mostaccioli


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mos·tac·cio·li

 (mô-stä′chə-lē′, -stät′chō-)
n.
Pasta in short tubes with slanted ends.

[Italian, pl. of mostacciolo, cake, bun, from Latin mustāceum, cake made with must, from mustum, must; see must3.]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.mostaccioli - pasta somewhat resembling little moustaches
alimentary paste, pasta - shaped and dried dough made from flour and water and sometimes egg
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It will feature broasted chicken, mostaccioli, salad, bread and butter, and dessert.
A simple and sumptuous salo-salo catered by Chef Lydia de la Cruz offered embutido sliders, mostaccioli pasta with prawns salad, baked cassava with varamel topping and lumpia Shanghai courtesy of Ed Lozada.
He and my aunts and uncles would sit around at my grandparents' house for hours, shouting and playing bridge and eating my grandmother's mostaccioli. "Blood," he concluded gravely, "is thicker than water."
Trying to decide among spaghetti, vermicelli, mostaccioli, angel hair or shells took too long.
Per Serving: Calories: 320 Carbohydrate: 50 gm Cholesterol: 40 mg Protein: 15 gm Sodium: 390 mg Fat: 6 gm Fiber: 7.1 gm Diabetic exchange: 3 bread + 1 vegetable + 1 low-fat meat Pasta With Roasted Vegetables (Makes 4 servings) 8 ounces rigatoni, mostaccioli or other medium pasta shape, uncooked 1 pound fresh mixed vegetables, such as: * green beans * red onions * asparagus * carrots * squash * turnips * zucchini * leeks * fennel * red or green bell peppers * mushrooms Salt and pepper to taste 1 teaspoon Italian seasoning 2 tablespoons vegetable or olive oil 2 teaspoons balsamic vinegar 2 tablespoons grated Parmesan cheese 1/4 cup chicken broth Preheat oven to 450[degrees]-500[degrees] F.
6 ounces mostaccioli pasta, uncooked 2 medium tomatoes, chopped 1/2 cup crumbled feta cheese 1/4 cup thinly sliced celery 1/4 cup thinly sliced green onion 2 tablespoons sliced, pitted, ripe olives 1/2 cup low-calorie Italian salad dressing 2 tablespoons fresh orange juice 6 cups torn, fresh spinach Cook pasta according to package directions; drain.
Pasta shapes with holes or ridges like mostaccioli or radiatore, are perfect for chunkier sauces.
kiwi spaghetti pear salmon okra cucumber fruit broccoli tofu cheddar apple blintzes grain couscous melon pignolia salsa falafel wheat sturgeon carrot radicchio avocado amaranth turnip gazpacho squash mostaccioli maize hummus vegetable gnocchi onion jalapeno yogurt pitanga endive garbanzo zucchini prosciutto banana pistachio ziti ratatouille casaba fajita taquitos sapodilla papaya macadamia pumpkin tautog spinach escarole poultry bruschetta tortilla polenta legumes arugula macaroni paella quiche guava carambola shiitake guacamole teriyaki persimmon vinaigrette plantain raspberries asparagus pomegranate tangerine quesadilias kumquat vichyssoise scallion pumpernickel
mostaccioli hummus gnocchi jalapeno pitanga garbanzo prosciutto
2 DELI/PIZZA/MEXICAN/CHINESE Salads in the deli include mostaccioli and cucumber.
Stir in 2 cups (8 oz.) dry penne, mostaccioli, or rigatoni pasta.
What: The chefs have created a special Mother's Day menu of breakfast favorites (French toast casserole, frittata, hash brown casserole), entrees (bacon-wrapped pork medallions, baked mostaccioli, garlic whipped potatoes), a raw bar (oysters on the half shell, shrimp cocktail), a carving station (ham and beef tenderloin), a breakfast burrito station, cheeses, salads, fruit, sweets (chocolate cake, chocolate-covered fruit), a kids' corner and more.