Baked mostaccioli is a classic Italian-American pasta bake: mostaccioli tubes tossed with a meat sauce of browned ground beef or Italian sausage, onion, garlic and marinara, mixed with mozzarella and Parmesan, then topped with more cheese and baked until bubbly and golden. It’s an easy 9×13 dinner that serves 6.
How to make it: Boil the pasta until al dente. Sauté the onion and garlic, brown the meat to 160°F and drain it, then simmer it with the marinara for 5 minutes. Toss the pasta with the sauce, 1 cup of mozzarella and ½ cup of Parmesan, spread it in the dish, top with the remaining cheese and Italian seasoning, and bake at 375°F for 25 minutes.
Why You’ll Love It
- Feeds a crowd: one 9×13 dish makes 6 hearty servings.
- Simple meat sauce: jarred marinara, browned meat, onion and garlic.
- Cheesy all the way through: mozzarella and Parmesan go in the pasta and on top.
- Easy to make ahead: assemble it early and bake when you’re ready.
Ingredient Notes
Mostaccioli: 1 pound. Penne is the closest swap.
Ground meat: 1 pound of ground beef or Italian sausage. Sausage adds fennel and spice; beef is milder. A mix of both works well.
Marinara sauce: 24 ounces of your favorite jarred sauce.
Onion and garlic: 1 onion, finely chopped, and 2 minced cloves, sautéed in 1 tablespoon of olive oil.
Cheese: 2 cups shredded mozzarella and 1 cup grated Parmesan, each split between the pasta and the topping.
Seasoning: 1 teaspoon Italian seasoning over the top, plus salt and pepper. Fresh basil to garnish is optional.
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Ingredients
- 1 lb mostaccioli pasta, uncooked
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 lb ground meat (beef or Italian sausage)
- 24 oz marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese, divided
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- Fresh basil, for garnish (optional)
How to Make Baked Mostaccioli
1. Heat the oven. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or non-stick spray to prevent sticking.
2. Cook the pasta. 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.
3. Brown the meat. 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 and 160°F, about 6-8 minutes. Drain excess grease.
4. Simmer the sauce. 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.
5. Combine. 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.
6. Top. Transfer the pasta mixture into the prepared baking dish. Top with the remaining mozzarella and Parmesan cheese, then sprinkle with Italian seasoning.
7. Bake. Bake in the preheated oven for 25 minutes, or until the cheese is melted, bubbly, and golden brown.
8. Rest and serve. Let the baked mostaccioli rest for a few minutes before serving. Garnish with fresh basil if desired.
Baked Ziti vs. Baked Mostaccioli
The two dishes are close cousins. The difference is mostly the pasta: mostaccioli are tubes cut on a diagonal, like penne, while ziti are cut straight across. Baked ziti is often layered with ricotta, while baked mostaccioli, especially the Midwestern version, is usually just pasta in a meat sauce under a thick layer of mozzarella. You can swap one pasta for the other in this recipe without changing anything else.
The Secret to a Perfect Mostaccioli Bake
- Undercook the pasta slightly. Al dente pasta keeps cooking in the oven; fully cooked pasta turns soft.
- Drain the meat well. Extra grease pools on top and makes the sauce oily.
- Use plenty of sauce. The pasta absorbs some as it bakes, so it should look saucy going in.
- Mix cheese into the pasta. Cheese inside, not just on top, makes every scoop creamy.
- Brown the top. For a deeper golden crust, broil for a minute or two at the end and watch closely.
- Let it rest. A few minutes out of the oven helps it hold together when you serve it.
Variations
- Ricotta layer: spread dollops of ricotta through the middle, like baked ziti.
- Half and half meat: use half ground beef and half Italian sausage.
- Vegetables: add sautéed peppers, mushrooms or spinach to the sauce.
- Heat: stir red pepper flakes into the sauce.
- Provolone: top with provolone slices along with the mozzarella.
Make Ahead, Freezing & Storage
Make ahead: Assemble the dish, cover it and refrigerate for up to a day. Bake it cold, adding extra time until the center is hot, at 165°F.
Freezer: Freeze the unbaked or baked casserole, tightly wrapped. Thaw in the refrigerator overnight, then bake until hot in the center.
Leftovers: Refrigerate within 2 hours and eat within 3 to 4 days. Reheat to 165°F.
What to Serve With It
Garlic bread and a simple green or Caesar salad are all it needs.
For a hands-off version, try 4-ingredient slow cooker baked mostaccioli. More pasta bakes and casseroles: chicken bacon spinach penne, chicken broccoli Alfredo pasta bake, dump and bake meatball casserole, chicken cordon bleu casserole and pizza casserole pie.
Frequently Asked Questions
How long do you put mostaccioli in the oven?
25 minutes at 375°F, until the cheese is melted, bubbly and golden.
What’s the difference between baked ziti and baked mostaccioli?
Mostly the pasta shape: mostaccioli are cut on a diagonal, ziti straight across. Baked ziti often includes ricotta.
What’s the best sauce for baked mostaccioli?
A meat sauce made from browned beef or Italian sausage simmered in marinara, as here.
Can I use penne instead?
Yes. Penne is almost the same shape and cooks the same way.
Should I cover it while it bakes?
Not for this recipe. Baking it uncovered lets the cheese brown.
Can I freeze baked mostaccioli?
Yes, baked or unbaked. Thaw it in the refrigerator before baking or reheating.
How long do leftovers keep?
3 to 4 days in the refrigerator.
Final Notes
Cook the pasta al dente, drain the meat and keep it saucy. If you try it with ricotta or half sausage, tell me in the comments how it turned out.
Baked Mostaccioli
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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 and 160°F, 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.
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
