Baked Mostaccioli is an easy and delicious Italian-American recipe for family dinner or get-togethers. This winning combination of teeth-tender pasta layered with a vibrant, slightly sweet marinara sauce, seasoned crumbled ground meat and a gooey blend of melted mozzarella and Parmesan will delight everyone gathered around the table. Baked until golden brown and bubbling, it’s simple to make and even simpler to eat. Top with a dusting of fresh basil for a final flourish of springtime brightness, and you have a scrumptious meal that is both filling and delightful.
Why You’ll Love This Recipe
Ultimate Comfort Food: It’s a pasta bake with plenty of cheese and a hearty meat sauce. Need we say more?
Family Friendly: Kids and adults will enjoy it, mild flavors and cheesy layers.
They are Meal Prep Friendly: This recipe is literally leftovers! It keeps well in the fridge and freezer!
Adaptable: You can change the ground meat or adjust the cheeses to your preference.
Key Ingredients:
Mostaccioli Pasta: You can use any pasta, including penne. Penne or rigatoni would also be work just as well, since they have that tube shape that holds onto the sauce.
Ground Meat: Ground beef is the default, but Italian sausage puts in a savory, spiced appearance. You can also substitute ground turkey for a leaner dish.
Cheese Options: The standard ballpark cheesy pull is with mozzarella, but you can also use provolone or fontina for different flavor profiles. Add a little ricotta to the mixture for an extra creamy texture.
Marinara Sauce: Choose a marinara sauce that you like because it’s the foundation of the dish. Or, if you have a go-to recipe, you could try homemade.
Vegetarian Version: Do you want to skip the meat? Swap in sautéed vegetables like zucchini, mushrooms or spinach in place of the ground meat for a veggie-loaded baked mostaccioli.
Full ingredient list with amounts and instructions are located in the recipe card below
Would you like to save this?
Just drop your email here and I'll send it right away!
Step-by-Step Instructions:
Step 1: Preheat the Oven
Preheat Oven:
These meals are all baked, so preheat your oven to 375°F (190°C) Olive oil or non-stick spray, for greasing the pan Lightly grease a 9×13-inch baking dish.
Step 2: Cook the Mostaccioli
Boil Water:
In a large pot, bring salted water to a boil over high heat.
Cook the Pasta:
Add mostaccioli (or your favorite tubular pasta shape) to the boiling water.
Cook according to package directions until al dente (slightly firm to the bite) — usually about 8 to 10 minutes.
Drain the Pasta:
When done cooking, drain the pasta, then set aside. You can toss it with a little olive oil to help it from sticking together.
Step 3: Make the Meat Sauce
Sauté Onion and Garlic:
Heat 2 tablespoons olive oil in a large skillet over medium heat.
Add 1 minced onion and 2 minced garlic cloves, and sauté until translucent, about 3 to 4 minutes.
Cook the Ground Meat:
Sprinkle 1 pound of ground beef or Italian sausage over the skillet.
Cook until browned, breaking the meat up with a spatula as it cooks. It can take approximately 6-8 minutes.
Drain the Grease:
Pour off any excess grease from the skillet so you don’t have greasy sauce.
Step 4: Prepare the Marinara Sauce
Add Marinara Sauce:
Add 3 cups marinara sauce to the skillet with the browned meat. Stir well to combine.
Simmer:
Simmer the sauce on low heat for some 5 minutes, stirring occasionally. Add salt and pepper to taste.
Step 5: Add the Pasta to the Sauce
Combine Pasta and Sauce:
In a large mixing bowl, combine cooked mostaccioli and meat sauce.
Add Cheese:
Add and stir in 1 cup shredded mozzarella and ½ cup grated Parmesan cheese. All you really have to do is toss everything around and make sure the pasta gets covered in sauce and cheese everywhere.
Step 6: Assemble the Dish
Transfer to Baking Dish:
Spread the pasta mixture into a greased 9×13-inch.
Top with Cheese:
We used 26 oz jar of store-bought marinara sauce and 2 cups ricotta cheese plus 1 shredded mozzarella and ¼ cup Parmesan cheese.
Add Italian Seasoning:
Fit the cheese into the pan, then sprinkle 1 teaspoon Italian seasoning over the cheese for additional zing.
Step 7: Bake
Pop the dish into the oven and bake — for about 25 minutes, or until the cheese is melted, bubbling and gorgeously golden on top.
Step 8: Serve
Once it comes out of the oven, let the baked mostaccioli rest for a couple of minutes. This gives the flavors a chance to meld a bit before you dive in.
Garnish and Serve:
If wanted garnish with some fresh chopped basil or parsley to garnish.
Serving Suggestions:
This baked mostaccioli can be a meal unto itself, but you can elevate your dinner to the next level with a few side dishes:
Garlic Bread: Serve with warm, buttery garlic bread to soak up all that delicious sauce.
Caesar Salad: A crunchy Caesar salad with a tangy dressing is an ideal side for a rich pasta.
Roasted Vegetables: Serve with roasted zucchini, bell peppers, or asparagus for something lighter.
Storage and Meal Prep Tips:
Refrigerator: Leftover baked mostaccioli will keep in an airtight container in the fridge for 3- 4 days. Reheat in the microwave, or in the oven, until hot throughout.
Freezing: This recipe freezes well! Assemble the pasta, but do not bake it. Instead wrap well in aluminum foil and freeze up to 3 months. To bake, thaw overnight in the fridge and bake as directed.
Meal Prep Tip: The sauce can also be made ahead and stored in the refrigerator up to 2 days. So assembling the dish is as easy as pie on busy nights.
Recipe Variations:
Vegetarian option: Omit the meat, and add even more veggies like spinach, mushrooms and bell peppers for a tasty meat-free meal.
Spicy Kick: Toss in some crushed red pepper flakes or sub a spicy Italian sausage for a bit of heat.
And Creamy: For extra creaminess, add 1 cup of ricotta cheese with the mozzarella.
Conclusion:
This Baked Mostaccioli is savory, cheesy, and comforting in perfect measure. It’s an effortless dish to make on a hectic weeknight, yet fancy enough to put on your family dinner or potluck table. With its rich meat sauce, gooey cheese, and beautifully cooked pasta, this is one of those recipes you’ll return to again and again in your dinner rotation.
Baked Mostaccioli
Ingredients
- 1 lb mostaccioli pasta uncooked
- 1 tbsp olive oil for sautéing
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 lb ground meat beef or Italian sausage
- 24 oz marinara sauce your favorite brand
- 2 cups mozzarella cheese shredded
- 1 cup Parmesan cheese grated, divided
- 1 tsp Italian seasoning
- salt and pepper to taste
- fresh basil for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or non-stick spray to prevent sticking.
- Bring a large pot of salted water to a boil. Add mostaccioli and cook according to the package instructions until al dente, about 8-10 minutes. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until translucent, about 3-4 minutes. Add ground meat and cook until browned, about 6-8 minutes. Drain excess grease.
- Pour the marinara sauce into the skillet with the browned meat. Stir well and let it simmer for 5 minutes. Season with salt and pepper to taste.
- In a large mixing bowl, combine the cooked pasta with the meat sauce. Stir in 1 cup of shredded mozzarella and ½ cup of grated Parmesan cheese.
- Transfer the pasta mixture into the prepared baking dish. Top with the remaining mozzarella and Parmesan cheese, then sprinkle with Italian seasoning.
- Bake in the preheated oven for 25 minutes, or until the cheese is melted, bubbly, and golden brown.
- Let the baked mostaccioli rest for a few minutes before serving. Garnish with fresh basil if desired.