When we lived in Indiana, my husband had a meeting in the northern part of the state in a little town called Whiting, IN. Whiting sits right on Lake Michigan. Chicago is a stone’s throw away. The part of the meeting he remembers the most was the potluck, or as they say in Indiana, pitch in. The tables and tables of delicious casseroles and desserts were breath-taking. It wasn’t until a fella brought out four huge pans of mostaccioli that my husband thought he had died and gone to heaven! The man had a heavy Chicago accent, so it wasn’t mostaccioli, it was MAStaccioli.
In case you were unaware, the Chicago Cubs won the world series!!!!
We are Cubs fans here at our house–not bandwagon fans. We have loved the Cubbies for a long time!
When they made it to Game 7 I figured I needed to make something Chicago-ish for dinner. I thought about deep-dish pizza. I thought about brats. Then I remembered the Whiting experience and decided to make mostaccioli!
I didn’t, however, make four huge pans of mostaccioli. One huge pan was plenty!!
This recipe comes from an old Pampered Chef fundraiser cookbook. My sister bought it for me when she was in college. (By the way, The Pampered Chef company is based in the Chicago area–Bonus points!)
We barely made a dent in that pan!
1 package mostaccioli pasta (16 ounces) cooked according to package directions
1 1/2 pounds ground beef, browned and drained
1 jar (28 ounces) of your favorite spaghetti sauce
1 can condensed cheddar soup (11 ounces)
1 tsp black pepper
1 tsp dried Italian seasoning
3 cups (12 ounces) shredded mozzarella, divided
***cook’s note***You could replace some of the ground beef with some ground Italian sausage. I’m not a fan, so I stuck with the ground beef. I think next time I will add just a little more Italian seasoning-not too much more though.
*Once your meat is cooked and drained, add spaghetti sauce, soup, pepper and seasoning.
*Stir in pasta and 2 cups of the mozzarella cheese.
*Transfer everything to a 4 quart baking dish that has been sprayed with cooking spray.
*Sprinkle last cup of cheese over the top.
*Bake in a 350˚ oven for about 40 minutes.
Chip-I LOVE this dish. I once enjoyed it at a “pitch in” (Indiana for “pot luck”) at Whiting Baptist Church in Whiting, Indiana. It was so good I almost made myself sick. This batch is like being “back home again in Indiana.”
Katie- I thought that it was sooo tasty! The soft cheesy noodles at the bottom were my favorite. I felt so “Chicago” eating it! Go Cubs! 🙂
Megan-off at college