You are going to need 1 pound of mostaciolli from the market. Place in slightly salted boiling water. Spoon one mostaciolli out, after stiring from time to time for about 15-20 minutes, and taste to see where it is in the cooking process. They should be al dente, how Italians say or to the tooth (a little bite). Then put aside for the time being in a mixing bowl. In a sauce pan, drizzle about 2 tbsp. olive oil, and saute a small diced up onion and 3 chrushed cloves of garlic on medium heat.

Then, add 1 lb. of ground round and brown. Add a pinch of salt and pepper to taste. Now, in the bowl with the pasta add the cooked ground round and mix. Add 2 cups of the marinara sauce I have on my marinara sauce page. Stir in the sauce, add about 6 ounces of mozzerella cheese, from a 12 ounce bag, and mix and pour into a deep baking dish. Add the rest of the 6 ounces of the mozzerella cheese on top and bake at 325 degrees, uncovered for 30 minutes.

If you are cooking for yourself like I do, just cut everything down in half or a quarter of this recipe. This is alot of food and it goes great with a nice salad with a vinegarette dressing. What ever your dinner table will look like, I’m sure that this dish would be an extra added treat.