Baked Mostaccioli is a warm, satisfying baked pasta made with a rich homemade tomato sauce, Italian pork sausage and ground beef, tender tubular pasta, creamy ricotta, and plenty of melty cheese.
I have fond memories of mostaccioli from my college days when a roommate’s mom would send a pan of it whenever she could. Those weekends felt indulgent and carefree. Today, when my family wants comfort after a long day, I turn to that same baked mostaccioli: pasta, a meaty tomato sauce, and a blanket of cheese that always hits the spot. Serve it with a simple salad and some breadsticks for a complete family meal.
Why We Love This Mostaccioli Recipe
- Hearty and filling: The combination of pasta, meat, and cheeses makes this an easy, satisfying dinner.
- Family-friendly: Mild, cheesy, and packed with flavor, it’s a crowd-pleaser for kids and adults alike.
- Flexible: You can shorten prep time with store-bought sauce or swap the meats and cheeses to suit dietary preferences.
Recipe Ingredients
This baked mostaccioli uses straightforward ingredients you can find at any grocery store. It’s easy to scale and to customize based on what you have on hand.
- Mostaccioli or penne: Ziti, rigatoni, or similar tubular pastas work well.
- Olive oil: For sautéing the onion and browning the meat; neutral oils are fine too.
- Yellow onion: Diced; white onion is an acceptable substitute.
- Ground beef: Swap for ground turkey, pork, or chicken if preferred.
- Italian pork sausage: Adds depth and savory spice; any pork sausage will do.
- Garlic: Fresh minced garlic is best, but garlic powder can be used in a pinch.
- Italian seasoning: A blend of dried basil, oregano, and thyme works well.
- Chili flakes: Optional, for a touch of heat.
- Salt and black pepper: To taste.
- Crushed tomatoes: Provides a rich, slightly chunky sauce; canned puree or diced tomatoes can be used.
- Ricotta cheese: Adds creaminess; cottage cheese is an acceptable swap.
- Shredded mozzarella: For melty, gooey topping; other melty cheeses work too.
- Shredded Parmesan: For a nutty, salty finish; Asiago or Pecorino Romano are alternatives.
- Fresh parsley: Chopped, for garnish.
How to Make Mostaccioli
Making baked mostaccioli is straightforward: cook the pasta, prepare the meat sauce, combine with ricotta, layer with cheese, and bake until bubbly.
- Preheat and prepare: Preheat the oven to 400°F. Grease a 9×13 baking dish. Bring a large pot of salted water to a boil and cook the pasta until just al dente; drain and set aside.
- Sauté onion and brown meat: Heat olive oil in a large skillet, cook diced onion until translucent, then add Italian sausage and ground beef. Break the meat into small pieces and brown until cooked through.
- Build the sauce: Stir in minced garlic, Italian seasoning, chili flakes, salt, and pepper. Cook briefly, then add crushed tomatoes and simmer a few minutes to combine flavors.
- Mix pasta and ricotta: In a large bowl, combine the cooked pasta with the meat sauce and the ricotta cheese until evenly coated.
- Layer and top: Spread half the pasta mixture into the prepared baking dish, sprinkle with half the mozzarella and half the Parmesan, then repeat with the remaining pasta and cheeses.
- Bake and rest: Bake 30–35 minutes until cheese is golden and bubbly at the edges. Let the casserole rest 10–15 minutes before serving, then garnish with fresh parsley.
Recipe Tips
- Meat options: A mix of one pound ground beef and one pound Italian sausage gives great flavor. Substitute ground turkey or chicken if you prefer lighter meat.
- Don’t overcook the pasta: Boil the pasta until just al dente (about 2 minutes less than package directions) since it will finish cooking in the oven.
- Cheese swaps: Cottage cheese can replace ricotta; un-smoked provolone is a good alternative to mozzarella for a similar creamy melt.
- Sauce shortcut: Use a store-bought marinara if you’re short on time—this recipe adapts well to jarred sauces.
- Make ahead: Assemble the casserole, cover tightly, and refrigerate for 2–3 days. Bake on the day you plan to serve it.
Side Dish Suggestions
Pair baked mostaccioli with roasted vegetables, a crisp cucumber salad, or a simple green salad. Warm garlic knots or garlic bread are classic companions, and a light dessert like tiramisu makes a lovely finish.
How To Store Leftovers
- Refrigerate leftovers in an airtight container for 3–5 days.
- Freeze for up to 3 months; thaw overnight in the refrigerator before reheating.
- Reheat individual portions in the microwave or warm the entire casserole at 350°F until heated through.
More Easy Pasta Recipes
- Chicken Alfredo Pasta Bake
- Slow Cooker Lasagna
- Chicken Bacon Ranch Pasta
- Gigi Hadid Pasta
- Quick Beef Stroganoff
5 from 3 votes
Baked Mostaccioli
by Katerina | Easy Weeknight Recipes
Baked Mostaccioli is a wholesome pasta dinner prepared with a homemade tomato sauce, Italian sausage, ground beef, and lots of cheese.
Prep Time: 10 minutes
Cook Time: 35 minutes
Bake Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 8
Ingredients
- 1 teaspoon salt (for the pasta water)
- 16 ounces mostaccioli or penne
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 pound ground beef
- 1 pound Italian pork sausage, casings removed
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon chili flakes (optional)
- 1½ teaspoons sea salt, or to taste
- ½ teaspoon fresh ground black pepper, or to taste
- 3 cups crushed tomatoes
- ¼ cup ricotta cheese
- 2 cups shredded mozzarella
- 1 cup shredded Parmesan
- Chopped fresh parsley, for garnish
Instructions
- Preheat the oven to 400°F and grease a 9×13 baking dish.
- Bring a large pot of salted water to a boil and cook the pasta until just al dente (about 2 minutes less than package directions). Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes.
- Add Italian sausage and ground beef, breaking the meat into smaller pieces. Cook over medium-high heat 8–10 minutes until browned and cooked through.
- Stir in minced garlic, Italian seasoning, chili flakes, salt, and pepper. Cook 1 minute more, then add crushed tomatoes. Simmer for about 5 minutes.
- Place the cooked pasta in a large bowl, pour the meat sauce over it, and add the ricotta. Mix until combined.
- Spread half the pasta mixture in the prepared baking dish, top with half the mozzarella and half the Parmesan. Repeat with the remaining pasta and cheeses.
- Bake 30–35 minutes until cheese is golden and bubbly. Let sit 10–15 minutes before serving. Garnish with chopped parsley.
Equipment
- Large pot
- Skillet
- Baking dish
Notes
- Pasta: Any tube-shaped pasta such as penne or rigatoni works if mostaccioli is unavailable.
- Cheese swaps: Cottage cheese can replace ricotta; un-smoked provolone is a creamy alternative to mozzarella.
- Sauce shortcut: Use your favorite jarred pasta sauce to save time.
- Ground meat: A mix of beef and Italian sausage is classic, but ground chicken or turkey will also work.
- Storage: Refrigerate leftovers for up to 5 days, or freeze for up to 3 months. Wrap tightly before freezing.
Nutrition
Calories: 703 kcal | Carbohydrates: 54 g | Protein: 40 g | Fat: 36 g
Nutritional info is an estimate and provided as a courtesy. Values may vary based on ingredients and preparation. Use your preferred calculator for precise numbers.
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