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