Baked Mostaccioli is a classic Italian-American dish that’s hearty, comforting, and perfect for feeding a crowd. With tender pasta, a rich meat sauce, and plenty of gooey melted cheese, this dish is a family favorite. It’s also a great make-ahead meal that can be frozen and reheated for busy weeknights.
INGREDIENTS
For the Pasta:
1 pound mostaccioli pasta (or penne)
Salt, for pasta water
For the Meat Sauce:
1 pound ground beef (or a mix of beef and Italian sausage)
1 medium onion, finely chopped
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
2 cups marinara sauce (store-bought or homemade)
1 (15-ounce) can tomato sauce
1 tablespoon tomato paste
Salt and pepper, to taste
For the Cheese Layer:
2 cups ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg
2 cups shredded mozzarella cheese, divided
2 tablespoons chopped fresh parsley (optional)
INSTRUCTIONS
1. Prepare the Pasta
Cook the Pasta:
Bring a large pot of salted water to a boil. Add the mostaccioli pasta and cook according to package instructions until al dente. The pasta should be slightly firm, as it will continue to cook in the oven.
Drain the pasta and set it aside.
2. Make the Meat Sauce
Brown the Meat:
In a large skillet over medium heat, add the ground beef (or a mix of beef and sausage). Cook until the meat is browned, breaking it up with a spoon as it cooks. Drain any excess fat.
Cook the Aromatics:
Add the chopped onion to the skillet with the browned meat and sauté until the onion is soft and translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Season the Sauce:
Stir in the dried oregano, dried basil, and red pepper flakes (if using). Add the marinara sauce, tomato sauce, and tomato paste. Stir well to combine.
Simmer:
Bring the sauce to a simmer, then reduce the heat to low. Let it simmer for about 15-20 minutes, stirring occasionally. Season with salt and pepper to taste.
3. Assemble the Dish
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Prepare the Cheese Mixture:
In a medium bowl, combine the ricotta cheese, grated Parmesan cheese, and the egg. Mix until smooth. If you like, add a bit of chopped fresh parsley for extra flavor.
Layer the Pasta:
In a large baking dish (about 9×13 inches), spread a thin layer of the meat sauce on the bottom. Add half of the cooked pasta, spreading it evenly.
Add the Cheese Layer:
Spoon the ricotta mixture over the pasta, spreading it evenly. Sprinkle with half of the shredded mozzarella cheese.
Top with Remaining Ingredients:
Add the remaining pasta over the cheese layer, followed by the rest of the meat sauce. Finish by sprinkling the remaining mozzarella cheese on top.
4. Bake the Mostaccioli
Cover and Bake:
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Uncover and Brown:
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the top is slightly browned.
Let it Rest:
Remove the baked mostaccioli from the oven and let it rest for about 10 minutes before serving. This allows the layers to set and makes it easier to slice.
5. Serve
Garnish and Enjoy:
Garnish with additional chopped parsley if desired. Serve hot, with a side of garlic bread and a fresh salad for a complete meal.
Tips for Success
Pasta Choice: If you can’t find mostaccioli, penne or ziti are great alternatives. The ridges on the pasta help hold the sauce better.
Make-Ahead: You can assemble the dish up to a day in advance, cover it tightly, and refrigerate until ready to bake. Add an extra 10-15 minutes to the baking time if cooking from cold.
Freezing: Baked mostaccioli freezes well. Simply assemble the dish, wrap it tightly, and freeze for up to 2 months. Thaw in the refrigerator overnight before baking.
This Baked Mostaccioli Recipe is a hearty, cheesy, and satisfying dish that’s perfect for family dinners, potlucks, or meal prepping. Enjoy the rich flavors and comforting textures that make this dish a classic favorite.