Baked Mostacholi

Baked MastacholiI have said it before, and I will say it again. My wife loves pasta. She could eat it daily! As I like pasta, it is not one of my go to dishes, however because of its diversity, I do make it often. From spaghetti, to macaroni and cheese, to a variety of pasta salads, it is always a sure winner. Well, yesterday was one of those days where I did not have anything planned, and that weekend question came about (and one of my favorites at that), which was “What should we today?”. My wife said, lets order pizza. I thought, nah, we have pizza for the kids already in the freezer, so with that thought, I was thinking, how about a pasta to go with it? A pasta with a homemade cream sauce, something comforting from a long day with the kids. Baked mostacholi it was.

Ingredients:

  • 1 box of mostacholi, cooked for 10 minutes in salted water
  • 1 stick of unsalted butter
  • 2 cups of sharp cheddar cheese
  • 1 cup of fresh grated parmesan cheese
  • 1/4 cup of flour
  • 2 tbsp basil
  • salt and pepper
  • 1/2 red onion, chopped
  • 1/2 stick of pepperoni, diced (optional)
  • 2 cloves garlic, minced
  • 4 cups of milk

Begin by cooking your pasta. In the meantime, add the butter to a medium pot. Once melted, add in your flour and mix to combine. Add some salt and pepper, toss in the basil, garlic, and pour in the milk. Mix well, and continue to stir as you bring the sauce to a boil. Add the parmesan cheese, and one cup of the cheddar to your sauce. Toss in the chopped onion and pepperoni. mix well. Preheat your oven to 350 degrees.  To a large, greased baking pan (13×9), add the pasta and sauce and mix well. Bake in the oven for 20 minutes. Once cooked, add the remaining cheese to the top and bake another 3 minutes until melted. Remove from the oven, and let it set for a few minutes before digging into it.

First off, get ready to say a prayer because this dish is hard to resist seconds. If you do go in for seconds, I’m sorry that it is that good, however a few sit ups, push ups, and jumping jacks will help you feel better.

It’s comfort food. We need it. We love it.

Big question is, how do you make your matacholi?

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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