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Baked Mostaccioli

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This Baked Mostaccioli is a comforting and hearty dish that combines al dente pasta, a rich and savory meat sauce, and layers of creamy ricotta and melted mozzarella cheese. Perfect for family dinners, potlucks, or meal prepping, this Italian-American classic is easy to make and endlessly customizable. Whether you’re cooking for a crowd or preparing ahead for busy weeknights, this baked pasta dish is guaranteed to be a crowd-pleaser. Its golden, bubbly cheese topping and perfectly layered flavors will make it a go-to recipe in your kitchen.

Ingredients

Scale

For the pasta:

  • 1 pound mostaccioli pasta
  • 1 tbsp olive oil
  • 1 tsp salt

For the meat sauce:

  • 1 pound ground beef (or ground turkey)
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 24 oz marinara sauce (homemade or store-bought)
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For the cheese mixture:

  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1 tsp parsley, chopped

For layering:

  • 2 cups shredded mozzarella cheese

Instructions

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.

Cook the mostaccioli pasta according to the package instructions. Drain, rinse with cold water, and toss with olive oil to prevent sticking.

In a large skillet, cook ground beef over medium heat until browned. Drain excess fat. Add diced onion and garlic, and sauté until softened. Stir in marinara sauce, Italian seasoning, salt, and black pepper. Simmer for 5-7 minutes.

In a mixing bowl, combine ricotta cheese, grated Parmesan, egg, and parsley until smooth.

Spread a thin layer of the meat sauce at the bottom of the prepared baking dish. Add half of the cooked pasta on top. Spread half of the ricotta cheese mixture over the pasta, followed by half of the meat sauce. Sprinkle with 1 cup of mozzarella cheese.

Repeat the layers with the remaining pasta, ricotta mixture, meat sauce, and finish with the remaining 1 cup of mozzarella cheese.

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Let the baked mostaccioli rest for 10 minutes before serving.

Notes

  • Make Ahead: Assemble the dish but do not bake it. Cover tightly and refrigerate for up to 24 hours. Bake as instructed, adding 10–15 minutes to the baking time.
  • Freezing Instructions: Baked mostaccioli freezes well. Wrap tightly with foil, label, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Customization Options:
    • Use ground turkey, chicken, or sausage instead of beef for a twist.
    • Make it vegetarian by swapping the meat sauce for a vegetable marinara with sautéed zucchini, mushrooms, or spinach.
    • Experiment with cheeses such as provolone or gouda for added flavor.
  • Serving Suggestions: Pair with garlic bread, a crisp Caesar salad, or roasted vegetables for a complete meal.
  • Leftovers: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave, adding extra marinara if needed to prevent dryness.

Find it online: https://claradelish.com/baked-mostaccioli/