Mostacciolo - The Italian Classic cookie!
Another Italian Classic cookie - the Mostacciolo. This recipe is a family favorite, developed by another Coia, my sister-in-law, Franca. Right form Abruzzo Italy, this classic cookie is an all time family favorite, and I hope it becomes one of your as well. IN case you are wondering, it is extremely easy to make and only uses a few simple ingredients. Enjoy
Franca’s “Mostacciolo” Recipe – another Italian Classic
Dry Ingredients
• 670 gm of all purpose white flour (i.e., ~ 5 cups)
• 1 TSP baking soda
Wet Ingredients
• 1 large egg + 1 egg yoke
• 2 ½ cups of honey
• ¼ cup molasses
• ½ TSP vanilla
Topping
• Almonds
Process
• Pre-heat oven to 350 Deg. F.
• Put all dry ingredients in a bowl and whisk together – set aside
• In a different bowl, put all wet ingredients, and beat till incorporated
• Add the wet ingredients to your dry ingredients and mix until all flour is absorbed forming a batter (A firm spatula works great for this part, but a wooden spoon will work as well)
• Line a baking sheet or a casserole dish or any oven dish, with a sheet of parchment paper (if you do not have parchment paper, spray sheet/dish with an oil spray (do not use butter, as cookies will burn – parchment works best)
• Pour in your batter and try to get a consistent thickness of about 1 inch all around
• Place almonds on top, going from left to right, in a single row, and space them about ¼ inch apart. If your sheet/dish is wide, you can make two rows of almonds
• Put sheet/dish on top rack in your oven and cook for 35 minutes or 30 minutes if your batter is thinner
• Remove form oven and let cool completely before cutting
• Cut Mostacciolo into “finger size” pieces, about 1” wide by 5 or 6 inches long
• Mostacciolo, should have a soft/firm, almost bread-like consistency, and not be brittle – if it is brittle, it cooked too long, but will still be amazing!!
• Enjoy
My Kitchen Gear
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My Bread Book by Jim Lahey
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Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts
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Baked Mostaccioli
This is a great alternative to mac and cheese for Thanksgiving. This dish uses 3 types of cheese and mostaccioli pasta and either marinara sauce or spaghetti sauce.
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Grandma's Cheesy Baked Mostaccioli Recipe
This Classic Baked Mostaccioli Recipe is a family favorite and perfected by my grandma. This has been served at SO MANY gathering growing up including Easter, Christmas and parties of all occasions. This pasta is super cheesy, saucy and doesn't get dried out in the oven.
This versatile dish can also be prepped ahead of time, frozen or stored in a Crockpot to be kept warm for hours on end. In need of a quick and easy family dinners the kiddos will love? This mostaccioli will do the trick!
ENTIRE RECIPE:
Chapters:
0:00 Introduction
0:23 Meat Instructions
0:50 Sauce Instructions
1:38 Combining the Mostaccioli
2:42 Baking
3:35 Finished Recipe
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Cheesy Baked Mostaccioli
Cheesy, make ahead and the perfect comfort food: Bake Mostaccioli is the ideal one-pot meal! Perfect for potlucks, large gatherings and the freezer.
BEST BAKED MOSTACCIOLI RECIPE EVER! Cant believe I'm sharing this! Baked Mostaccioli with Meat!
How to make Baked Mostaccioli ! This is my family's favorite Recipe of mine!
The beauty of this recipe is that you can alter it to fit your needs! This recipe was made with ground Beef and Pork Italian Sausage. But I often make it with ground turkey and turkey Italian sausage.
You can also replace the meat with veggies (onions, green peppers, mushrooms, and spinach)!
Ingredients:
Pasta - One box of Penne Rigate noodles
2 large jars of pasta sauce (Prego is my favorite)
1 bag of Mozzarella Cheese
1 bag of Mild Cheddar Cheese
1 bag of Sharp Cheddar Cheese
Brown Sugar (approx 1 & 1/2 table spoons)
1lb Ground Beef or Turkey (optional)
4 Italian Sausage (optional)
Seasonings (about 1/2 tablespoon of each or to your liking): Italian mix, dried Basil leaves, Pepper, Garlic Powder, Onion Power.
Salt - approx. one teaspoon.
Love this recipe? Let me know in the comments!!
MY OVERAL KITCHEN MUST HAVES:
Glass Mixing Bowls:
Measuring cups for dry Goods:
Spatula/ Turner:
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How to make Baked Mostaccioli with Italian Turkey Sausage / Pasta Recipe
How to make Baked Mostaccioli with Italian Turkey Sausage is an easy recipe.
Baking Mostaccioli with Italian-style turkey sausage is a game-changer for me. I normally prepare this casserole with Italian sausage or ground beef.
This recipe was very filling and it can be made any day of the week.
Mostaccioli is similar to making lasagna. In this video, I used Hunt’s pasta sauce, but feel free to use your favorite pasta or marinara sauce.
I appreciate you liking, sharing, leaving a comment or question, and subscribing to my channel.
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Thank you for watching the video and God bless you.
Connie
#mostaccioli
#Ipasta
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How to make Baked Mostaccioli with Italian Turkey Sausage:
2lbs Italian sausage or ground beef
2 cans Hunt's Pasta Saucce (may substitute with Marinara sauce)
1 box Mostaccoili or Mostaccoli Rigati (do not use Penne)
1 onion
1 bell pepper
2-3 garlic cloves
Crushed red peppers
Black pepper
Onion Salt
Garlic powder
Oregano
Salt (to taste)
Italian seasoning
Cheese (Mozzarella or Provolone are my favorites for this recipe)
Instructions:
Cook pasta 5-7 minutes.
Drain and rinse pasta.
Set pasta aside in cold water.
Cook meat unttil done.
Add vegetables and seasonings.
Cook on low heat until vegetables are soft.
Add sauce.
Mix well.
Simmer for 30 minutes.
Preheat oven to 350 degrees F
Pour mixture into 9x12 baking dish.
Cover and bake for 20-30 minutes.
Remove pasta from oven.
Top with cheese.
Bake until cheese begins to bubble - about 5 minutes.
Let pasta sit 15 minutes before serving.