The Most Irresistible Baked Mostaccioli Recipe You’ll Ever Make

Crafting a delightful baked mostaccioli recipe brings comfort and warmth to your kitchen table.

Pasta lovers understand the magic of melted cheese and rich marinara sauce.

Hearty ingredients transform this classic Italian dish into a crowd-pleasing meal.

Perfectly layered noodles create a mouthwatering experience that satisfies deep hunger.

Smooth ricotta and zesty seasonings dance together in every single bite.

Cheese bubbles tantalizingly when emerging from a hot oven, promising pure deliciousness.

What Makes Baked Mostaccioli So Irresistible

• Crowd-Pleasing Comfort: Dive into a hearty pasta dish that brings everyone together with its rich, meaty flavors and cheesy goodness.
• Minimal Prep, Maximum Flavor: Transform simple ingredients into a restaurant-worthy meal with straightforward cooking steps that require minimal kitchen skills.
• Versatile Dinner Solution: Perfect for family meals, potlucks, or feeding a hungry crowd with its satisfying combination of pasta, meat, and multiple cheese layers.
• One-Pan Wonder: Streamline your cooking process with a single baking dish that goes from stovetop to oven, minimizing cleanup and maximizing convenience.

Essential Elements for Baked Mostaccioli

• Mostaccioli Pasta: A tube-shaped pasta that holds sauce well and provides the base for this hearty dish.
• Ground Beef or Italian Sausage: Adds rich protein and deep flavor to the pasta bake.
• Marinara Sauce: A classic tomato-based sauce that provides the primary sauce for the recipe.
• Ricotta Cheese: Creates a creamy layer that adds moisture and richness to the dish.

• Mozzarella Cheese: Provides a melty, stretchy topping that browns beautifully in the oven.
• Parmesan Cheese: Adds a sharp, salty flavor that enhances the overall taste of the dish.

• Onion, Garlic, Italian Seasoning, Salt, Pepper: These ingredients build depth of flavor and enhance the overall taste of the baked mostaccioli.
• Fresh Basil: Offers a fresh, bright garnish that adds a final touch of flavor to the dish.

Step-by-Step for Baked Mostaccioli

Step 1: Prepare the Oven and Pasta

Fire up your oven to 375°F. Cook the mostaccioli pasta following the package directions. Drain the pasta and set it aside, ready for the next stage of deliciousness.

Step 2: Brown the Meat and Aromatics

In a large skillet, cook ground beef or Italian sausage over medium heat until it’s beautifully browned. Toss in diced onions and minced garlic, sautéing until the onions become translucent and fragrant.

Step 3: Create the Savory Sauce

Add marinara sauce to the meat mixture, sprinkling in Italian seasoning, salt, and pepper. Let the sauce simmer and meld together for 5-7 minutes, developing rich, deep flavors.

Step 4: Combine Pasta and Sauce

In a spacious mixing bowl, marry the cooked pasta with the meat sauce. Stir until every pasta piece is lovingly coated with the delectable sauce.

Step 5: Layer the First Pasta Base

Grab a 9×13-inch baking dish and spread out half of the pasta mixture as your first delicious layer.

Step 6: Add the Creamy Ricotta Layer

Evenly spread a smooth layer of ricotta cheese across the pasta base, creating a creamy foundation.

Step 7: Sprinkle the First Cheese Layer

Generously sprinkle mozzarella cheese over the ricotta, then add the remaining pasta mixture on top.

Step 8: Top with Cheese Goodness

Crown your casserole with the remaining mozzarella and a shower of grated Parmesan cheese.

Step 9: Bake to Perfection

Cover the dish with foil and bake for 20 minutes. Remove the foil and continue baking for another 10 minutes until the cheese is bubbling and golden brown.

Step 10: Serve and Enjoy

Garnish with fresh basil leaves and serve piping hot. Watch as your family and friends devour this mouthwatering mostaccioli casserole.

Insider Tips for Baked Mostaccioli Success

• Cook pasta al dente to prevent mushiness when baking, ensuring a perfect texture throughout the dish.
• Drain pasta thoroughly to avoid excess water making the casserole soggy and diluting the rich meat sauce.
• Opt for lean ground beef or turkey to reduce fat content without compromising flavor and create a healthier version.
• Allow the casserole to rest for 5-10 minutes after baking, helping the cheese set and making it easier to serve neat portions.
• Experiment with different cheese combinations like adding provolone or switching to a low-fat mozzarella for varied taste profiles.

Variations to Try with Baked Mostaccioli

• Veggie Fusion: Replace ground meat with a blend of roasted zucchini, bell peppers, and mushrooms for a hearty vegetarian version.
• Spicy Southwest: Add diced green chilies, swap marinara for salsa, and sprinkle pepper jack cheese to create a zesty southwestern flavor profile.
• Mediterranean Magic: Incorporate crumbled feta, spinach, and kalamata olives for a Greek-inspired pasta bake with tangy Mediterranean notes.
• Creamy Chicken Option: Substitute beef with shredded rotisserie chicken and mix in cream cheese for an extra rich and smooth texture.

Ideal Sides for Baked Mostaccioli

• Complement Wine Pairing: Choose a medium-bodied red wine like Chianti or Sangiovese that matches the rich tomato and meat flavors, cutting through the cheese's creaminess while enhancing the dish's robust profile.
• Fresh Salad Partner: Prepare a crisp arugula salad with lemon vinaigrette to balance the hearty pasta's heaviness, adding brightness and a zesty contrast to the warm, cheesy baked mostaccioli.
• Crusty Bread Sidekick: Serve warm garlic bread or Italian ciabatta to soak up extra marinara sauce, providing a delightful textural companion that complements the pasta's rich, layered flavors.

How to Store Baked Mostaccioli Properly

• Store leftovers in an airtight container for up to 3-4 days in the refrigerator. Keep the mostaccioli covered to prevent moisture loss and absorb other food odors.
• Wrap tightly in freezer-safe containers or heavy-duty aluminum foil. Freeze for up to 2-3 months. Label with the date to track storage time.
• Place individual portions on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even warming.
• Preheat oven to 350F. Transfer mostaccioli to an oven-safe dish. Add a splash of water or extra marinara sauce to prevent drying.

Frequently Asked Questions on Baked Mostaccioli

• What type of pasta works best for this recipe?

Mostaccioli is ideal, but you can also use penne or ziti if mostaccioli is unavailable. The key is using a tube-shaped pasta that holds sauce well.

• Can I make this dish vegetarian?

Yes, replace ground beef or sausage with plant-based meat alternatives or add extra vegetables like mushrooms, zucchini, or bell peppers for protein and texture.

• Is this recipe kid-friendly?

Absolutely! Children typically love cheesy pasta dishes with meat sauce. The mild seasonings and melted cheese make it appealing to young palates.

• How can I make the dish more nutritious?

Add extra vegetables to the meat sauce, such as diced carrots, spinach, or hidden pureed vegetables to boost nutritional value without changing the overall flavor.

Baked Mostaccioli Recipe

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4.6 from 35 reviews

• Total Time: 55-57 minutes
• Yield: 6 1x

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Description

Hearty baked mostaccioli brings Italian comfort straight to your dinner table with layers of rich pasta, zesty marinara, and melted cheeses. Comfort meets simplicity in this classic pasta dish that promises warm, satisfying flavors you’ll crave again and again.

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Ingredients

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Main Ingredients:

• 1 pound mostaccioli pasta
• 1 pound ground beef or Italian sausage
• 4 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1 cup ricotta cheese

Aromatic Ingredients:

• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tablespoon Italian seasoning

Finishing Ingredients:

• 1/2 cup grated Parmesan cheese
• Salt, to taste
• Pepper, to taste
• Fresh basil, for garnish

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Instructions

1. Warm the oven to 375F (190C) and prepare a 9×13-inch baking dish with a light coating of cooking spray.
2. Cook the mostaccioli pasta in salted boiling water until al dente, following package guidelines. Drain thoroughly and set aside.
3. In a large skillet, brown the ground beef or Italian sausage over medium-high heat, breaking the meat into small crumbles.
4. Add diced onions and minced garlic to the meat, sautéing until the onions become translucent and fragrant.
5. Pour marinara sauce into the meat mixture, incorporating Italian seasoning, salt, and pepper. Simmer for 6-7 minutes to develop rich flavors.
6. Combine the cooked pasta with the meat sauce in a large mixing bowl, ensuring each pasta piece is evenly coated.
7. Transfer half of the pasta and meat mixture into the prepared baking dish, creating an even base layer.
8. Spread ricotta cheese uniformly across the first pasta layer, creating a creamy intermediate section.
9. Sprinkle a generous layer of mozzarella cheese over the ricotta, covering the entire surface.
10. Add the remaining pasta and meat mixture on top of the cheese layer, creating a complete casserole structure.
11. Top the casserole with additional mozzarella and grated Parmesan cheese for a golden, crispy finish.
12. Cover the baking dish with aluminum foil and bake for 20 minutes to allow flavors to meld.
13. Remove the foil and continue baking for an additional 10-12 minutes until the cheese turns golden and bubbly.
14. Let the dish rest for 5 minutes after removing from the oven to help it set.
15. Garnish with freshly chopped basil leaves and serve immediately while hot.

Notes

• Ensure pasta is cooked al dente to prevent mushiness when baking, as it will continue cooking in the sauce.
• Drain excess fat from meat to keep the dish from becoming greasy and heavy.
• Use part-skim ricotta and mozzarella for a lighter, healthier version without sacrificing flavor.
• For a gluten-free option, swap regular pasta with gluten-free mostaccioli or penne varieties.

• Prep Time: 20 minutes
• Cook Time: 35-37 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 533 kcal
• Sugar: 7 g
• Sodium: 580 mg
• Fat: 21 g
• Saturated Fat: 10 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.5 g
• Carbohydrates: 52 g
• Fiber: 4 g
• Protein: 38 g
• Cholesterol: 90 mg