Baked mostaccioli, baked ziti, baked penne—whatever you call this easy dish, if it’s not a staple weeknight meal in your house, it should be. Get all the flavors of lasagna, minus the fuss, in this endlessly customizable pasta bake.
Baked Mostaccioli - I left out the meat. Instead of spaghetti sauce, I used tomato sauce and a can of diced tomatoes and added italian seasoning. I used fat free ricotta and low fat mozz. I also added about a 1/2 c of spinach to the cheese mix. This is a good one!