Baked Mostaccioli

15 ingredients
10 steps

Ingredients

  • 16 ounces mostaccioli uncooked
  • 1 cup water
  • 1 tablespoon bouillon Better than, (R) Roasted Beef Base
  • 1 pound Italian pork sausage bulk mild
  • 1 cup yellow onion finely chopped
  • 8 ounces button mushrooms rinsed, trimmed and coarsely chopped
  • 28 ounces crushed tomatoes undrained
  • 15 ounces tomato sauce
  • 2 teaspoons dried basil leaves
  • 1 teaspoon ground oregano
  • 1 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded romano cheese
  • 8 ounces shredded mozzarella cheese

Directions

  1. 1
    Preheat oven to 375°F. Coat a large casserole dish with cooking spray; set aside.
  2. 2
    Cook pasta al dente; drain well and place cooked pasta back in pot.
  3. 3
    In a small bowl, add water and Beef Base, whisk until base is dissolved; set aside.
  4. 4
    Coat a large non-stick skillet with cooking spray, cook sausage and onion over medium-high heat until crumbles are almost done. If desired, drain cooked sausage and onions on paper towels.
  5. 5
    Reduce heat to medium-low, add mushrooms and cook until done, about 10 minutes.
  6. 6
    Pour water-base mixture into skillet and stir. Add tomatoes, tomato sauce, basil, oregano, sugar, garlic powder and pepper; stir to combine and bring to a boil.
  7. 7
    Reduce heat to low. Cover and simmer for 10 minutes; remove from heat.
  8. 8
    Carefully add sauce to pot of cooked, drained pasta and stir to coat. Add Romano cheese; stir to combine.
  9. 9
    Carefully spoon mixture into a prepared casserole dish. Top with mozzarella cheese.
  10. 10
    Bake uncovered for 20 minutes or until cheese is golden brown and casserole is done.

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