nice layer of the noodles & sauce mixture into a lasagna baking dish and top that layer with mozzarella cheese (not too thick, but not too thin) and continue to do this until you run out of noodles/sauce (about 2-3 layers for 1 lb. mixture/1 pan) and use the rest of the mozzarella cheese to make a nice layer on the top so that it is thicker - then cook for about 20-30 minutes at 350 degrees (either until the cheese bubbles or browns - whichever you prefer). This usually can serve 8-10.

I boil the pasta 2 minutes less than is recommended so it is slightly undercooked (it will finish cooking in the oven). Mix one jar of sauce (I usually use Prego or homemade sauce) with a 15 oz container of ricotta cheese. Mix the undercooked pasta with the sauce mixture and pour into rectangle lasagna pan. Add 12 oz of shredded mozzarella and mix so the cheese is throughout, not just on top. Cover with aluminum foil and bake at 350 for 30-40 minutes.

This is probably considered 8 servings, although in my family it's good for about 4 people because everyone eats way too much. ;-)

J B

I usually make a meat sauce- Boil the noodles (3-4 lbs) but don't cook the noodles all the way- strain noodles (I use Penne) 2-3 mintues sooner because they are going to cook while in the oven- If cooking for 40 people I would get maybe 2 lbs of rocotta cheese. I mix grated cheese, salt, pepper, chopped parsley and 3-4 eggs. mix really well. Get one of those big tins that you cook a turkey in and put some sauce in the bottom then noodles then sauce again Shredded mozarella and a few dollops of rocotta kind of all over then repeat steps until out of noodles. Cover the top with sauce and more mozzarella cheese- If preparing while sauce and noodles are hot you shouldn't have to bake for that long- maybe 30-45 minutes to melt the cheese and cook the egg that are in the rocotta mixure. Happy 4th!

Enjoy!

We kinda cheat but here's what I do.

Boil your favorite type of pasta (i used the ridges side cut tubes, I think it's penne rigate). While that's boiling I brown ground beef with diced peppers and onions, strain. In a large foil baking dish I add the meat-veggies to the pasta, and pour over 2 jars of Ragu Roasted Red Pepper & Onion or Garden Vegetable (i love them both). I then cover it with a thick layer of shredded mozzorella and bake at 370 for about 45 minutes.