Baked Mostaccioli in the Copper Chef pan | Robyns.World

Who doesn’t love oven baked pasta with lots of ooey gooey cheese on top? This is one of Hubby and T’s (he still isn’t here, but he loves it) favorite meals. What was great about making it this time is that I only used two pots. One was to boil the pasta, everything else I did right in the Copper Chef pan that was sent to me. (disclosure: I was provided the Copper Chef 5-piece set to review, opinions are my own). Normally I would put the mostaccioli in a different baking dish, but I love that the Copper Chef eliminated that extra step, and extra dish to wash, for me. It can go straight into the oven!

brown the ground beef in the Copper Chef | Robyns.World

Brown the ground beef in the Copper Chef pan. If you are using fresh onion and garlic, saute that for a few minutes first, if you are using dried onion and garlic start with the ground beef. Once it is brown, drain well (if needed) and return to the Copper Chef pan.

Add your favorite pasta sauce to the ground beef | Robyns.World

Now add your pasta sauce. Use your own homemade or any store bought that you and your family like. Ragu has come out with a new Thick & Hearty blend that I am enjoying and that is what I used today. Yes, this recipe calls for a lot of sauce, but if you only use one jar of sauce the mostaccioli gets dry. I would rather have too much sauce than not enough.

Add the cooked and drained pasta to the Copper Chef with the meat sauce | Robyns.World

Once your pasta is cooked and drained, add it to the same Copper Chef pan as your meat sauce. I love that the pan is big enough to hold all of this! I’m one of those people who always seems to cook way too much, but my family likes to have leftovers and you never know if someone is going to drop in and join us for dinner.

Stir the pasta and sauce together in the Copper Chef pan | Robyns.World

Mix the cooked pasta and meat sauce together well in the Copper Chef pan while it is still on the stove top. As I said, there is plenty of room even for all of this sauce and all of this pasta in the one single pan.

Bake the mostaccioli in the Copper Chef pan, yes it's oven safe, for 30 minutes to start | Robyns.World

Now place the Copper Chef pan with the mixed sauce and pasta in it into the preheated oven. Bake for about 30 minutes. While the meat, sauce, and pasta are mostly cooked already, when you bake it all together the pasta absorbs some of the sauce which makes it taste even better.

Now top with the shredded mozzarella and Parmesan cheeses | Robyns.World

After the first 30 minutes, pull the Copper Chef pan out of the oven and stir well, then top with the shredded mozzerella cheese and then the Parmesan cheese. Place back in the oven and cook another 15 minutes or so until all the cheese melts and starts to brown. If you want even more extra brown cheese you can put under a low broiler for a couple of more minutes.

Bake until cheese is bubble and brown in the Copper Chef pan | Robyns.World

Remove from oven and let sit a few minutes before serving. This is amazingly good! See all those dark spots at the top of the Copper Chef pan? No need to worry, this cleaned up super easily compared to when I use a baking dish to make the baked mostaccioli. Hubby (he’s my dishwasher) was very pleasantly surprised.

I suggest serving some warm garlic bread and a nice green salad with this meal. Everyone in the family loves it and there were plenty of leftovers for those who work outside our home to take to work with them.

I have been using the Copper Chef a lot over the last few weeks and I really do like it. One thing I noticed right away is that it heats up much faster than any of my other pots and pans on the stovetop.

You can fry in the Copper Chef as well, I made fresh zucchini fritters! | Robyns.World

I really am enjoying the versatility of the Copper Chef pan. I fried fresh zucchini fritters in it the other day. It actually comes with a fry basket as well, but I didn’t really need it for a shallow fry. I plan on making some fried chicken for Hubby though soon in it tho, one of his very favorites. I personally don’t fry a lot, but I like having the option and the handy-dandy basket included with the Copper Chef when I do want to fry things.

Pepper Steak cooked in the Copper Chef Pan | Robyns.World Pepper Steak cooked in the Copper Chef Pan | Robyns.World
Another family favorite meal that I made in the Copper Chef was Pepper Steak. This is one of my all-time favorite comfort foods that my mom made and I actually just found out that my grandma made it for her! It is super easy and all of it fit wonderfully into the Copper Chef.

I really have been surprised, in a very good way, at how often I am reaching for the Copper Chef pan for so many of the daily meals I cook for my family. I love that it is nice and deep and can hold a ton of ingredients and I also love that it comes with the steamer tray, fry basket, lid, and that I can put it directly into the oven from the stove top. I know many of my followers have seen me mention the Copper Chef over the past few weeks and wondered about it and I’m here to say I think it really is an amazing pan and would be a good investment for any home cook.

The amazing folks at Copper Chef are also providing another one for me to give away to one of my lucky readers! Happy dance! Use the entry form below to get in all your changes to win. After the giveaway widget you will find the full recipe for Baked Mostaccioli also.



Enter to win a Copper Chef Cookware Prize at Robyns.World

Copper Chef Giveaway

And here is the full, and easy, recipe for baked mostaccioli

Baked Mostaccioli

Serves 6-8
Website Robyns.World


  • 1 Small white (or yellow) onion, chopped finely (or equivalent of dried onion flakes)
  • 4 cloves garlic, chopped (or equivalent garlic powder)
  • 1/4 teaspoon crushed red pepper flakes
  • 1lb ground beef
  • 1lb penne rigate pasta
  • 6 cups pasta sauce
  • 1/3 cup balsamic vinegar
  • 3/4 cups Shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese (yes, the Kraft green can is okay for this recipe)


Preheat the oven to 350° F.

Start water boiling for pasta. Add pasta and cook according to package directions until a bit under al dente. The pasta is going to continue to cook more while it is baking.

*Note that I used penne rigate pasta in this recipe. Mostaccioli can be found in some areas as well. What you want are tubular noodles, cut at an angle on the ends and with ridges. The ridges are what help hold the sauce on the pasta.

If you are using fresh onions and garlic, saute with 1 tsp olive oil in your Copper Chef pan for about 3-4 minutes, along with the crushed red pepper flakes, until softened. Then add ground beef and brown well. Drain and return to Copper Chef pan.

If you are using dried onions and garlic, first add your ground beef to the pan and start to brown. About halfway thru the browning add in your dried onions, garlic, and crushed red pepper flakes. Finish browning, drain off any extra fat and return to Copper Chef pan.

Once your meat is browned and drained and your pasta sauce and balsamic vinegar (you can leave the balsamic out if you don't have it, but it really does add a very nice flavor). Bring to gentle simmer. Add the cooked and drained pasta to the Copper Chef pan with the pasta sauce. Combine well.

Bake in the oven, yes in the Copper Chef pan, for 30 minutes. After 30 minutes, stir the pasta well, then top with the mozzarella and Parmesan cheeses. Return to the oven and bake another 15 minutes. Let set for about 10 minutes before serving.