Classic Baked Mostaccioli: The Ultimate Cheesy Italian Comfort Food
Indulge in the ultimate comfort food with this Classic Baked Mostaccioli. This quintessential Italian pasta dish is a perfect blend of rich marinara sauce, savory Italian sausage, aromatic spices, and an abundance of gooey, melted cheese. It’s an ideal choice for effortless weeknight dinners, heartwarming family gatherings, or festive holiday parties.
For generations, this beloved Classic Baked Mostaccioli has been a cornerstone of our family celebrations. It graces almost every special occasion, and despite its frequent appearance, we never tire of its irresistible flavors. This recipe carries a cherished legacy, passed down from my grandmother, who has been perfecting it for as long as I can remember. My mother even fondly recalls enjoying this very pasta dish during her own childhood – a testament to its enduring appeal across decades!
Beyond its deep-rooted family history, this baked pasta recipe stands out for its incredible ease of preparation and remarkable versatility. It’s not just a fantastic main course for busy weeknights; it also serves as a crowd-pleasing side dish for any event. What makes it even more convenient is its ability to be kept warm in a slow cooker for prolonged enjoyment, prepared in advance, and even frozen for future meals. This authentic Italian mostaccioli recipe has been a staple in my family for countless years, and I am thrilled to share it with you, hoping it becomes a cherished tradition in your home too.
Essential Ingredient Notes for Perfection
Mostaccioli Pasta Noodles: While the recipe traditionally calls for mostaccioli noodles, don’t fret if they’re not readily available at your local grocery store. This dish is wonderfully adaptable! Any large tubular pasta will work beautifully, ensuring that the rich sauce and melted cheese nestle perfectly within each piece. Excellent alternatives include rigatoni (my personal favorite for its hearty bite), ziti, or even penne. The key is a shape that can capture and hold all that delicious flavor.
Shredded Cheese: A symphony of cheeses is what truly elevates this baked mostaccioli. My preferred combination for that classic taste and incredible melt includes shredded mozzarella for its stringy texture and parmesan for its sharp, salty depth. For an extra layer of gourmet flavor, consider adding some shredded asiago cheese. And if you truly want to make this baked mostaccioli incredibly rich and creamy, a dollop of ricotta cheese mixed into the pasta layer will provide a delightful, luscious surprise.
Perfect Marinara Sauce: The heart of any great pasta dish is its sauce. I genuinely believe my homemade marinara sauce offers an unparalleled depth of flavor for this mostaccioli. While making your own may seem daunting, it’s surprisingly simple and only requires an extra 30 minutes for a truly transformative taste. However, to save time on busy days, a high-quality store-bought sauce is perfectly acceptable. If you opt for store-bought, I recommend using two 16oz jars of a simple marinara sauce, ideally one with classic Italian ingredients like garlic and basil, to complement the other flavors without overpowering them.
Ground Meat: The unique, robust flavor profile of this mostaccioli largely comes from its meat combination. I highly recommend using a 50/50 blend of ground beef and Italian sausage. This pairing creates the perfect balance of savory richness and aromatic spice that truly defines the dish. You can choose between mild or spicy Italian sausage based on your preference for heat. In a pinch, if Italian sausage isn’t available, ground pork can be a decent substitute, though the distinctive flavor of the sausage is truly irreplaceable.
Why You’ll LOVE This Classic Mostaccioli Recipe
Simple to Prepare: This recipe boasts very little prep work, making it perfect for busy individuals or anyone looking for a satisfying meal without spending hours in the kitchen.
Incredibly Versatile: Whether you’re planning a cozy family dinner or need a impressive side dish for a large party, this baked mostaccioli fits every occasion effortlessly.
Kids LOVE it: Its comforting flavors and cheesy goodness make it a guaranteed hit with children, ensuring clean plates every time.
A Cherished Family Classic: Rooted in tradition, this recipe delivers exceptional flavors using simple, wholesome ingredients, making it a timeless dish everyone will appreciate.
Step-by-Step Instructions for Baked Mostaccioli
Crafting this authentic Italian mostaccioli is surprisingly straightforward, akin to making a simple spaghetti dish. We can all agree that cooking spaghetti is quite easy, and this recipe is no different! This baked mostaccioli recipe is particularly fantastic because it offers multiple shortcuts, allowing it to easily become your new go-to weeknight pasta dish for its speed and deliciousness. Alternatively, if you have more time and want to replicate my grandma’s traditional method, you can also prepare it entirely from scratch and let the sauce simmer for hours, developing even deeper flavors.
Meat and Pasta Preparation
Begin by taking a sharp knife and finely chopping or dicing a white or yellow onion. Uniform pieces will cook evenly and blend seamlessly into the sauce.
Next, in a large skillet, thoroughly cook your ground beef and Italian sausage until no pink remains, which typically takes about 5-7 minutes over medium heat. For an added layer of flavor, I always recommend incorporating the chopped onion and minced garlic directly into the meats as they cook. Once the meat is fully browned, carefully strain any excess grease. This step is crucial for preventing a greasy sauce and achieving the perfect texture. With the meat ready, you can then proceed to prepare the rich marinara sauce in the same skillet.
While your meat is browning, start preparing your mostaccioli noodles. Bring a large pot of salted water to a rolling boil, then add your pasta. Follow the package instructions carefully to cook your pasta al dente. This means cooking it just until it’s firm to the bite, as it will continue to cook slightly when baked in the oven, ensuring it doesn’t become mushy.
Crafting the Rich Marinara Sauce
Using the very same pan where you browned the beef and pork, which now holds all those delicious browned bits and flavors, add your marinara sauce along with the selected spices (bay leaf, Italian seasoning, dried basil). Stir everything together, then return the cooked meat to the sauce to allow the flavors to meld. Cover the skillet and let this mixture gently simmer for as long as possible – I aim for at least 15 minutes, but the longer, the better. If your schedule allows, letting the sauce simmer for an extended period will truly deepen its flavors, transforming it into an even more exquisite foundation for your mostaccioli.
Assembling and Baking Your Mostaccioli
Now, it’s time for the exciting part: assembling your pasta and preparing it for baking. Personally, I find it easiest to combine all the ingredients in a large mixing bowl, ensuring everything is thoroughly incorporated. If your skillet with the sauce is sufficiently large, you could also add your cooked noodles directly to it and mix them there. Whatever method you prefer, just make sure every single noodle is generously coated with the flavorful sauce.
Next, mix in a generous amount of mozzarella cheese into the pasta and sauce mixture. This internal layer of cheese will contribute to that incredibly gooey, melty texture throughout the dish. Once combined, transfer your prepared pasta mixture into a large 13×9 inch baking dish. For that irresistible golden, bubbling crust, sprinkle the remaining shredded cheese generously over the top.
Bake your homemade mostaccioli in a preheated oven at 350 degrees Fahrenheit (175°C) for approximately 20 minutes. You’ll know it’s perfectly done when the dish is heated through, and the cheese on top is beautifully melted and bubbling. Serve immediately and enjoy the comforting flavors!
Storing and Reheating Leftovers
When stored in the fridge in an airtight container, this delicious mostaccioli recipe will remain fresh and flavorful for up to 4 days. Re-heat leftovers carefully to maintain their quality: in the oven (at 350 degrees Fahrenheit for 15-20 minutes until hot), or quickly in the microwave (for about 60 seconds, or until heated through). These methods ensure your mostaccioli tastes just as good the next day!
Pro Tips for the Best Baked Mostaccioli
Don’t Leave Out the Sausage
This is perhaps the most crucial tip for an authentic and flavorful mostaccioli. You can opt for either mild or hot Italian sausage, or even ground pork if you’re in a pinch, but whatever you do, do NOT omit it entirely. I know with recipes that call for a mixture of meats, it can be tempting to simplify and use just one type. Please, don’t make that mistake here. The Italian sausage is the secret ingredient that truly makes mostaccioli, well, mostaccioli! The unique blend of spices and rich fat from the sausage provides a depth of flavor that distinctly sets this pasta dish apart from its cousins, such as spaghetti and lasagna.
If you’re concerned about having leftover sausage, remember that you can easily store it in the freezer for another recipe. Alternatively, cook all the meat at once and use any extra for delicious breakfast burritos or to enhance scrambled eggs the following morning. To give you an idea of just how essential Italian sausage is to this classic baked mostaccioli recipe, my grandmother would, in her loving but firm way, consider it a serious culinary transgression if you left it out!
The More Sauce, The Better!
There’s nothing worse than a dry baked pasta dish, and I absolutely want to ensure your mostaccioli is perfectly moist and delicious. It might feel like you’re adding too much sauce, but trust me, that’s exactly when you know you’re using the perfect amount! If you only use the equivalent of one jar of marinara sauce, your pasta is likely to end up as dry as the Sahara Desert at high noon. A generous amount of sauce is key to a succulent, baked mostaccioli that remains flavorful and tender even after baking.
Don’t Overcook the Pasta
For the absolute best baked mostaccioli, you’ll ideally want to use mostaccioli noodles or a similar tubular pasta. Regardless of the noodle shape you choose, it is paramount to cook the pasta al dente – meaning firm to the bite – and absolutely avoid overcooking it. When pasta is overcooked before baking, the mostaccioli will turn out mushy and soft, losing that satisfying texture that makes this dish so enjoyable. Since the pasta will continue to absorb liquid and cook slightly in the oven, starting with al dente pasta ensures a perfect finish.
Frequently Asked Questions About Baked Mostaccioli
Yes, absolutely! Baked mostaccioli freezes wonderfully, making it an excellent meal prep option. I often prepare a double batch of this mostaccioli recipe specifically to freeze half for a later date. To freeze, simply divide the cooled mostaccioli into two freezer-safe bags or airtight containers and lay them flat. It can be stored in the freezer for up to 3 months without losing quality. When you’re ready to enjoy it, let the pasta thaw overnight in the fridge, then warm it in an oven or slow cooker until thoroughly heated.
Yes, this recipe is perfect for making ahead, which is a fantastic time-saver for entertaining or busy weeks! My grandma frequently prepares this classic baked mostaccioli dish in advance, stores it in the fridge, and then pops it into the oven when she’s ready to serve. For best results, I recommend making this pasta no more than 24 hours ahead of time. Simply follow all the recipe prep instructions (cooking the pasta, browning the meat, preparing the sauce, and combining everything), then store the unbaked, combined mostaccioli in an airtight container in the refrigerator. When it’s time to bake, allow the pasta to come closer to room temperature for about 30 minutes before baking according to the recipe instructions.
Mostaccioli is a delightful type of pasta known for its smooth, tubular shape. It is quite similar to ziti, another popular pasta, but with a key difference: mostaccioli noodles are cut diagonally at the ends, giving them a distinct pen-like appearance, rather than the blunt, straight cut of ziti.
Honestly, there isn’t a significant difference between baked ziti and mostaccioli in terms of overall flavor and preparation. Both Italian baked pasta dishes use very similar ingredients, including a rich meat sauce, various cheeses, and tubular pasta. The primary distinction lies in the type of pasta used: baked ziti features ziti pasta (blunt, straight-cut tubes), while mostaccioli traditionally uses mostaccioli pasta (diagonally cut tubes). Many recipes are interchangeable with these two pasta types.
A good general rule of thumb for baked pasta dishes is that if the dish requires more than 20-25 minutes in the oven, you should begin baking it covered with foil to prevent moisture loss and keep the pasta from drying out. You would then remove the foil for the last portion of the baking time to allow for browning. An important note: if you want cheese melted and browned on top, always add it after you remove the foil; otherwise, the cheese will inevitably stick to the foil upon removal. Since this cheesy mostaccioli only requires about 20 minutes in the oven and I prefer to add the cheese directly on top for a beautiful golden crust, I bake mine uncovered from the start.
Crockpot Option for Serving and Keeping Warm
This mostaccioli recipe is wonderfully adaptable for a slow cooker, making it ideal for potlucks, parties, or extended gatherings. Once you’ve prepared the sauce and cooked the pasta, you can combine everything directly in your crockpot. When serving from a slow cooker, set it to the ‘WARM’ setting and stir occasionally to prevent the pasta from sticking to the bottom or drying out. To ensure maximum moisture and flavor over a longer period, I highly recommend adding an additional cup of marinara sauce to the mixture in the crockpot. This simple trick helps maintain its perfect consistency and keeps it delicious for hours!
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Thank you so much for stopping by and trying this delightful recipe! If you made this dish, I would absolutely love to hear from you in the comments section below. Your feedback and experiences are incredibly valuable! If you want to keep up with what The Erhardts are Eating (and exploring), be sure to follow along on Facebook, Instagram, Pinterest, Twitter& Youtube.
Happy Eating!
Classic Baked Mostaccioli
Caitlyn Erhardt
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Ingredients
- 48 Oz Perfect Marinara Sauce or 2 jars of your favorite red pasta sauce
- ½ lb Mild Italian Sausage or Ground Pork
- ½ lb Ground Beef
- 1 Yellow Onion Chopped
- 2 teaspoon Minced Garlic
- 1 Bay Leaf
- 1 teaspoon Italian Seasoning
- 1 teaspoon Dried Basil
- 1 Cup Parmesan Cheese Grated
- 1 Cup Asiago Cheese Shredded
- 2 Cups Mozzarella Cheese Shredded
- 16 Oz Dried Rigatoni or Mostaccioli Pasta
Optional Garnishes
- Parsley Flat or Italian
- Parmesan Cheese
- Homemade Basil Pesto
Instructions
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Preheat your oven to 350 degrees Fahrenheit (175°C) and prepare a 13×9 inch baking dish by lightly greasing it with cooking spray or butter to prevent sticking.
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In a large, deep skillet, combine the mild Italian sausage, ground beef, and chopped yellow onion. Using a sturdy spoon or spatula, mash the meat into smaller, uniform pieces. Cook this mixture over medium-low heat, stirring occasionally, until the meat is fully browned and no pink remains, typically taking about 5-7 minutes. Once cooked, carefully drain any excess grease from the skillet to ensure a rich but not oily sauce.
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To the same skillet with the cooked meat, add the marinara sauce, bay leaf, Italian seasoning, minced garlic, a portion of the grated Parmesan cheese, and dried basil. Stir all ingredients thoroughly to combine them. Cover the skillet and bring the sauce to a gentle simmer. Allow it to simmer for at least 15 minutes to let the flavors meld beautifully. If time permits, simmering for a longer duration will result in an even more flavorful sauce.
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While your savory sauce is simmering on the stovetop, cook your dried pasta (mostaccioli or rigatoni) according to the package instructions. It is vital to cook the pasta until it is al dente – firm to the bite. Be extremely careful not to overcook the pasta, as it will continue to cook during the baking process and you want to avoid a mushy texture.
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In a large mixing bowl, combine the prepared meat sauce, the cooked al dente pasta, and half of the shredded mozzarella and asiago cheeses. Stir gently until all the pasta is evenly coated with the rich sauce and cheese is distributed. Transfer this flavorful mixture into your prepared 13×9 inch baking dish. Evenly top the pasta with the remaining shredded cheese. Place the baking dish on the middle rack of your preheated oven and bake for approximately 20 minutes, or until the cheese is beautifully melted, bubbly, and slightly golden, and the sauce is heated through. Serve warm with your optional garnishes and savor every delicious bite!
Notes
- Leftover Storage: For optimal freshness, store any leftover mostaccioli in an airtight container in the fridge for up to 4 days.
- Freezer Option: Cooked mostaccioli can be frozen for longer storage. Transfer cooled pasta to a freezer-safe bag or container and it will keep well for up to 3 months.
- Make Ahead Option: This dish is fantastic for meal planning! Follow all recipe prep instructions, combining the cooked pasta and sauce, then store the unbaked mixture in an airtight container in the fridge for up to 24 hours. When ready to bake, let it come to room temperature briefly before following the baking instructions.
- Crockpot Option: To keep mostaccioli warm for an extended period, such as for a party, transfer the fully prepared dish to a crockpot and set it to the WARM setting. Stir occasionally to prevent sticking. Consider adding an extra cup of marinara sauce to maintain moisture.
- Re-warming Instructions: Microwave: For quick reheating, place a portion of pasta in a microwave-safe bowl, cover it, and warm for 60 seconds or until heated through. Oven: To reheat a larger portion, place it in a baking dish and bake at 350°F (175°C) for 15 minutes or until thoroughly warmed. Crockpot: If reheating a large amount, place it in a crockpot on LOW for 1 hour, then switch to WARM and stir before serving.
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