Mostaccioli - The Forge

Steven's 9x13 Recipes #1: An unquestionable Forge Favorite I've been cooking for myself since 2020! Seriously, everyone gets excited when I make mostaccioli. Originally from my mom's collection, this recipe is the first of mine that follows the beautiful pattern: prepare ingredients, mix, and bake in a 9x13. With only 4 ingredients it may seem too easy, but it is incredibly satisfying. I typically make 3 pans (Feeds: 9) cooking for the Forge. If you're cooking for yourself, make 1 pan (Feeds: 3). Don't worry about making too much, it also makes fantastic leftovers! I hope you enjoy this simple, scalable, and savory recipe!

Prep time: ~20 minutes? Oven time: 55 minutes

Ingredients

Feeds:

4 Ingredients:

[0.5] package mostaccioli or penne pasta
- cooked & drained. It goes in the oven after cooking, so best not to make the noodles too soft
- (We usually buy penne, but it's still called mostaccioli!)
[1] pound Italian sausage
[1] jar Classico pasta sauce
- the standard size, next time I make it I'll add the actual amount as well
[2] cups shredded mozzarella cheese

Suggested Sides:

Frozen, steamable, microwavable peas or another vegetable
Texas toast or similar garlic bread. I often prepare it in our toaster oven, since the oven is occupied.

Directions

Cooking process:

Preheat oven to 375 degrees
Prepare ingredients: brown sausage, cook pasta
Combine and mix first three ingredients and half of the cheese in a bowl
Transfer to greased 9x13 pan
Cover with foil, and bake in oven for 45 minutes*
Uncover, top with the remaining cheese and bake an additional 10 minutes
Enjoy!

*While the mostaccioli is in the oven is an excellent time to do the dishes, everything except the 9x13 can be washed- if you're eating alone and saving it in the 9x13, this means you're completely done after you eat!

The long cook time also means this is a great opportunity to prepare sides to go with the meal.