Baked Mostaccioli

Baked Mostaccioli

When it comes to classic Italian-American comfort food, few dishes satisfy quite like Baked Mostaccioli. This rich, cheesy, and incredibly flavorful baked pasta dish is a staple at family gatherings, potlucks, and Sunday dinners. With layers of tender pasta, robust marinara sauce, gooey melted cheese, and savory ground beef (or a vegetarian alternative), it’s the perfect meal to please a crowd.

In this detailed guide, we’ll explore everything you need to know about how to make mostaccioli, including variations, cooking tips, and FAQs to ensure your dish turns out perfect every time.

What is Mostaccioli?

Before diving into the recipe, let’s take a quick look at what mostaccioli pasta is.

Mostaccioli, also known as “little mustaches” in Italian, is a tube-shaped pasta similar to penne, but without the ridges. It has a smooth surface that allows sauces to coat it beautifully, making it ideal for baked pasta dishes like Baked Mostaccioli. The dish itself is often compared to baked ziti but has a slightly different texture due to the shape of the pasta.

Why You’ll Love This Recipe

  • Easy to Prepare – This mostaccioli pasta recipe is simple and doesn’t require fancy ingredients.
  • Perfect for Meal Prep – Make it ahead of time and reheat throughout the week.
  • Crowd-Pleaser – A guaranteed hit at family gatherings, potlucks, and parties.
  • Customizable – Easily swap ingredients to make it vegetarian or add different cheeses.

Ingredients for Baked Mostaccioli

To make this mostaccioli recipe, you’ll need a combination of pantry staples and fresh ingredients.

Main Ingredients:

  • 1 lb mostaccioli pasta (or penne as a substitute)
  • 1 lb ground beef (or Italian sausage; for a vegetarian version, use mushrooms or plant-based meat)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 (15 oz) can tomato sauce
  • 1 (6 oz) can tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp red pepper flakes (optional for heat)
  • 1 tbsp olive oil
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 cup ricotta cheese (optional, for extra creaminess)
  • Fresh basil or parsley for garnish

Step-by-Step Instructions

Step 1: Cook the Pasta

  1. Bring a large pot of salted water to a boil.
  2. Add the mostaccioli pasta and cook until al dente, according to package instructions.
  3. Drain and set aside.

Step 2: Prepare the Sauce

  1. Heat olive oil in a large skillet over medium heat.
  2. Add the diced onion and sauté for 2-3 minutes until translucent.
  3. Stir in the minced garlic and cook for another 30 seconds.
  4. Add the ground beef (or alternative protein) and cook until browned, breaking it apart with a spoon.
  5. Drain excess fat if needed.
  6. Stir in the crushed tomatoes, tomato sauce, and tomato paste.
  7. Add Italian seasoning, salt, pepper, and red pepper flakes.
  8. Simmer for 10-15 minutes, stirring occasionally.

Step 3: Assemble the Dish

  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the cooked mostaccioli pasta with half of the sauce.
  3. Spread a layer of the pasta mixture into a greased 9×13-inch baking dish.
  4. Spoon dollops of ricotta cheese (if using) over the pasta.
  5. Pour the remaining sauce over the top.
  6. Sprinkle mozzarella and Parmesan cheese evenly over the dish.

Step 4: Bake to Perfection

  1. Cover the dish with aluminum foil and bake for 20 minutes.
  2. Remove the foil and bake for another 10-15 minutes, until the cheese is melted and bubbly.
  3. Let it rest for 5 minutes before serving.
  4. Garnish with fresh basil or parsley for added flavor.

Tips for the Best Baked Mostaccioli

  1. Use High-Quality Cheese – Freshly shredded cheese melts better than pre-packaged shredded cheese.
  2. Don’t Overcook the Pasta – Cooking it al dente prevents mushy pasta after baking.
  3. Add a Little Sugar – If your tomato sauce tastes too acidic, add a teaspoon of sugar to balance it out.
  4. Make it Meatless – Swap the ground beef for sautéed mushrooms, zucchini, or plant-based meat.
  5. Use a Mix of Cheeses – Combining mozzarella, ricotta, and Parmesan enhances the creaminess and flavor.

Best Sides to Serve with Mostaccioli

Pair your baked mostaccioli with these delicious side dishes:

  • Garlic Bread – A must-have for soaking up the extra sauce.
  • Caesar Salad – A fresh and crisp contrast to the rich pasta.
  • Roasted Vegetables – Asparagus, Brussels sprouts, or zucchini add a healthy touch.
  • Minestrone Soup – A warm and hearty starter before the main dish.

Final Thoughts

Baked Mostaccioli is the ultimate comfort food, perfect for a cozy night in, a family dinner, or a special occasion. With its rich tomato sauce, tender pasta, and layers of melted cheese, it’s a dish that will have everyone coming back for seconds. Whether you stick to the traditional recipe or put your own spin on it, this hearty pasta bake is sure to become a favorite.

Try it out, experiment with different ingredients, and most importantly—enjoy every cheesy, saucy bite!

Frequently Asked Questions (FAQs)

1. Can I Make Baked Mostaccioli Ahead of Time?

Yes! Assemble the dish, cover, and refrigerate for up to 24 hours before baking. Add an extra 10 minutes to the baking time if baking from cold.

2. Can I Freeze Baked Mostaccioli?

Absolutely. Let it cool completely, then wrap it tightly with foil and freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven at 350°F (175°C) for about 25 minutes.

3. What’s the Difference Between Mostaccioli and Penne?

Mostaccioli has a smooth surface, while penne has ridges. Both work well for baked pasta dishes.

4. Can I Use a Different Type of Cheese?

Of course! Try using provolone, fontina, or gouda for a different flavor profile.

5. How Do I Keep the Pasta from Drying Out?

Make sure to cover with foil while baking and use enough sauce to coat the pasta generously.

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