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 a lot of cheese and a robust meat sauce. Need we say more?
Family Friendly: It’s a hit with both kids and adults, with mild flavors and cheesy layers.
Meal Prep Friendly: This recipe is made for 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 go-to, but Italian sausage adds a savory, spiced note. You could also use ground turkey for a lighter version.
Cheese Options: While the go-to for cheesy pull is generally mozzarella, you can incorporate provolone or fontina for a different flavor profile. 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
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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 of marinara sauce to the skillet with the browned meat. Stir well to combine.
Simmer:
Simmer the sauce for about 5 minutes, stirring from time to time. Add salt and pepper to taste.
Step 5: Disperse the Pasta in the Sauce
Combine Pasta and Sauce:
In a big mixing bowl, mix cooked mostaccioli and meat sauce.
Add Cheese:
Add 1 cup of shredded mozzarella and ½ cup of grated Parmesan cheese. Give everything a toss until the pasta is coated with sauce and cheese all over.
Step 6: Assemble the Dish
Transfer to Baking Dish:
Transfer the pasta mixture to a prepared 9×13-inch, and spread it evenly.
Top with Cheese:
Top with remaining 1 cup of shredded mozzarella and ¼ cup of Parmesan cheese.
Add Italian Seasoning:
Add 1 teaspoon of Italian seasoning on top of the cheese for a little added zing.
Step 7: Bake
Bake the Pasta:
Transfer the baking dish to the preheated oven and bake for 25 minutes, or until the cheese is melted, bubbling and golden brown.
Step 8: Serve
Let it Rest:
Let the baked mostaccioli rest for a few minutes before serving so the flavors can settle.
Garnish and Serve:
If desired to add some freshness and color garnish with freshly chopped basil or parsley.
Serving Suggestions:
This baked mostaccioli is a hearty dish by itself, but you can take your meal to the next level with a few side dishes:
Garlic Bread: Pair with warm, buttery garlic bread to mop up all that good sauce.
Caesar Salad: A crunchy Caesar salad with a tangy dressing is a great accompaniment to a rich pasta.
Roasted Vegetables: Serve alongside roasted zucchini, bell peppers, or asparagus for a lighter option.
Storage and Meal Prep Tips:
Fridge: The leftover baked mostaccioli can be stored in an airtight container in the fridge for about 3-4 days. Reheat in the microwave, or in the oven, until warmed through.
Freeze: This recipe freezes great! Assemble the pasta, but skip the baking step. 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.