Type what you have

Ingredients

• ✓ mostaccioli
• heavy cream
• butter
• parsley
• parmesan cheese
• salt
• black pepper
• garlic powder

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook mostaccioli in the boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain.
2. 2 Heat heavy cream and butter in a Dutch oven or large, heavy saucepan over medium heat until butter melts, stirring occasionally; be careful not to bring to a boil. Stir in parsley, Parmesan cheese, salt, black pepper, and garlic powder; toss with mostaccioli. Serve immediately.

By Kimber

Ingredients

• ✓ mostaccioli
• canola oil
• red onion
• red bell pepper
• pork sausage
• tomato
• garlic powder
• italian seasoning
• sugar
• salt
• black pepper
• penne pasta
• cheese blend

Instructions

1. 1 Heat canola oil in a large pot over medium heat. Stir in onion and red pepper; cook until onion has softened and turned translucent, about 5 minutes. Add pork sausage; cook and stir until sausage is crumbly and browned, about 10 minutes. Drain and discard any excess fat.
2. 2 Stir in crushed tomatoes, garlic powder, Italian seasoning, sugar, salt, and pepper. Bring to a simmer over medium-high heat; reduce heat to medium-low, cover, and simmer 20 to 30 minutes until sauce has reached your desired consistency.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add pasta, and cook until al dente, 8 to 10 minutes. Drain; toss with red sauce and Italian cheese blend. Stir until cheese has melted. Season to taste with salt and pepper before serving.

By Luv2cook

Ingredients

• ✓ mostaccioli
• medium tube pasta
• olive oil
• onion
• ground venison
• tomato sauce
• basil
• garlic powder
• salt
• pepper
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in mostaccoli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and set pasta aside.
3. 3 Meanwhile, heat olive oil into a skillet set over medium-high heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Add venison; cook until crumbled and no longer pink, about 10 minutes. Drain, if necessary. Stir in tomato sauce, basil, and garlic powder; season with salt and black pepper. Remove from heat.
4. 4 Spoon layer of venison sauce over bottom of the prepared baking dish; sprinkle with Parmesan cheese. Add 1 layer each pasta, sauce, pasta, and 1/2 mozzarella cheese. Repeat layers with remaining pasta, sauce, and mozzarella, ending with mozzarella. Cover the dish with aluminum foil.
5. 5 Bake in preheated oven for 20 minutes. Remove foil; bake until cheese topping is light gold, about 10 minutes more.

By IronChefLaurie