Marinara Mostaccioli Recipe

Name: Marinara Mostaccioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 oz (336 grm). to 16 oz (448 grm). dry mostaccioli; 32 oz (896 grm). canned crushed tomatoes, (Use Italian Plums or other rich meaty tomato. Whole canned tomatoes crushed in your hands is fine, do not use fresh tomatoes.); vegetable cooking spray; 1 tbsp (15 ml) or a little more of olive oil; 1 large onion, diced; 5 cloves garlic, minced; 1 tbsp (15 ml) granulated sugar; 1 tbsp (15 ml) sea salt (table salt is ok); 1 tbsp (15 ml) fresh ground pepper, or coarse ground pepper; 1 cup (225 ml) fresh parsley, chopped/minced; 1/2 cup (125 ml) fresh basil, thinly sliced, or torn is best in littler pieces; 1/2 cup (125 ml) Romano cheese, grated

Servings: persons

12 oz (336 grm). to 16 oz (448 grm). dry mostaccioli
32 oz (896 grm). canned crushed tomatoes, (Use Italian Plums or other rich meaty tomato. Whole canned tomatoes crushed in your hands is fine, do not use fresh tomatoes.)
vegetable cooking spray
1 tbsp (15 ml) or a little more of olive oil
1 large onion, diced
5 cloves garlic, minced
1 tbsp (15 ml) granulated sugar
1 tbsp (15 ml) sea salt (table salt is ok)
1 tbsp (15 ml) fresh ground pepper, or coarse ground pepper
1 cup (225 ml) fresh parsley, chopped/minced
1/2 cup (125 ml) fresh basil, thinly sliced, or torn is best in littler pieces
1/2 cup (125 ml) Romano cheese, grated

1
Cook pasta according to package directions, and drain, then set aside.
2
Into your food processor with the basic chopping blade, throw in the tomatoes, and give it a pulse or two, until not smooth, but only slightly chunky.
3
Then, spray a big sauce pan with vegetable oil and saute the onion, garlic for about 2-3 minutes, until they are just cooked, but not browned or tanned.
4
Then, to the sauce pan, add the tomatoes, sugar, salt, and pepper, bringing the tomatoes to a boil.
5
Then, immediately reduce the heat, and simmer, uncovered for about 10 minutes.
6
Stir in parsley and basil.
7
Serve sauce over pasta; sprinkle with Romano cheese.

190

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 oz (336 grm). to 16 oz (448 grm). dry mostaccioli, 32 oz (896 grm). canned crushed tomatoes, (Use Italian Plums or other rich meaty tomato. Whole canned tomatoes crushed in your hands is fine, do not use fresh tomatoes.), vegetable cooking spray, 1 tbsp (15 ml) or a little more of olive oil, and more.

Yes, Marinara Mostaccioli falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Marinara Mostaccioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions