Fake Baked Mostaccioli
This is one of my favorite fast go to dinners. Its almost as good as real baked mostaccioli, without the baked on cheese on the casserole dish.
There’s no meat – and you won’t miss it!
First, make the sauce
1 – 14.5 oz. can petite diced tomatoes – plain – 100% natural
2 – 6 oz. cans 100% natural tomato paste
3 – 6 oz. cans water
2 teaspoons garlic powder
2 teaspoon basil
1/8 teaspoon sugar (to cut acidity)
Mix it up. Let it simmer 30 minutes. It’s best made the night before.
Now put it all together
You’ll need a box of mostaccioli noodles (I like rigati, with lines – holds the sauce better) and some finely grated Mozzeralla cheese.
Cook mostaccioli noodles per box instructions. Heat up sauce.
Drain the noodles and put on plates.
Top with hot spaghetti sauce.
Top with grated cheese.
Let it sit for a minute so the cheese gets melty.
Serve with tossed salad, Italian bread, and wine.
Relax and enjoy!
Learn how you can create more healthier dinners like this, fast and cheap!
Just love your fresh recipes Carole. I will be giving this one a try at lunchtime. Thankfully I have all the ingredients, and a huge basil bush growing in the back garden. I totally agree with you adding just a tiny amount of sugar in tomato-based sauces. It makes all the difference. I was even considering freezing some of this sauce for the really busy days. What do you think?
Hi Fiona! I don’t like it after its been frozen. It breaks down and gets kind of watery. But its so easy to whip up you can always have a fresh batch. And its cheap.