spicy mostaccioli
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The Dinner Train: This spicy mostaccioli is easy to make and perfect for sharing

Your family will love this spicy mostaccioli, and so will other families!

This meal has so much to love! Packed with pasta and cheese; it’s warm, comforting and hearty. It’s a weeknight dinner that everyone can get behind!

The Studio 5 Dinner Train is a series spotlighting recipes that are perfect for sharing with someone in need. These meals are not just delicious—they’re designed to brighten someone’s day and lighten their load.

Wendy Paul shared her recipe for a spicy mostaccioli, Italian green beans, and chocolate pudding cake. This meal is easy to prepare, loaded with flavor, and sure to bring joy to anyone who receives it.

 

Spicy Mostaccioli (Rigatoni Bake)

A cheesy, spicy baked pasta dish that’s perfect for dinner!

INGREDIENTS

  • 1 lb pasta (mostaccioli or rigatoni)
  • 1 lb ground turkey
  • 1 jar of your favorite pasta sauce
  • 1/2 tsp cayenne pepper
  • 1 jar Alfredo sauce (Rao’s recommended)
  • Monterey Jack cheese (to taste)
  • Parmesan cheese (to taste)
  • Fresh parsley or basil (for garnish)

METHOD

  1. Prepare the Meat Sauce
    • In a large skillet, brown the ground turkey over medium heat. Season with a little salt, garlic, and dried basil.
    • Once the turkey is cooked through, stir in the jar of pasta sauce and cayenne pepper. Simmer for 5 minutes, then remove from heat.
  2. Cook the Pasta
    • While the meat sauce simmers, cook the pasta to al dente according to the package instructions. Drain and set aside.
  3. Assemble the Pasta Bake
    • Preheat your oven to 400°F.
    • Pour the Alfredo sauce into the bottom of a baking dish, spreading it evenly.
    • Layer the cooked pasta on top of the Alfredo sauce.
    • Add a final layer of the meat sauce over the pasta.
    • Top generously with Monterey Jack cheese and Parmesan cheese.
  4. Bake
    • Bake the dish uncovered for 30 minutes, until the cheese is melted and bubbly.
  5. Garnish and Serve
    • Sprinkle fresh parsley or basil over the top before serving.

 

Italian Green Beans

A simple, flavorful side dish with crispy edges and bold Italian flavors.

INGREDIENTS

  • 3 bags frozen thin green beans
  • 1 jar DeLallo Foods chopped tomato bruschetta
  • 2 green onions, diced
  • Kosher salt (to taste)
  • Parmesan cheese (to taste)

METHOD

  1. Preheat the Oven
    • Preheat your oven to 400°F.
  2. Assemble the Dish
    • Place the frozen green beans in the bottom of a large baking dish.
    • Sprinkle with kosher salt and diced green onions.
    • Top with the tomato bruschetta and Parmesan cheese.
  3. Bake
    • Bake uncovered for 25-30 minutes, until the green beans are heated through and the edges are crispy.
    • Serve hot.

Notes

For convenience, prepare the dish the day before. Cover and store in the refrigerator until ready to bake.

 

Chocolate Cobbler (Pudding Cake)

This gluten-free dessert is rich, chocolatey, and perfect for any occasion.

INGREDIENTS

For the Cake

  • 1 cup flour (substitute 1-to-1 all-purpose gluten-free flour)
  • 2/3 cup brown sugar
  • 1/3 cup cocoa powder
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 2 tbsp melted butter
  • 1/2 cup half-and-half

For the Topping

  • 2/3 cup brown sugar
  • 1/4 cup cocoa powder
  • Pinch of salt

For the Raspberry Sauce

  • 1 cup natural raspberry jam
  • 1/3 cup Ruby Port or grape juice

METHOD

  1. Prepare the Cake
    • In a mixing bowl, combine the flour, brown sugar, cocoa powder, and baking powder.
    • Add vanilla extract, melted butter, and half-and-half. Stir until well combined.
    • Spread the dough evenly on the bottom of a lightly greased 9×13-inch baking pan.
  2. Add the Topping
    • In a separate bowl, mix the brown sugar, cocoa powder, and a pinch of salt.
    • Sprinkle this mixture evenly over the dough.
  3. Add Water and Bake
    • Boil 1 cup of water and pour it immediately over the sugar mixture in the pan.
    • Bake at 350°F for 35-40 minutes, until the center is soft and slightly jiggly.
  4. Make the Raspberry Sauce
    • In a small saucepan, combine the raspberry jam and Ruby Port (or grape juice).
    • Bring to a low simmer, stirring until well combined. Remove from heat.
  5. Serve
    • Dollop the raspberry sauce onto the warm cobbler. Serve with whipped cream or ice cream for an extra indulgent treat.

Find more from Wendy on Instagram, @therealwendypaul, or on her website, wendypaulcreations.com.

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