Description
Baked Mostaccioli is a comforting and hearty Italian-American dish that combines tubular pasta with layers of rich tomato sauce, melted cheese, and optional meats like sausage or ground beef. It’s a versatile casserole-style meal, perfect for family dinners, potlucks, or gatherings, with its cheesy, bubbly top and savory, flavorful filling. Whether you’re serving a crowd or meal-prepping for the week, this dish is simple to make, with plenty of room for personal tweaks based on dietary preferences or ingredients on hand.
Ingredients
Scale
- 1 lb mostaccioli pasta uncooked
- 1 tbsp olive oil for sautéing
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 lb ground meat beef or Italian sausage, depending on preference
- 24 oz marinara sauce choose your favorite brand
- 2 cups mozzarella cheese shredded
- 1 cup Parmesan cheese grated (divided)
- 1 tsp Italian seasoning
- salt and pepper to taste
- fresh basil for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Boil salted water in a large pot, add mostaccioli, and cook until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent. Add ground meat and cook until browned, then drain excess grease.
- Add marinara sauce to the skillet, stirring to combine. Simmer for a few minutes, seasoning with salt and pepper as needed.
- Mix cooked pasta with the sauce, 1 cup of mozzarella, and ½ cup of Parmesan cheese. Toss to coat.
- Transfer pasta mixture to the prepared baking dish. Top with remaining mozzarella and Parmesan. Sprinkle with Italian seasoning.
- Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden brown.
- Let rest for a few minutes before serving. Garnish with fresh basil if desired.
Notes
- Cooking the Pasta:
- Cook the Mostaccioli pasta until just al dente. Since the pasta will continue to cook during baking, boiling it to the point where it’s still firm helps prevent overcooking and mushiness.
- If Mostaccioli isn’t available, penne, ziti, or rigatoni are excellent substitutes. Each brings a slightly different texture, with ridged pastas like penne holding onto more sauce.
- Sauce Options:
- While a basic marinara works well, feel free to elevate the sauce with extra flavors like sautéed garlic, onions, or red pepper flakes for a bit of heat.
- You can use either homemade or store-bought tomato sauce. If you’re short on time, choose a high-quality store-bought sauce, preferably with a balance of sweetness and acidity. A good sauce will make a noticeable difference in the final dish.
- For an even richer sauce, try adding a splash of red wine or a bit of cream for a creamier consistency.
- Cheese Choices:
- A combination of mozzarella and parmesan provides the best flavor and texture. Mozzarella melts beautifully, giving you that signature gooey top, while parmesan adds a sharp, salty bite.
- For extra creaminess, consider adding dollops of ricotta between the layers. If you prefer a little more tang, try adding a bit of provolone to the cheese mix.
- For a crispier top, grate fresh parmesan over the final layer before baking and remove the foil during the last 10-15 minutes.
- Meat vs. Vegetarian:
- Ground beef or Italian sausage are traditional meat options that add depth and richness to the dish. For a meat lover’s version, you can mix both or even add pepperoni for an extra kick.
- For a vegetarian option, substitute the meat with vegetables like mushrooms, zucchini, or spinach. The vegetables will add texture and freshness to the dish. Roasting the vegetables before adding them to the casserole can enhance their flavor.
- Baking Tips:
- Preheat your oven to 375°F (190°C) to ensure even cooking.
- Baking the dish covered with aluminum foil helps it cook evenly and keeps it moist. Removing the foil towards the end allows the top layer of cheese to brown and get bubbly.
- Let the dish rest for a few minutes before serving so the layers set properly, making it easier to slice and serve.
- Make-Ahead and Freezing:
- Baked Mostaccioli is ideal for making ahead of time. You can assemble the dish up to a day before baking and store it in the fridge, tightly covered.
- If freezing, wrap the unbaked Mostaccioli in a layer of plastic wrap followed by aluminum foil. When you’re ready to bake it, thaw overnight in the fridge, then bake as directed.
- Leftovers can be stored in the fridge for 3 days or frozen for up to 3 months.