Try This Scrumptious Baked Mostaccioli Recipe Tonight

Comfort meets culinary magic in this hearty baked mostaccioli that promises warmth on every plate.

Pasta lovers adore this classic Italian-American casserole with its rich, bubbling cheese and robust sauce.

Layers of tender noodles nestle between zesty marinara and melted mozzarella, creating a symphony of flavors.

Weeknight dinners demand simple yet satisfying meals that bring everyone together around the table.

Minimal ingredients and straightforward preparation make this dish a go-to for busy households.

Simple steps and delicious results await you in this crowd-pleasing recipe that never disappoints.

One bite, and you’ll understand why this baked mostaccioli has been a family favorite for generations.

Why You’ll Love Baked Mostaccioli Recipe

• Simplify Weeknight Dinners: Transform your busy evening into a stress-free meal with this one-pan wonder that combines pasta, meat, and cheese in a deliciously satisfying dish.
• Crowd-Pleasing Comfort Food: Deliver a hearty, crowd-favorite recipe that brings everyone together with its rich, cheesy flavors and filling ingredients perfect for family gatherings.
• Customize with Ease: Swap ground beef for sausage, experiment with different cheeses, or add extra vegetables to make this recipe uniquely yours while keeping the core deliciousness intact.
• Minimal Cleanup Champion: Minimize kitchen mess with a single skillet and baking dish, making this recipe a dream for those who dread post-dinner dish duty.

Ingredients for Baked Mostaccioli Recipe

• Mostaccioli Pasta: A hearty pasta shape perfect for catching rich sauce and holding up to baking.
• Ground Beef or Italian Sausage: Provides a savory protein base that adds depth and richness to the dish.
• Marinara Sauce: A classic tomato sauce that forms the flavor foundation of the baked pasta.

• Mozzarella Cheese, Parmesan Cheese: Creamy cheeses that melt beautifully and create a golden, crispy topping for the pasta.

• Olive Oil, Onion, Garlic: Fundamental ingredients that build a flavor base and add aromatic depth to the sauce.
• Salt, Pepper, Italian Seasoning: Essential seasonings that enhance and balance the overall flavor profile of the dish.
• Fresh Basil Leaves: An optional garnish that adds a fresh, herbal finish to the baked pasta.

Instructions for Baked Mostaccioli Recipe

Step 1: Fire Up the Oven

Crank your oven to a toasty 375F (190C) and get ready for deliciousness.

Step 2: Boil the Pasta Perfect

Fill a large pot with water and add a generous pinch of salt. Toss in Mostaccioli pasta and cook until it’s tender yet firm. Drain and set aside.

Step 3: Sauté Flavor Boosters

Grab a skillet and drizzle olive oil. Toss in chopped onions and cook until they turn soft and translucent. Add minced garlic and let those aromatic flavors dance around.

Step 4: Brown the Protein

Introduce ground beef or Italian sausage to the skillet. Break it up with a wooden spoon and cook until it’s beautifully browned. Drain any extra grease.

Step 5: Create Sauce Magic

Pour marinara sauce into the skillet with the cooked meat. Stir everything together and let it simmer. Season with salt and pepper to make those flavors pop.

Step 6: Marry Pasta and Sauce

• Mozzarella cheese
• Parmesan cheese

Toss until everything is wonderfully coated.

Step 7: Assemble the Casserole

• Mozzarella cheese
• Parmesan cheese
• Italian seasoning

Step 8: Bake to Bubbly Perfection

Slide the dish into the preheated oven. Bake for 25 minutes until the cheese turns golden and bubbly.

Step 9: Rest and Serve

Let the casserole cool for a few minutes. Garnish with fresh basil leaves if you’re feeling fancy. Dig in and enjoy!

Pro Tips for Baked Mostaccioli Recipe

• Boost Pasta Texture: Cook mostaccioli precisely al dente to prevent mushy results, ensuring a perfect bite every time.
• Control Sauce Consistency: Simmer sauce briefly to concentrate flavors and prevent watery pasta, creating a rich and thick coating.
• Cheese Melting Trick: Grate fresh mozzarella and Parmesan for superior melting and more authentic flavor compared to pre-shredded options.
• Drain Meat Thoroughly: Remove excess fat from browned meat to prevent greasy sauce and maintain a cleaner, more appetizing dish.
• Layer Flavor Strategically: Mix half the cheese into pasta before baking, then top with remaining cheese for maximum flavor distribution and beautiful golden crust.

Variation Ideas for Baked Mostaccioli Recipe

• Vegetarian Mostaccioli: Replace ground beef with plant-based crumbles or diced mushrooms for a protein-rich meatless version.
• Gluten-Free Option: Use gluten-free mostaccioli pasta and ensure marinara sauce is gluten-free certified.
• Spicy Mexican-Inspired Variation: Add diced jalapeños, swap marinara for salsa, and use pepper jack cheese for a zesty kick.
• Low-Carb Alternative: Substitute pasta with zucchini noodles or spaghetti squash, maintaining the original sauce and cheese components.

Pairing Suggestions for Baked Mostaccioli Recipe

• Pair with Robust Red Wine: Select a bold Italian Chianti or Sangiovese to complement the rich meat sauce and enhance the pasta's savory flavors.
• Serve with Crisp Garlic Bread: Prepare warm, buttery garlic bread with a golden, crispy crust to soak up the delicious marinara sauce and add textural contrast.
• Create a Fresh Salad Side: Whip up a light mixed green salad with a tangy balsamic vinaigrette to balance the hearty pasta dish and provide a refreshing counterpoint.
• Add Roasted Vegetable Medley: Roast colorful vegetables like zucchini, bell peppers, and eggplant with olive oil and herbs to introduce a healthy, flavorful accompaniment that cuts through the dish's richness.

Storage Advice for Baked Mostaccioli Recipe

• Store leftovers in an airtight container within 2 hours of cooking. Keeps fresh for 3-4 days in the refrigerator.
• Transfer cooled pasta to freezer-safe containers or heavy-duty freezer bags. Freeze up to 3 months for best quality.
• Place individual portions on microwave-safe plate. Cover with damp paper towel and heat in 30-second intervals, stirring between each, until hot and steaming.
• Preheat oven to 350F. Place pasta in oven-safe dish, add splash of water or extra marinara sauce to prevent drying. Cover with foil, warm for 15-20 minutes until heated through, removing foil last 5 minutes to crisp cheese top.

FAQs About Baked Mostaccioli Recipe

• What type of pasta works best for this recipe?

Mostaccioli is ideal, but you can substitute with penne or ziti if needed. These tubular pastas hold sauce well and create a similar texture.

• Can I make this dish vegetarian?

Replace ground meat with plant-based crumbles, mushrooms, or extra vegetables like zucchini and bell peppers. The sauce and cheese will still provide rich flavor.

• How can I make the dish spicier?

Add red pepper flakes to the meat sauce, use spicy Italian sausage instead of regular ground beef, or include a dash of hot sauce when mixing ingredients.

Baked Mostaccioli Recipe

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4.6 from 29 reviews

• Total Time: 45-50 minutes
• Yield: 6 1x

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Description

Homemade baked mostaccioli brings rich Italian comfort straight to your dinner table with layers of hearty pasta, zesty marinara, and melted cheese. Cheese-loving families will savor each comforting bite of this classic Mediterranean-inspired casserole that promises warmth and satisfaction.

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Ingredients

Scale 1x2x3x

Pasta:

• 1 pound (454 grams) mostaccioli pasta

Meat and Aromatics:

• 1 pound (454 grams) ground beef or Italian sausage
• 1 medium onion, chopped
• 2 cloves garlic, minced

Sauce and Cheese:

• 1 (24-ounce/680 grams) jar marinara sauce
• 2 cups (226 grams) shredded mozzarella cheese
• 1 cup (100 grams) grated Parmesan cheese
• 1 tablespoon (15 milliliters) olive oil
• 1 teaspoon Italian seasoning
• Salt, to taste
• Pepper, to taste
• Fresh basil (optional)

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Instructions

1. Heat the oven to 375F (190C), preparing a spacious baking dish for the upcoming culinary creation.
2. Fill a large pot with salted water and bring to a rolling boil. Submerge the Mostaccioli pasta, cooking until tender yet firm, then drain thoroughly.
3. In a substantial skillet, warm olive oil over medium heat. Introduce chopped onions, sautéing until translucent and soft, approximately 3-4 minutes.
4. Add minced garlic to the onions, stirring rapidly to release aromatic oils without burning, about 1-2 minutes.
5. Incorporate ground beef or Italian sausage into the skillet, breaking the meat into crumbly pieces. Cook until deeply browned and no pink remains, carefully eliminating excess grease.
6. Pour marinara sauce into the meat mixture, blending thoroughly. Allow the sauce to simmer and meld flavors for 5 minutes, seasoning with salt and pepper to enhance taste.
7. Combine cooked pasta with the robust meat sauce in a spacious mixing bowl. Fold in half of the mozzarella and Parmesan cheeses, ensuring even distribution.
8. Transfer the pasta mixture into the prepared baking dish, creating an even layer. Generously sprinkle remaining cheese across the surface and dust with Italian seasoning.
9. Slide the dish into the preheated oven, baking for 25 minutes until cheese transforms into a golden, bubbling crust.
10. Remove from oven and allow to rest for 5 minutes. Optional: Garnish with fresh basil leaves for a vibrant finishing touch before serving.

Notes

• Choose lean ground beef or turkey to reduce fat content and create a lighter version of the dish.
• Rinse pasta after cooking to prevent sticking and ensure each noodle remains separate and coated with sauce.
• Customize the recipe by adding roasted vegetables like zucchini, bell peppers, or mushrooms for extra nutrition and flavor depth.
• Make it gluten-free by substituting regular mostaccioli with gluten-free pasta and checking marinara sauce ingredients for potential gluten-containing additives.

• Prep Time: 10-15 minutes
• Cook Time: 35 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 659 kcal
• Sugar: 7 g
• Sodium: 720 mg
• Fat: 32 g
• Saturated Fat: 14 g
• Unsaturated Fat: 17 g
• Trans Fat: 0.5 g
• Carbohydrates: 52 g
• Fiber: 3 g
• Protein: 43 g
• Cholesterol: 97 mg