Pantry Baked Mostaccioli
a comforting pantry baked mostaccioli with onions, garlic, sun-dried tomatoes, olives, and fresh mozzarella
servings: 4
Ingredients
Scale
- kosher salt
- olive oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- ½ tsp dried oregano
- ½ tsp crushed red pepper
- 2 (14.5 oz) cans crushed tomatoes
- ½ lb mostaccioli
- 2 oz sun-dried tomatoes, roughly chopped
- 4 oz castelvetrano olives, halved
- 1 tbsp butter
- 4 oz fresh mozzarella, drained + sliced ¼”
- 4 oz shredded mozzarella
Instructions
- Preheat the oven to 450°F and bring a large pot of salted water to a boil.
- Meanwhile, heat a 12” skillet over medium heat. Add enough olive oil to coat the bottom. Once hot, add the onion, Saute for about 6 minutes until tender and slightly caramelized. Season with a pinch of salt. Stir in the garlic, oregano, and crushed red pepper. Cook for another minute or so.
- Add the crushed tomatoes to the skillet. Stir well and bring to a simmer. Turn the heat to medium-low and simmer for 30 minutes, stirring often. After 20 minutes, drop the mostaccioli in the boiling water. Cook according to the package instructions.
- Add the sun-dried tomatoes and olives to the sauce, along with 1 cup of starchy pasta water. Simmer for a few more minutes while the liquid reduces. Stir in the butter and let melt. Drain the mostaccioli and add it to the sauce. Stir well.
- Spread the pasta into an even layer. Top with the slices of fresh mozzarella (season each slice with a pinch of salt) and the shredded mozzarella. Bake for 6 minutes until the cheese has melted. Turn the oven temp to high broil. Broil for 1-2 minutes until the cheese is golden brown. Garnish with a pinch of crushed red pepper if you’d like.