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.
You’ll need spaghetti sauce. And its always better the next day you know… Make it the night before for best taste, and a fast dinner.
1 – 14.5 oz. can petite diced tomatoes – plain – 100% natural (with the juice)
2 – 6 oz. cans 100% natural tomato paste
2 – 6 oz. cans water
2 teaspoons garlic powder
2 teaspoon basil
1/4 teaspoon sugar (to cut acidity)
Fresh ground black pepper to taste. I use about 7 grinds.
Mix it up. Let it simmer 30 minutes. It’s best made the night before.
This sauce is best over Mostaccioli Rigati (with lines).
(When its not Lent) I like to add some browned crumbled Italian sausage for taste. In the Mediterranean style, you just add a little meat for flavor.
You’ll also 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.
Put noodles on a plate.
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!