This is a go-to option for those evenings when only a bubbling, cheesy pasta bake will do. Baked Mostaccioli delivers all the hearty satisfaction of lasagna or baked ziti but with less fuss, making it a perfect choice for feeding a family or a crowd. The tubular pasta holds onto the rich meat sauce, while a layer of creamy ricotta and a golden blanket of mozzarella create an irresistible combination.
🍝 What is Mostaccioli?
Before diving into the recipe, it’s helpful to know a little about the pasta itself.
· Shape & Texture: Mostaccioli are short, tube-shaped pastas with smooth sides and straight-cut ends. This is the main distinction from its close cousin, ziti, which also has straight-cut ends, or penne, which is cut at an angle.
· Why it works for baking: The smooth sides and hollow centers are perfect for catching and holding onto chunky meat sauce and creamy ricotta, ensuring every bite is flavorful.
This recipe combines savory Italian sausage, sweet crushed tomatoes, a three-cheese filling, and tender mostaccioli noodles, all baked to bubbly perfection. It requires about 20 minutes of active prep, followed by 45 minutes of oven time.
📝 Ingredient List
For the Rich Meat Sauce
· 1 tbsp olive oil
· 1 large yellow onion, finely chopped
· 3 cloves garlic, minced
· 1 lb (450g) ground beef (85/15 recommended)
· 1/2 lb (225g) sweet or spicy Italian sausage, casings removed
· 1 tsp salt
· 1/2 tsp black pepper
· 1 tsp dried oregano
· 1/2 tsp dried basil
· 1/4 tsp red pepper flakes (optional, for heat)
· 1 (28-oz) can crushed tomatoes
· 1 (15-oz) can tomato sauce
· 1 (6-oz) can tomato paste
For the Pasta and Assembly
· 1 lb (16-oz) dry mostaccioli pasta (penne or ziti work too)
· 15 oz (about 1 ¾ cups) whole-milk ricotta cheese
· 1 large egg, lightly beaten
· 3/4 cup grated Parmesan cheese, divided
· 1/4 cup fresh parsley, chopped
· 1 lb (16-oz) whole-milk mozzarella cheese, shredded and divided
👩🍳 Step-by-Step Cooking Instructions
1. Make the Sauce: Heat olive oil in a large Dutch oven over medium heat. Add the onion and cook until softened (about 5-7 minutes). Stir in the garlic and cook for another minute.
2. Brown the Meat: Add the ground beef and Italian sausage, breaking it up with a spoon. Cook until browned (about 8-10 minutes), then drain off any excess grease.
3. Simmer the Sauce: Stir in the salt, pepper, oregano, basil, and red pepper flakes. Cook for 30 seconds. Add the crushed tomatoes, tomato sauce, and tomato paste. Bring to a simmer, then reduce heat to low. Cover and let it simmer for at least 30 minutes to allow the flavors to meld together.
4. Cook the Pasta: While the sauce simmers, preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the mostaccioli until very al dente (about 1-2 minutes less than the package directions). Drain well and set aside.
5. Prepare the Cheese Mixture: In a medium bowl, combine the ricotta cheese, beaten egg, 1/4 cup of the Parmesan, chopped parsley, and a pinch of salt and pepper. Mix until smooth.
6. Combine Pasta and Sauce: In a large bowl, toss the drained pasta with about 3/4 of the meat sauce, ensuring all the noodles are coated.
7. Assemble the Casserole: Lightly grease a 9×13-inch baking dish. Spread half of the sauced pasta mixture into the bottom of the dish.
· Top with dollops of the ricotta mixture, spreading it gently.
· Sprinkle with half of the shredded mozzarella.
· Repeat the layers: the remaining sauced pasta, topped with the rest of the meat sauce, then the remaining mozzarella. Finish with the remaining 1/2 cup of Parmesan cheese.
1. Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking for another 15 minutes, or until the cheese is bubbly, melted, and lightly browned on top.
2. Rest and Serve: Remove from the oven and let the dish rest for 10-15 minutes before serving. This step is crucial as it allows the casserole to set, ensuring clean, sliceable portions. Garnish with fresh parsley or basil.
✨ Tips, Variations & Leftovers
💡 Pro Tips for Success
· Do not Overcook the Pasta: Boiling the pasta until just shy of al dente prevents it from becoming mushy during the long bake.
· Quality Matters: Using whole-milk ricotta and mozzarella ensures a much creamier and richer final dish. Freshly grating your own Parmesan also makes a big difference.
· The Rest is Important: Skipping the 10-15 minute rest will result in a soupy casserole that slides off the spoon instead of holding its shape.
🔄 Variations and Add-ins
· Make it Veggie-Packed: Sauté 8 oz of sliced cremini mushrooms with the onion, or stir 2 cups of fresh spinach into the meat sauce until it wilts.
· Spice it Up: Use hot Italian sausage and add an extra pinch of crushed red pepper flakes to the sauce for a fiery kick.
· Switch Up the Pasta: If you don’t have mostaccioli, penne, rigatoni, or ziti are excellent substitutes and will work perfectly in this recipe.
📦 Storage and Reheating
· Storing Leftovers: Keep in an airtight container in the refrigerator for up to 4 days.
· Freezing: This dish freezes wonderfully. Assemble the casserole in a freezer-safe dish, let it cool completely, wrap tightly, and freeze for up to 3 months. Bake from frozen, adding about 15-20 minutes to the cooking time.
· Reheating: For best results, reheat portions in the oven at 350°F until warmed through, or use the microwave for a quick work lunch.
Let me know if you’d like to explore other variations, such as a white sauce version or a vegetarian spin on this classic ben