Best 4 Venison Mostaccioli Casserole Recipes
Indulge in the hearty and flavorful Venison Mostaccioli Casserole, a delectable dish that combines the richness of venison with the comforting textures of pasta and cheese. This casserole is a symphony of flavors, featuring a savory venison ragu simmered in a robust tomato sauce, nestled between layers of tender mostaccioli pasta and a creamy blend of cheeses. The venison, browned to perfection, adds a distinct gamey flavor that pairs wonderfully with the tangy tomato sauce. Each bite offers a satisfying combination of textures, from the al dente pasta to the gooey cheese and the tender venison. This Venison Mostaccioli Casserole is not only a culinary delight but also a versatile dish that can be tailored to your preferences. Explore variations such as substituting ground beef or turkey for venison, using different types of pasta, or adding vegetables like mushrooms or bell peppers to the ragu. Whether you're seeking a hearty meal for a family gathering or a cozy dinner for two, this Venison Mostaccioli Casserole is sure to satisfy your cravings.
**Additional Recipes Featured in the Article:**
1. **Venison Meatballs:** Discover the art of crafting succulent and juicy venison meatballs, featuring a blend of ground venison, herbs, and spices. These meatballs can be enjoyed as an appetizer, added to pasta dishes, or served with a tangy sauce.
2. **Venison Chili:** Embark on a culinary journey with this hearty and comforting venison chili, showcasing the bold flavors of venison, chili peppers, and an array of spices. This chili is perfect for a cold evening, served with warm cornbread or a dollop of sour cream.
3. **Venison Stroganoff:** Experience the richness of venison in a classic stroganoff, featuring tender venison strips sautéed in a creamy mushroom sauce. Served over egg noodles or rice, this dish offers a delightful balance of flavors and textures.
4. **Venison Shepherd's Pie:** Indulge in the classic comfort food of venison shepherd's pie, featuring a layer of savory venison and vegetable filling topped with a golden-brown mashed potato crust. This hearty and flavorful dish is perfect for a family meal or a potluck gathering.
5. **Venison Tacos:** Embark on a culinary adventure with venison tacos, showcasing the distinct flavor of venison in a flavorful taco filling. Served with your favorite taco toppings, such as guacamole, salsa, and sour cream, these tacos are a delightful fusion of Mexican and game cuisine.
EASY BAKED MOSTACCIOLI
Steps:
- Preheat oven to 375°F. Grease a 9x13 pan.
- Cook pasta according to package directions in salted water until al dente. Do not overcook.
- Meanwhile, in a large saucepan brown ground beef, onion, and garlic until no pink remains. Drain any fat.
- Stir in marinara sauce, diced tomatoes, water, Italian seasoning, and sugar. Simmer 5 minutes. Stir in heavy cream and simmer an additional 5 minutes or until thickened.
- Spread 1 cup of sauce in the bottom of the prepared pan. Add half of the cooked pasta and top with half of the remaining sauce.
- Add remaining pasta, top with remaining sauce and cheeses.
- Bake 25-30 minutes or until hot and the cheese is lightly browned.
Nutrition Facts : Calories 523 kcal, Carbohydrate 44 g, Protein 26 g, Fat 28 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 104 mg, Sodium 870 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
THE BEST BAKED MOSTACCIOLI
The best baked mostaccioli has everything you love about lasagna - a savory meat sauce, creamy ricotta and melty mozzarella bubbling at the edges. But instead of flat lasagna noodles, the pasta is mostaccioli, a type of penne with a smooth exterior. The short, tubular shape encourages plenty of sauce and cheese to get trapped inside so every bite is satisfying. We upped the ante with a combination of ground beef and sweet Italian sausage, providing the classic meatiness in the tomato sauce. While mostaccioli originates from the Campania region in southern Italy, this specific dish has ties to Chicago and St. Louis as a hearty casserole to serve at large family gatherings.
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat the 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion, a good pinch of salt and several grinds of black pepper. Cook, stirring occasionally, until the onion is tender and translucent, about 5 minutes. Add the ground beef and sausage; cook, breaking up the meat with a wooden spoon, until crumbled, golden brown and no longer pink, about 8 minutes. Add the garlic, tomato paste, 1/2 teaspoon oregano, crushed red pepper flakes (if using), 1 teaspoon salt and several grinds of black pepper; cook, stirring, until the garlic is tender and the tomato paste is thoroughly combined, 1 to 2 minutes. Add the crushed tomatoes, parsley sprigs and 1/4 cup water and stir to combine. Bring to a simmer, then cover partially with a lid and reduce the heat to medium low. Cook, stirring occasionally, until the sauce has thickened slightly and the flavors have melded, about 15 minutes. Taste and adjust the seasoning with salt and black pepper.
- Meanwhile, bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to the package directions, stirring occasionally, until al dente. Drain well.
- Meanwhile, stir together the ricotta, 1/4 cup of the Pecorino Romano, the egg, remaining 1/4 teaspoon oregano, pinch of salt and a couple grinds of black pepper in a medium bowl until smooth and combined; set aside.
- Preheat the oven to 350 degrees F and lightly grease the bottom and sides of a 9-by-13-inch baking dish with olive oil. Once the meat sauce is finished cooking, remove the parsley sprigs and discard. Stir in the al dente mostaccioli until well coated.
- Transfer half of the pasta and sauce to the prepared baking dish, then spread the ricotta mixture on top in an even layer with a rubber spatula or small offset spatula. Top with the remaining pasta and sauce, followed by the mozzarella, then the remaining 3 tablespoons Pecorino Romano.
- Cover the baking dish with foil and bake until heated through, about 20 minutes. Remove the foil and bake until the cheese is completely melted and the sauce is bubbling at the edges, 10 to 15 minutes more. Sprinkle with chopped parsley. Let rest for about 5 minutes before serving.
MOSTACCIOLI CASSEROLE
This tasty ground beef casserole is very simple to make and has wonderful old-fashioned goodness that draws compliments. Try it soon for a popular, satisfying supper. - Barbara Leeds, Northville, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, tomato sauce, oregano and salt. , Drain pasta; stir into beef mixture. Transfer to a greased 1-1/2-qt. baking dish; top with cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
Nutrition Facts : Calories 423 calories, Fat 13g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 1124mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 3g fiber), Protein 30g protein.
HUNTER'S VENISON CASSEROLE
This delicious, one-dish meal was designed to be most flavorful when made with ground venison, but it's also fabulous when made with other big game or even ground beef.
Provided by stef k
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread mashed potatoes evenly in a 2-quart casserole dish; set aside. Brown the venison in a large skillet over medium-high heat until crumbly and no longer pink, set aside.
- Heat the canola oil in the skillet, then stir in the red onion, garlic, celery, and red bell pepper. Cook until the onion has softened, about 3 minutes. Stir in cooked venison, and season with Worcestershire, salt, and pepper. Spoon mixture onto potatoes in the casserole dish.
- Stir together eggs and cottage cheese in a small bowl; spread evenly over meat mixture. Top with tomato slices, and sprinkle with cheese.
- Bake, uncovered, in preheated oven until set, about 20 minutes.
Nutrition Facts : Calories 546.6 calories, Carbohydrate 28.3 g, Cholesterol 240.7 mg, Fat 26.5 g, Fiber 3.5 g, Protein 47.3 g, SaturatedFat 12.6 g, Sodium 1206.4 mg, Sugar 6.4 g
Tips:
- Use ground venison: Ground venison is the most common type of venison used in mostaccioli casserole. It is a lean and flavorful meat that pairs well with the other ingredients in the dish.
- Brown the venison before adding it to the casserole: Browning the venison helps to develop its flavor and prevent it from becoming dry.
- Use a variety of vegetables: Mostaccioli casserole is a great way to use up leftover vegetables. Some popular vegetables to add include onions, peppers, mushrooms, and zucchini.
- Use a flavorful sauce: The sauce is an important part of any mostaccioli casserole. A good sauce will add flavor and moisture to the dish. A tomato-based sauce is a popular choice, but you can also use a cream-based sauce or a combination of the two.
- Use a variety of cheeses: Cheese is another important ingredient in mostaccioli casserole. A good combination of cheeses will add flavor and texture to the dish. Some popular cheeses to use include mozzarella, Parmesan, and ricotta.
- Bake the casserole until it is bubbly and the cheese is melted: This will ensure that the casserole is cooked through and that the cheese is melted and gooey.
Conclusion:
Venison mostaccioli casserole is a delicious and hearty dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its combination of lean venison, flavorful sauce, and melted cheese, venison mostaccioli casserole is sure to be a hit with your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
