Imagine a cozy evening with a bubbling dish of Baked Mostaccioli, the aroma of savory sausage and melting cheese wafting through your kitchen. After multiple attempts, I’ve perfected this recipe, discovering just how delicious the layers of pasta become when baked until bubbly. If you’re a fan of hearty Italian meals, you might also enjoy my Chicken Alfredo recipe!
About Baked Mostaccioli
Baked Mostaccioli is a classic Italian-American dish that has been my family’s go-to during gatherings. Whether it’s a weeknight dinner or a special occasion, this recipe brings everyone together. I wanted to ensure it was not just satisfying but also achievable, so I enlisted friends for taste tests and tried different variations to ultimately arrive at this version.
- Quick to prepare, making it perfect for busy weeknights.
- Budget-friendly, utilizing inexpensive yet flavorful ingredients.
- Hearty flavors that make it a family favorite, with lots of melted cheese.
- A fantastic way to use up any leftover pasta or sauce, reducing food waste.
Key Ingredients & Their Roles
- Mostaccioli Pasta: Provides the main structure; if unavailable, penne works as a great substitute.
- Italian Sausage: Infuses the dish with rich flavor; you can opt for ground turkey for a lighter version.
- Ricotta Cheese: Adds creaminess; for a different flavor, try using cottage cheese instead.
- Tomato Sauce: The base layer; feel free to add an extra can of crushed tomatoes for a chunkier texture.
How to Make Baked Mostaccioli
- Preheat your oven to 350°F. Boil salted water in a large pot, and add the mostaccioli. Cook until al dente, then drain and rinse briefly with cold water.
- In a large skillet over medium heat, add cooking oil and brown the Italian sausage until fully cooked, making sure it’s nicely caramelized.
- Add diced onion and minced garlic, sautéing until the onion turns translucent, which should take about 3-4 minutes.
- Stir in the Italian seasoning, garlic powder, salt, and pepper. Once combined, mix in the tomato paste, crushed tomatoes, and sugar. Let it simmer for about 3-4 minutes, allowing the flavors to meld.
- Carefully fold the cooked mostaccioli into the skillet, coating it well with the meat sauce.
- While the sauce simmers, prepare the cheese filling. Mix ricotta, half a cup of mozzarella, a quarter cup of parmesan, parsley, salt, pepper, and the beaten egg until well incorporated.
- In a 9×13-inch casserole dish, layer half of the pasta sauce at the bottom. Spread the ricotta mixture on top, followed by the remaining pasta sauce.
- Top with 1 cup mozzarella and the remaining 1/4 cup parmesan. Cover loosely with foil and bake for 25 minutes. Uncover and bake for an additional 10 minutes until bubbly and golden at the edges.
Pro Tips & Troubleshooting
- Cooking the pasta just until al dente is crucial; it will continue cooking in the oven and maintain its texture.
- A common mistake is overloading on cheese; balance is key to prevent the dish from becoming too greasy.
- If you have fresh herbs like basil or thyme, they can elevate the dish immensely—add them at the end for freshness.
- This recipe can easily be doubled or halved by adjusting the quantities of all ingredients proportionally.
Storage & Make-Ahead Guide
Store leftovers in the fridge for up to 3-4 days or freeze for up to 3 months. Reheat in the oven at 350°F for about 20-25 minutes, or until heated through. In my experience, the flavors deepen after a day in the fridge, making the leftovers just as enjoyable!
Serving Suggestions
Pair your Baked Mostaccioli with a fresh green salad and homemade garlic bread for a complete meal. You can also check out my Mashed Potatoes recipe for a comforting side dish!
Frequently Asked Questions
- Can I use different types of pasta? Yes, any short pasta, like penne or rigatoni, works well.
- How do I make this vegetarian? Substitute the sausage with a hearty vegetable blend and use plant-based cheese.
- Can I make this in advance? Absolutely, prepare it a day ahead and bake it just before serving.
- How do I reheat leftovers? The oven is best, but the microwave works too—just cover to keep moisture.
- Can I freeze Baked Mostaccioli? Yes, it freezes well; just be sure to wrap it tightly to avoid freezer burn.
Final Thoughts
Baked Mostaccioli holds a special place in my heart for its comforting flavors and easy preparation. I love serving it on chilly evenings with family. Try this recipe, and I’d love to hear how it turns out for you—feel free to share your experiences and variations!
More Recipes You’ll Love
- Creamy Vegetable Soup – a comforting dish that pairs well with baked pasta.
- Cheesy Baked Ziti – similar pasta dish with rich flavors that complement mostaccioli.
- Chicken Alfredo – the creamy sauce enhances the textures in baked dishes.
- Creamy Garlic Chicken Rice Skillet – a delightful yet simple addition to your dinner table.
- Baked Mac and Cheese with Crispy Topping – perfect match for a hearty Italian-inspired meal.
I’ve been using the CAROTE 44-piece cookware set for my recipes, and it’s been amazing. The nonstick coating works beautifully, heats evenly on induction, and cleans up fast. The elegant design, sturdy handles, and included knives make it a complete, reliable kitchen upgrade.
Baked Mostaccioli
Ingredients
- 8 oz mostaccioli pasta
- 1/2 Tbsp cooking oil
- 1 lb mild Italian sausage
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 Tbsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp freshly cracked black pepper
- 3 oz tomato paste
- 15 oz can crushed tomatoes
- 14.5 oz can diced tomatoes
- 1/2 Tbsp sugar
- 15 oz whole milk ricotta cheese
- 1 1/2 cup shredded mozzarella divided
- 1/2 cup grated parmesan divided
- 2 Tbsp fresh chopped parsley
- 1/4 tsp salt
- 1/4 tsp freshly cracked black pepper
- 1 large egg beaten
Instructions
- Preheat the oven to 350°F. Bring a large pot of salted water to a boil, then add the pasta. Cook the pasta until they’re al dente, making sure not to overcook them. Drain in a colander and then rinse briefly with cool water and set aside.
- Heat a large skillet over medium heat and add the cooking oil. Brown the Italian sausage.
- Once the sausage has browned, add the diced onion and minced garlic to the skillet. Sauté over medium heat until the onion is translucent and the garlic is fragrant.
- Next add the Italian seasoning, garlic powder, salt, black pepper, and tomato paste to the skillet. Stir until combined. Then add the crushed and diced tomatoes and sugar to the skillet. Stir everything together until well combined. Reduce the heat to low and allow the mixture to simmer for 3 minutes.
- Now add the cooked pasta to the skillet and carefully mix together with the meat sauce.
- While the sauce is simmering, make the cheese filling. In a medium bowl add the ricotta, 1/2 cup shredded mozzarella, 1/4 cup grated parmesan, chopped parsley, salt, black pepper, and the egg. Stir all of the ingredients together well.
- Now it’s time to assemble. In a large 9×13-inch casserole dish add half of the pasta sauce in the bottom of the dish. This will serve as the first layer. Next spread the cheese mixture on top of the pasta sauce. Now add the rest of the pasta sauce on top of the cheese in an even layer.
- Sprinkle 1 cup shredded mozzarella and 1/4 cup grated parmesan cheese over the top.
- Loosely place some tented aluminum foil over the casserole dish and bake in the preheated oven for 25 minutes. After 25 minutes remove the foil and bake uncovered for 10 more minutes, or until the sauce is bubbling up around the edges. Serve hot and enjoy!