So you get the right kind of noodles and a jar of pasta sauce; is that enough to make Mostaccioli?
No, I think you got to go just a little bit further than that. But it shouldn't take too much time. Perhaps put some of the stuff in this recipe in it. Or maybe there is a cheater ingredient the best makers of it use, figure out what that is and you got it. And who knows, I might come up with a better way.
The Best Baked Mostaccioli Recipe | Food Network Kitchen | Food Network
© 2025 Thomas Paul Murphy
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