Baked Mostaccioli

Why You’ll Love This Baked Mostaccioli Recipe

• Layers of flavor. Baked mostaccioli combines tubular pasta, hearty meat sauce, and cheesy ricotta filling all layered and baked beneath melty mozzarella (a lot like a lasagna). The flavors are rich, tangy, beefy, and savory, with plenty of cheesy goodness.
• Make-ahead. It’s a comforting, family-style dinner that you can have ready for the oven in under 20 minutes. The un-baked mostaccioli stores well in the fridge, too. I often prep it ahead of time and simply pop it into the oven when it’s time for dinner.
• Versatile. Jazz up this recipe with your favorite herbs, vegetables, and other ingredients you have in the fridge. Enjoy servings on their own, or serve your baked mostaccioli with sides like a fresh salad for a wholesome, well-rounded meal.

Recipe Ingredients

Here’s a quick look at what you’ll need to make this saucy, savory baked mostaccioli casserole. Basically, we’re taking homemade meat sauce (similar to Bolognese) and layering it up with pasta and creamy ricotta filling. Scroll down to the recipe card for a printable ingredients list and recipe details.

• Mostaccioli Pasta – You’ll find mostaccioli in the pasta aisle alongside similar tubular shapes like penne, ziti, and rigatoni (these will also work as a substitute if needed).
• Olive Oil – Use a good-quality olive oil to sauté the aromatics. Other cooking oils, like canola oil or avocado oil, also work.
• Onion – One small onion or shallot, finely chopped.
• Ground Beef – I like to use 80/20 lean ground beef. You can also make this dish with ground chicken or ground turkey.
• Italian Sausage – Opt for sweet Italian sausage if you prefer a milder dish, or you can use hot Italian sausage to give your meat sauce some kick. If you’re using sausage links, remove the casings before you start.
• Seasonings – Garlic powder, dried oregano, plus salt and black pepper.
• Tomatoes – Canned crushed tomatoes work fine here. You can choose to use fire-roasted tomatoes for an added layer of flavor.
• Marinara Sauce – Your favorite store-bought jarred marinara sauce, or use homemade.
• Ricotta Filling – You’ll make a cheesy filling from ricotta and parmesan cheese mixed with an egg, parsley, and seasonings (see above).
• Mozzarella Cheese – You can also use shredded cheddar. For the best flavor and texture, grate the cheese fresh from the block.

• Cook the pasta. Boil the mostaccioli al dente according to the directions on the package, then drain the pasta and set it aside.
• Sauté the onion. Next, cook the onion in a large skillet with a bit of oil, until softened.
• Brown the beef. Stir in the ground beef and sausage, breaking up the meat as it browns. Sprinkle in your seasonings and continue to sauté until the meat is cooked through.
• Add the tomatoes. Add your crushed tomatoes and marinara sauce to the pan. Stir everything together and let the meat sauce simmer for 10-15 minutes.
• Prepare the ricotta filling. Meanwhile, stir together ricotta cheese, parmesan, egg, parsley, and garlic powder for the cheese filling. Season with salt and pepper.
• Assemble. When your meat sauce is ready, spread about one-third of the mixture into the bottom of a greased 9×13-inch baking dish. Top this with half of the pasta, and half of the ricotta mixture. Repeat, and then finish with a layer of meat sauce.
• Bake. Sprinkle over shredded mozzarella, then bake the mostaccioli pasta covered with foil at 375ºF for 25 minutes. Afterward, remove the foil and continue to bake for 15-20 minutes, until the cheese gets golden and melted.

How to Store and Reheat

• Refrigerate. Store any leftover baked mostaccioli covered airtight in the fridge for up to 3-4 days.
• Reheat. To reheat baked pasta, warm it in the oven, on the stovetop, or in the microwave at reduced power until heated through.
• Freeze. Allow the baked mostaccioli pasta to cool completely, then double-wrap it in plastic wrap followed by a layer of foil. Freeze the casserole for up to 2-3 months and thaw it in the fridge overnight before reheating.