When you need a creamy, cheesy pasta dish, Baked mostaccioli is your answer. It combines sausage, alfredo & spaghetti sauce and more for an amazing dish.
1 16 Ounce Box Mostaccioli
1 1/2 Pounds Sweet Italian Sausage Casing Removed
2 Cups Yellow Onion Chopped
1 Tablespoon Garlic Minced
1 1/2 Tablespoon Dried Italian Seasoning
1/2 Teaspoon Salt
3/4 teaspoon Black Pepper
1 24 Ounce Jar Spaghetti Sauce
1 15 Ounce Jar Alfredo Sauce
16 Ounces Mozzarella Shredded~Divided
Fresh Parsely Chopped
1 . Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray.
2 . Cook pasta according to package intructions, in a large pot, just until al dente. Drain and set aside. Dry out pot and set aside.
3 . In another large pot, brown sausage over medium heat, crumbling with a spoon as it cooks, until no longer pink; Remove sausage to paper towel lined plate and set aside. Pour off all but 2 tablespoons of the fat from the pan. Add the onion, garlic, dried Italian seasoning, salt and pepper and sautee on low heat until they’re very soft, about 10 minutes. Add spaghetti sauce, alfredo sauce, and drained sausage, to skillet and mix.
4 . In the dried pasta pot combine the drained pasta, half the mozzarella, and the sausage-sauce mixture. Mix until evenly combined. Pour into prepared baking pan. Evenly sprinkle top with remaining mozzarella. Bake, uncovered, in preheated oven 40-50 minutes, until heated through and cheese is melted. Garnish with fresh parsely. Serve