Mostaccioli

• A classic baked pasta dish: Mostaccioli is frequently baked with a rich tomato sauce, meat (such as ground beef or sausage), and plenty of cheese like mozzarella or ricotta. This comforting casserole is a crowd-pleaser and perfect for potlucks.
• In pasta salads: Cooked and cooled mostaccioli can be tossed with vegetables, cheeses, dressings, and proteins to create a refreshing and satisfying pasta salad, ideal for picnics and summer gatherings.
• Paired with creamy sauces: Its tube shape is excellent at capturing creamy sauces like Alfredo or pesto. The smooth surface of the pasta allows the sauce to coat each piece evenly.
• Served with hearty meat sauces: Mostaccioli's sturdy shape holds up well to dense and meaty sauces like Bolognese or ragu. The wide tubes provide ample surface area for the sauce to cling to.
• As a simple pasta side dish: When boiled al dente, mostaccioli can be tossed with olive oil, garlic, herbs, and Parmesan cheese for a quick and easy side dish complementing grilled meats or roasted vegetables.
• To create a cheesy pasta bake with vegetables: Consider baking your mostaccioli with a combination of seasonal veggies, a cheese sauce and a crispy breadcrumb topping for a vegetarian-friendly option.

• Provides carbohydrates for energy.
• Source of dietary fiber, aiding digestion.
• Can be part of a balanced diet when paired with vegetables and lean protein.
• Offers some iron, essential for red blood cell production.
• Lower in fat compared to some other pasta shapes, especially when prepared without heavy sauces.

Store dried mostaccioli in an airtight container in a cool, dry place like a pantry or cupboard. This will protect it from moisture and pests, helping it maintain its quality and prevent it from becoming stale. Properly stored, dried mostaccioli can last for up to two years. Cooked mostaccioli should be refrigerated promptly and used within 3-5 days for optimal food safety and quality.