Sicilian Mostaccioli Recipe

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Sicilian Mostaccioli

Lynnda Cloutier


Members of St. Peter's Italian Catholic Church in downtown Los Angeles prepare this Sicilian style pasta dish for special functions at the church.

pinch tips: How to Use a Meat Thermometer


2 tbsp. oil
1 plb. corasely ground beef
1/4 cup chopped onion
2 to 3 cloves garlic, minced
1/2 lb. mushrooms, sliced
1 can italilan style tomatoes, 1 lb. 12 oz
1 can tomato sauce, 8 oz
1/4 cup chopped parsley
1 tbsp. chopped fresh basil or 2 tsp. dried basil
1 lb. mostaccioli or other large pasta
grated parmesan cheese

Directions Step-By-Step

Heat oil and add ground beef, onion and garlic. Cook til beef is crumbly and onion is tender. Add mushrooms and cook til tender.
Crush tomatoes with liquid and add to meat mixture with tomato sauce, parsley and basil. Bring to boil, reduce heat and simmer over low heat 1 hour, stirring occasionally to prevent sticking.
When ready to serve, cook mostaccioli in boiling salted water til tender. Drain. Toss mostaccioli with enough sauce to coat lightly. Serve topped with more sauce and sprinkle with Parmesan cheese to taste. makes 6 servings.

About this Recipe

Course/Dish: Beef, Pasta
Regional Style: Italian