Tag: pasta

What’s Cooking Wednesday: Baked Mostaccioli

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Melted cheese and a combination of Italian spices make this Baked Mostaccioli recipe a solid contender for some hearty & delicious comfort food. This is actually not a recipe I grew up with, but one I learned how to make in college and then introduced to my family. Now it’s one my mom, my siblings & I all make frequently.

I grew up in a ‘Midwest meat & potatoes’ kind of family – a reflection of my mostly German heritage, my rural/farm upbringing, a great big summer garden and my mom’s hearty homemade cooking style.

That’s not to say everything we ate fell into the ‘meat & potatoes’ mold or our food was mono-cultural. Things like spaghetti and tacos were part of the regular rotation. I didn’t think those foods were particularly unusual or exotic….so, I was surprised to find out one time that those weren’t foods my mom ate growing up (on a central Illinois farm about 3 miles from where we lived).

She remembers her introduction to spaghetti was as a new recipe someone brought to a church potluck and the first time she had tacos when a foreign exchange student brought them to her high school Spanish class. (Yes, my mom has a crazy-good memory!)

It’s interesting to think about the ways in which we get introduced to new foods. If you’ve never made baked mostaccioli, I would encourage you to try it!

This is a very simple recipe and can be easily adapted to your family’s tastes – if you like spicy foods throw in some hot pepper or substitute a spicy ground sausage for the hamburger. You can also throw mushrooms or bell peppers into the sauce. I make my own season my own sauce, but feel free to use a store bought spaghetti sauce if that’s your preference.

One recommendation – make sure to get ‘rigate’ noodles (the ones with the little ridges). They ‘hug’ the sauce and help the dish hold together. Bottom line – try it, experiment with it and let me know what you think!

Baked Mostaccioli

Ingredients:

  • 1 lb. ground hamburger
  • 12 oz. mostaccioli or penne noodles, cooked according to package directions
  • 12 oz. tomato sauce
  • 1/2 cup diced tomato
  • 1/2 tsp. garlic powder
  • 1 tsp. basil
  • 1 tsp. oregano
  • 1 1/2 cups shredded mozzarella cheese
  • 1 tsp. parsley

Directions:

  1. Preheat oven to 300 degrees.
  2. In a large skillet, brown the hamburger. Add tomato sauce, tomato, garlic, oregano & basil. Cook over medium heat until sauce begins to simmer, stirring occasionally.
  3. Place cooked noodles in an 8 x 8 baking dish. Pour meat sauce over the top and stir to combine thoroughly.
  4. Add cheese over the top and sprinkle with parsley.
  5. Bake for about 10 minutes until cheese is melted and gooey.

Makes about 4 servings.

Who will you share it with?

What’s Cooking Wednesday: Beef Stroganoff

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Beef Stroganoff

Call it the Great Dinner Debate or maybe the Rural/Urban Dinner Divide. When to use the term ‘dinner’ for a meal definitely differs based on where you’re from.

Growing up on a west-central Illinois farm, my family used ‘lunch’ or ‘dinner’ for the midday meal, but the evening meal was always ‘supper.’ More metropolitan folks tend to call the noon meal ‘lunch’ and save ‘dinner’ for evening.

So who’s correct? Actually…both!

Dinner by definition is the main meal of the day – it’s not attached to a particular time. On the farm, we tended to eat the main/larger meal at noon in the middle of the working day and a lighter meal in the evening.

Folks in town often eat their bigger meal at night….unless of course it’s Thanksgiving Dinner, which all of us probably eat at noon 🙂

Anyway, Beef Stroganoff was always a family favorite for Sunday dinner (our noon meal), but you could eat it whenever you want. The secret ingredient in this rich & creamy sauce – ketchup! It adds a little punch of flavor and just the right amount of tang.

Beef Stroganoff

Ingredients:

  • 1 1/2 lbs. beef steak, cubed
  • 2 Tbsp. butter
  • 1 small onion, diced
  • 3/4 tsp. garlic powder
  • 3 fresh mushrooms, sliced
  • 2 Tbsp. flour
  • 1 cup heavy whipping cream
  • 2 Tbsp. ketchup
  • 1 tsp. Worcestershire sauce
  • 1/4 cup sour cream
  •  Black pepper to taste
  • Parsley (for garnish)
  • 12 oz. egg noodles or dumpling noodles (my favorite!) – cook according to package directions

Instructions:

  1. Melt the butter in a large skillet & saute the onion. Add the cubes of beef and garlic. Cook until beef is browned, stirring occasionally.
  2. Add mushrooms.
  3. Add flour and stir. The flour should ‘soak up’ the butter and juices from the meat.
  4. Add whipping cream in small amounts and stir thoroughly between each addition (If you add too much at once your sauce will have lumps of flour).
  5. Cook until sauce starts to simmer and thicken, stirring occasionally.
  6. Add ketchup & Worcestershire sauce and stir in completely.
  7. Add sour cream and stir in completely.
  8. Sprinkle with black pepper to taste.
  9. Place your cooked noodles on plates to serve and divide sauce evenly over the top.
  10. Sprinkle with parsley to garnish.