Baked Mostaccioli

A dish built around or 1 jar of fradiavolo sauce and box mostaccioli rigati or penne rigate.

Serves 8 · Pasta

contains dairy

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

24 oz or 1 jar of Fradiavolo Sauce
1 box mostaccioli rigati or penne rigate
~8 oz shredded mozzarella cheese
I've found that pre-shredded cheese doesn't taste as good as shredding it right before cooking.

Make it lactose-friendly

~8 oz shredded mozzarella cheese → lactose-free or aged hard cheese (naturally lower lactose)
I've found that pre-shredded cheese doesn't taste as good as shredding it right before cooking. → lactose-free or aged hard cheese (naturally lower lactose)

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Bring a pot to a boil and cook pasta for 6 minutes (very al dente).
Put pasta and sauce in baking dish(es) and mix well.
Cover pasta and sauce generously with grated cheese until you can't see the pasta.
Bake at 350°F / 175°C for 20 minutes, or 375°F / 190°C for 15 minutes on convection bake.