Must A Try-ee (Mostaccioli Pasta)

Mostaccioli Pasta


1 lb Ground Lean Beef
1 lb Hot Italian TURKEY Sausage
Onion
Green Bell Pepper, chopped
1T Dried Parsley
1tsp Dried Italian Season
1/2tsp Garlic Powder
1tsp McCormicks Montreal Steak Seasoning (Not marinade pkt.)
1/4tsp Red Pepper Flakes (More for heat)
1 jar Spaghetti Sauce (Rinaldi’s Tom., Garlic, Onion)
1c Prego Creamy Cheddar Cheese Sauce*
1 SMALL can Tomato Paste (Basil Oregano kind)
2T Sour Cream
1/3c Grated Parmesan Cheese (Store shelf kind)
2.5c Uncooked Mostaccioli Noodles (Cooked in Broth/Water, AL DENTE***)
1c + Sprinkle Mozzarella Cheese

Butter flavor cooking spray pot. Brown beef. Cut up Italian sausage, add to beef and brown (The casings are weird if cut, that’s ok! Just cut best you can and set into pan.) Add in vegis and season. Cook til most juices evaporate. Add in sauces, paste, sour cream, grated parm. cheese. Simmer for while, while cooking noodles.
Boil noodles halfway, in water with 2 Beef Broth Cubes.
Butter spray baking pan. Add Noodles:
mostaccioli1sm
Top with sauce:
mostaccioli2sm
Sprinkle a little cheese:
mostaccioli3sm
Give a mix/stir:
mostaccioli4sm
Top with 1c cheese (You may sprinkle top a little more with Parm. Cheese and Pepper, too. I forgot. So, skipped.):
mostaccioli5sm
Bake at 400 for 25minutes (I didn’t cover).
mostaccioli6sm


(((***Notes: Al Dente means cook to be firm to bite. I cooked mine about half-2/3 time suggested. Also, you can substitute noodles for Vegis- Like Zucchinis, etc. May add extra fluid, tho. And you could try Ricotta or Heavy Creamer, instead of Sour Cream. I have yet to try.)
*Use rest of cheese sauce for cheesy rice and chicken!

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