Mostaccioli
Mostaccioli is a type of Italian-American pasta, similar to penne but with a smooth surface instead of ridges. It's typically made from durum wheat semolina and water, and is a staple in baked pasta dishes like Mostaccioli al Forno or served with various sauces. The name likely derives from the Italian word 'mosto' (must or new wine), referring to its dark, mustache-like shape.
🍽️ Nutrition at a glance
As a pasta, Mostaccioli is primarily a source of complex carbohydrates, providing energy and some B vitamins. A typical serving is moderate in calories, low in fat, and contains a modest amount of plant-based protein.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 8 g |
| Carbs | 43 g |
| Fat | 1 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 1 mg |
| Thiamin (B1) | 0.4 mg |
| Niacin (B3) | 4.8 mg |
| Folate | 100 mcg |
| Iron | 2.5 mg |
| Magnesium | 25 mg |
| Phosphorus | 75 mg |
| Selenium | 28 mcg |
| Manganese | 0.5 mg |
Per 1 cup (140 g) cooked · estimated, varies by recipe
💡 What's interesting
Culturally, Mostaccioli is a cornerstone of Italian-American comfort food, often featured in hearty, cheesy baked casseroles that are a staple at family gatherings and potlucks. Nutritionally, its smooth surface makes it ideal for clinging to rich, creamy, or meaty sauces.
🍽️ Related dishes
AI estimate may be inaccurate · Terms