You’re going to love making this Cheesy Baked Mostaccioli for family dinner. This comforting casserole combines tender mostaccioli tossed with a rich meat sauce, layered with three cheeses, and baked until golden and bubbly.
Looking for more cozy pasta recipes? Try my crock pot mac & cheese recipe.
Easy & Cozy Mostaccioli Recipe
This baked mostaccioli is the ultimate family comfort food: hearty pasta, melty cheese, savory Italian sausage, and a sweet marinara sauce. A crunchy breadcrumb and parmesan topping adds a satisfying finish. It’s an excellent weeknight dinner and also freezes well for meal prep or potlucks.
What is Mostaccioli?
Mostaccioli is a dry, tubular pasta from Southern Italy similar to penne. Both have angled ends, but mostaccioli usually has a smooth exterior while penne often has ridges. Baked mostaccioli, baked penne, and baked ziti are variations on the same baked pasta casserole: pasta tubes mixed with red sauce and meat, layered with cheese, and baked until bubbly.
What You’ll Need
This dish features classic Italian-inspired ingredients. Here’s what to gather:
- Pasta: Mostaccioli (or substitute penne or ziti).
- Italian Sausage: Ground, mild or spicy to taste.
- Marinara Sauce: Jarred for convenience or use homemade.
- Cheeses: Ricotta for creaminess, shredded mozzarella for melt, and freshly grated Parmesan for flavor.
- Garlic: Minced.
- Onion: Diced.
- Italian Seasoning: Or a mix of dried basil, oregano, and parsley.
- Breadcrumbs: Unseasoned Panko works well.
- Garlic Powder, Olive Oil, Butter, Egg, Salt & Pepper.
How to Make Mostaccioli
Begin by making a savory meat sauce, then assemble the layers and bake. Follow these steps:
Make the Meat Sauce: Sauté the onion in olive oil until softened, then add the ground Italian sausage and cook until browned. Stir in the minced garlic for a minute, drain excess grease, then add the marinara and let the sauce simmer on low while you prepare the other components.
Make the Cheese Mixture: In a bowl combine the ricotta, shredded mozzarella, half the Parmesan, Italian seasoning, the egg, salt, and pepper. Mix until smooth and set aside.
Make the Breadcrumb Topping: In a small skillet melt the butter and cook until it turns golden brown. Remove from heat and stir in the Panko, garlic powder, and the remaining Parmesan. Set aside.
Boil the Pasta & Toss With Sauce: Cook the mostaccioli according to package directions until al dente. Drain and toss the pasta with the meat sauce so it’s evenly coated.
Assemble: Spread half the pasta in a 9×13-inch baking dish, dollop and spread the ricotta mixture over the pasta, then add the remaining pasta. Evenly sprinkle the buttered breadcrumb mixture over the top.
Bake: Cover with foil and bake at 375°F for about 35 minutes. Remove the foil and bake an additional 5–10 minutes until the breadcrumbs are golden and the casserole is heated through.
Tips & Variation Ideas
- Cook pasta al dente: Since the dish bakes in the oven, keep the pasta slightly firm to avoid a mushy texture.
- Use quality ingredients: A good Italian sausage and a flavorful marinara make a big difference. Freshly grated mozzarella and Parmesan improve taste and texture.
- Swap proteins: Substitute ground beef, pork, turkey, or cooked meatballs for the sausage.
- Make it vegetarian: Replace sausage with sautéed mushrooms, eggplant, zucchini, spinach, or a mix of vegetables.
- Switch pasta: Penne or ziti are excellent substitutes for mostaccioli.
Serving Suggestions
This casserole is satisfying on its own, but for a fuller Italian-style meal serve it with a fresh garden salad and garlic bread. Other good pairings include garlic pull-apart bread, cheesy breadsticks, caprese chicken, or simple dinner rolls.
How to Store and Reheat Extras
Store leftovers airtight in the refrigerator for up to 3 days. Reheat in the microwave on a low setting or warm in the oven until heated through.
Can I Freeze this Baked Pasta Dish?
Yes. Assemble in a freezer-safe dish, wrap tightly with plastic wrap and foil, and freeze for 3–4 months. Thaw overnight in the refrigerator before baking, or bake from frozen—add about 10–15 minutes to the bake time if cooking straight from frozen.
More Pasta Recipes to Try
- Creamy Beef Pasta Recipe
- Creamy Pumpkin Sausage Pasta
- Mushroom and Garlic Butter Pasta
- Cheesy Chili Mac Casserole
- Buttery Lemon Spaghetti
Cheesy Baked Mostaccioli
Description
Delicious and comforting Cheesy Baked Mostaccioli is perfect for family dinner: pasta tossed in rich meat sauce, layered with three cheeses, and baked to golden perfection.
Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 1/2 pounds ground Italian sausage
- 2 cloves garlic, minced
- 1 (28-ounce) jar marinara sauce
- 1 large egg
- 15 ounces ricotta cheese
- 2 teaspoons Italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups grated low-moisture mozzarella cheese
- 3/4 cup fresh grated Parmesan cheese, divided
- 3 tablespoons butter
- 3/4 cup unseasoned Panko breadcrumbs
- 1/4 teaspoon garlic powder
- 1 pound mostaccioli
Instructions
- Preheat the oven to 375°F.
- Make the meat sauce: Heat olive oil in a large skillet over medium heat. Sauté the onion 3–4 minutes until softened. Add the sausage and cook until no longer pink. Stir in the garlic for 1 minute. Drain excess grease, stir in marinara, and simmer on low.
- Make the cheese mixture: In a bowl combine the egg, ricotta, Italian seasoning, salt, pepper, mozzarella, and 1/2 cup Parmesan. Set aside.
- Make the breadcrumb topping: Melt butter in a small skillet over medium heat and cook until golden brown. Remove from heat and stir in the Panko, garlic powder, and remaining 1/4 cup Parmesan. Set aside.
- Boil the pasta: Cook pasta according to package directions until al dente. Drain and toss with the meat sauce to combine.
- Assemble: Spread half the pasta in a 9×13-inch baking dish, spread the ricotta mixture evenly over it, then add the remaining pasta. Sprinkle the breadcrumb topping evenly over the casserole.
- Bake: Cover with foil and bake 35 minutes. Remove foil and bake 5–10 minutes more until breadcrumbs are golden.
Notes
Store airtight in the refrigerator for up to 3 days.
