Baked Mostaccioli Recipe

The kind of dish that’s perfect for a chilly evening here in Marrakesh (it’s July now, but those autumn nights will be here before we know it, and this recipe is perfect for them!), or for feeding a crowd without a ton of fuss? Well, let me introduce you to my absolute go-to for exactly that feeling: this Baked Mostaccioli! Seriously, if you’re looking for a classic, cheesy, meaty pasta bake that delivers big on flavor and comfort, then you’ve just found your new favorite.

I mean, who doesn’t love a good baked pasta? It’s like lasagna, but, honestly, way less fussy and often even more satisfying to just scoop onto a plate. Mostaccioli, if you’re not super familiar, is basically a smooth, diagonally-cut tube pasta – kind of like a penne without the ridges (the ridged version is called mostaccioli rigati). It’s fantastic for baked dishes because it really soaks up all that amazing sauce and cheese. It holds its shape beautifully, and every bite is just bursting with flavor.

This recipe actually became a staple in our house after I inherited an old family cookbook from David’s grandmother. She had a handwritten recipe for a baked pasta dish, and it just sounded so comforting. I tweaked it a bit, adding my own touches to the sauce and cheese layers, and landed on this absolute winner. The aroma alone when it’s bubbling away in the oven? Oh, it’s pure magic. It fills the whole house with that familiar, inviting smell of a hearty Italian-American meal, promising deliciousness without you standing over the stove for hours.

This isn’t just a casserole; it’s a testament to simple, good ingredients coming together to create something truly spectacular. It’s incredibly hearty, unbelievably flavorful, and that golden, bubbly cheese on top is just everything. It’s perfect for a big family dinner, a potluck, or honestly, just because you need a big bowl of comfort on a quiet evening. My kids, Leo and Maya, gobble this up without complaint (a true miracle for pasta!), and David? He practically lights up when he smells it baking. It’s a definite winner.

So, if you’re ready to dive into a recipe that’s pure comfort, incredibly satisfying, and guaranteed to earn you rave reviews, then you are absolutely in the right place. Get ready to fall head over heels for my Baked Mostaccioli. It’s pure, cheesy, pasta bliss, I promise you that!

Discover the ultimate in satisfying comfort food with this Baked Mostaccioli. This classic dish features tender mostaccioli pasta (or penne), coated in a rich, savory meat sauce, layered with creamy ricotta, and topped with a generous blanket of bubbling, golden mozzarella cheese. It’s a hearty, irresistible casserole perfect for any occasion.

What makes this baked pasta unique is its deep, layered flavors and comforting textures. The mostaccioli pasta perfectly captures the robust meat sauce, while the creamy ricotta adds a luxurious, tangy counterpoint. The final baked cheese topping creates a delightful crust that completes every bite.

This recipe is built on simple, wholesome ingredients you likely already have, like ground meat, canned tomatoes, and a variety of cheeses. Despite its impressive appearance, it’s surprisingly straightforward to assemble, making it an ideal choice for feeding a crowd or preparing ahead for a busy week.

Forget bland or complicated dinners. This Baked Mostaccioli promises a deeply satisfying and flavor-packed meal that’s both easy to put together and incredibly rewarding to eat. It’s a fantastic solution for family dinners, potlucks, or anytime you crave that classic Italian-American comfort.

Exciting Story: The Big Family Dinner and The Mostaccioli Magic

Oh, the story of this Baked Mostaccioli becoming a legendary dish for our big family dinners? It’s pretty special. We usually host a big gathering once a month, with all the aunts, uncles, cousins – it gets pretty lively! And feeding everyone can be a project. I wanted something hearty, classic, but that wouldn’t chain me to the kitchen all day. I remembered this old, faded recipe card tucked into David’s grandmother’s cookbook, simply labeled “Baked Macaroni.” It mentioned mostaccioli.

I decided to give it a go. I spent the morning browning the ground beef and sausage, stirring in the tomatoes and herbs. The kitchen filled with that incredible aroma of simmering Italian spices – it was so comforting. Then, I cooked the mostaccioli al dente and quickly mixed it all together with the sauces. The hardest part was waiting for the cheese to bake!

As the casserole bubbled away in the oven, smelling absolutely divine, the first guests started to arrive. “What is that amazing smell?” my Aunt Sofia asked, taking a deep breath. Even the kids, Leo and Maya, who usually complain about anything green, were sniffing around the kitchen, looking intrigued.

When I finally pulled the huge baking dish out of the oven, golden brown and bubbling with molten cheese, there was an audible gasp. “Oh, wow!” my cousin Maria exclaimed. David, beaming, immediately started dishing it out. That first bite? The tender pasta, the rich, savory meat sauce, the creamy ricotta, and that perfectly melted, gooey mozzarella… it was pure heaven. My Uncle Gianni, usually quiet, took a huge bite and just muttered, “Mama Mia, this is good.” The kids, miraculously, devoured it, no fuss, no complaints. By the end of the evening, the dish was practically scraped clean. That day, this Baked Mostaccioli didn’t just feed the family; it created a new tradition, and it’s now the most requested dish for every single large gathering. It’s truly magic in a pan!

Why This Baked Mostaccioli Is Your Next Comfort Food Masterpiece!

So, what makes this Baked Mostaccioli the absolute must-make for your next family dinner, potluck, or really, any time you need a serious hug in a baking dish? Well, it’s all about that incredible layering of hearty, savory flavors and luscious textures that just sing together. You’ve got a rich, slow-simmered meat sauce (I love using a combo of ground beef and Italian sausage for extra depth!) that clings beautifully to every piece of mostaccioli pasta. Then, nestled between those layers, is a creamy, tangy ricotta cheese mixture that adds a luxurious richness. And finally, that glorious, bubbly, golden mozzarella cheese baked on top is just the ultimate irresistible finish.

The genius of this recipe is its perfect balance between being incredibly satisfying and surprisingly straightforward to assemble. It takes all the best elements of lasagna – the meat, the cheese layers, the baked goodness – but simplifies it by tossing the pasta right into the sauce, eliminating the need for delicate noodle layers. Mostaccioli, with its smooth, tubular shape, is ideal for soaking up all that amazing sauce. It’s a dish that looks incredibly impressive but is totally achievable for any home cook. It’s pure, unpretentious, deliciousness that appeals to everyone, and trust me, the leftovers (if there are any!) are even better!

What You Need For Baked Mostaccioli [Simplified]

Alright, my comfort food creators, here’s what you’ll want to gather for this incredibly satisfying and delicious Baked Mostaccioli! You’ll be so glad you made this.

For the Meat Sauce:

• 1 tablespoon olive oil
• 1 lb (450g) lean ground beef
• ½ lb (225g) mild or hot Italian sausage (casings removed, if applicable)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon crushed red pepper flakes (optional, for a little kick)
• 1 (28 oz / 794g) can crushed tomatoes
• 1 (15 oz / 425g) can tomato sauce
• ½ cup beef broth (or chicken broth)
• 1 teaspoon granulated sugar (helps balance acidity)
• Salt and black pepper to taste (start with 1 tsp salt, ½ tsp pepper)

For the Pasta & Cheese Layers:

• 1 lb (450g) mostaccioli pasta (or penne pasta)
• 1 (15 oz / 425g) container ricotta cheese (part-skim or whole milk)
• 1 large egg
• ¼ cup grated Parmesan cheese (plus more for topping)
• ½ teaspoon dried parsley flakes (or 1 tbsp fresh chopped parsley)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 cups (about 8 oz) shredded mozzarella cheese, divided

You’ll also need:

• A large Dutch oven or deep pot
• A 9×13 inch baking dish
• Aluminum foil

How to Make Baked Mostaccioli

Alright, let’s get ready to make this incredibly hearty and utterly delicious Baked Mostaccioli! This recipe might have a few steps, but trust me, it’s all worth it for that comforting, cheesy goodness.

Part 1: Making the Meat Sauce

First things first, grab your large Dutch oven or a deep pot and heat the olive oil over medium-high heat. Add your ground beef and Italian sausage (if using, crumble it as you add it). Cook, breaking up the meat with a spoon, until it’s nicely browned and no longer pink. This usually takes about 8-10 minutes. Once cooked, make sure to drain any excess grease very thoroughly – we want a rich sauce, not a greasy one!

Now, add your chopped onion to the same pot. Cook, stirring occasionally, until the onion softens and becomes translucent, about 5-7 minutes. Stir in the minced garlic, dried oregano, dried basil, and crushed red pepper flakes (if using). Cook for another minute until everything smells wonderfully fragrant.

Next, pour in the crushed tomatoes, tomato sauce, and beef broth. Stir in the granulated sugar. Season with salt and black pepper to taste (start with the recommended amounts, then adjust later if needed). Bring the sauce to a gentle simmer, then reduce the heat to low, cover partially with a lid, and let it simmer for at least 20-30 minutes. This allows all those amazing flavors to really meld together.

Part 2: Cooking the Pasta

While your sauce is simmering, bring a large pot of heavily salted water to a rolling boil. Add your mostaccioli pasta (or penne) and cook according to package directions until it’s al dente – meaning it’s cooked but still has a slight bite to it. Remember, it’s going to continue cooking in the oven, so you don’t want it mushy! Once cooked, drain the pasta very well.

Part 3: Preparing the Ricotta Layer

In a medium bowl, combine the ricotta cheese, large egg, ¼ cup grated Parmesan cheese, dried parsley flakes, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir everything together until it’s well combined and smooth. This is your creamy middle layer!

Part 4: Assembly & Baking!

Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.

Now, let’s put it all together! Add the drained, al dente pasta directly into the pot with your simmered meat sauce. Stir everything together until the pasta is well coated with the delicious sauce.

Transfer about half of the pasta and meat sauce mixture into the prepared 9×13 inch baking dish, spreading it evenly.

Next, carefully spoon and spread the ricotta cheese mixture in an even layer over the pasta. Don’t worry if it’s not perfectly smooth; it will melt beautifully.

Top the ricotta layer with the remaining pasta and meat sauce mixture, spreading it out evenly.

Finally, generously sprinkle the 2 cups of shredded mozzarella cheese over the top. If you like, you can sprinkle a little extra Parmesan cheese too!

Cover the baking dish loosely with aluminum foil.

Pop the covered dish into your preheated oven and bake for 20 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is beautifully melted, bubbly, and lightly golden brown on top.

Remove the Baked Mostaccioli from the oven. Let it rest for about 5-10 minutes before serving. This allows the cheese and sauce to set slightly, making for cleaner, easier servings.

Serve warm, with extra grated Parmesan cheese on the side if you like! Enjoy every single comforting, delicious bite!

Tips For Baked Mostaccioli:

For a truly incredible Baked Mostaccioli, the secret really lies in the sauce! Allowing your meat sauce to simmer for at least 20-30 minutes (or even longer!) before assembling helps all those flavors meld and deepen, giving you a much richer base for your pasta. Also, draining the grease thoroughly from your cooked ground meat is crucial – it prevents your finished dish from being oily and ensures the sauce is perfectly rich.

When cooking your pasta, make sure it’s cooked just to al dente. Remember, it’s going to bake further in the oven, so you want it slightly firm; overcooked pasta will become mushy in the casserole. And finally, when assembling, ensure your ricotta mixture is well-combined and spread evenly for that creamy layer in every bite. Don’t forget that final uncover and bake step to get that gorgeous golden, bubbly cheese crust!

Substitutions and Variations:

Want to play around with your Baked Mostaccioli? You’ve got tons of delicious options! For the meat sauce, you can easily swap the ground beef and Italian sausage for all ground beef, ground turkey, or even a mix with some finely chopped mushrooms for added umami and a leaner option. You can also add finely diced bell peppers or carrots to the sauce when you cook the onion for extra veggies and flavor.

For the cheese layers, if you don’t have ricotta, you could try using cottage cheese (though the texture will be slightly different). You can also add other cheeses to the mozzarella on top, like a sprinkle of provolone or provolone/mozzarella blend for more complex flavor. For a vegetarian version, simply omit the meat and load up the sauce with extra vegetables like diced zucchini, mushrooms, and more beans, and add a sprinkle of nutritional yeast for a cheesy umami boost. You can even stir in a spoonful of pesto to the sauce for a fresh herb twist!

Make a Healthier Version:

To make your Baked Mostaccioli a bit healthier, you’ve got some smart adjustments you can make! For the meat sauce, opt for extra-lean ground beef or use lean ground turkey or chicken sausage instead of traditional Italian sausage. Ensure you drain all excess fat after browning the meat. You can also increase the amount of chopped vegetables in the sauce, like adding more onions, bell peppers, or even grated carrots, which will boost fiber and nutrients.

For the cheese layers, use part-skim ricotta cheese and reduced-fat mozzarella cheese. While these might not be as rich as full-fat versions, they’ll still provide that essential creaminess and melt. You can also reduce the overall amount of mozzarella cheese on top slightly. To boost fiber even more, consider using whole wheat mostaccioli or penne pasta, which will also add a nutty flavor. This dish is already packed with protein, so focusing on lean meats and healthy fats is key!

Closing For Baked Mostaccioli:

And there you have it, folks! Your very own, incredibly comforting, utterly delicious Baked Mostaccioli, ready to bring a warm, hearty embrace to your table. This dish is such a beautiful testament to how classic flavors and simple techniques can create something so deeply satisfying and perfectly delicious, making it an absolute joy to share. It’s hearty, it’s cheesy, it’s savory, and it’s genuinely a hit every single time! Don’t forget to let us know how your Baked Mostaccioli turns out in the comments below – I’d absolutely love to hear it! – and definitely check out some of our other Recipes:

Frequently Asked Questions For Baked Mostaccioli:

Q1: What’s the difference between mostaccioli and ziti or penne? A1: Mostaccioli and penne are very similar tube-shaped pastas with diagonally cut ends. The main difference is that mostaccioli typically has a smooth exterior, while penne often has ridges (rigate). Ziti is also a tube-shaped pasta but usually has straight-cut ends and a smooth exterior. You can use penne (especially penne lisce, or smooth penne) or ziti interchangeably in this recipe.

Q2: Can I use different ground meat for the sauce? A2: Yes, absolutely! You can use all ground beef, ground turkey, ground chicken, or all Italian sausage if you prefer. Adjust seasonings as needed to suit your choice.

Q3: Can I make this Mostaccioli without meat for a vegetarian version? A3: Yes! To make it vegetarian, simply omit the meat. You can load up the sauce with extra vegetables like diced bell peppers, mushrooms, zucchini, or even a can of lentils for added protein. You might also add a bit of nutritional yeast for an extra cheesy, umami flavor.

Q4: How far in advance can I assemble this Baked Mostaccioli? A4: This dish is fantastic for meal prep! You can assemble the entire casserole (up to the point of baking), cover it tightly with foil, and refrigerate it for up to 2-3 days before baking. Add an extra 10-15 minutes to the covered baking time if baking from cold.

Q5: How do I store leftover Baked Mostaccioli? A5: Store any leftover baked mostaccioli in an airtight container in the refrigerator for up to 3-4 days.

Q6: Can I freeze baked Mostaccioli? A6: Yes, it freezes beautifully! Once completely cooled, you can freeze the entire casserole (if baked in a freezer-safe dish) or individual portions. Wrap tightly in plastic wrap, then foil, and freeze for up to 2-3 months. Thaw in the refrigerator overnight and reheat gently in the oven.

Q7: Why is it important to cook the pasta al dente? A7: Cooking the pasta al dente (still slightly firm) is crucial because it will continue to cook and absorb liquid in the oven during baking. If you cook it fully before baking, it will become mushy and overcooked in the final dish.

Q8: Can I skip the ricotta cheese layer? A8: Yes, you can skip the ricotta layer if you prefer, or if you don’t have it. The dish will still be delicious and cheesy, though it will lose some of its creamy richness and tang that the ricotta provides.

Q9: My sauce seems too thin/thick. How do I fix it? A9: If your sauce is too thin, simmer it uncovered for a bit longer to allow it to reduce and thicken. If it’s too thick, add a splash more beef broth (or water) until it reaches your desired consistency.

Q10: Can I use a different type of tomato product for the sauce? A10: Yes! While crushed tomatoes and tomato sauce provide a great base, you can use diced tomatoes (undrained), marinara sauce, or even tomato paste diluted with water or broth to adjust the flavor and texture to your liking.

Q11: Why add sugar to the tomato sauce? A11: A small amount of sugar helps balance the acidity of the tomatoes, creating a smoother, more well-rounded flavor in the sauce. You can adjust the amount based on the sweetness of your tomatoes and your personal preference.

Q12: What should I serve with Baked Mostaccioli? A12: This dish is a complete meal on its own, but it pairs wonderfully with a simple green salad with a vinaigrette, some garlic bread, or even steamed green beans for a balanced meal.