Baked Mostaccioli holds a cherished spot in the culinary world, nestled snugly between the beloved lasagna and the ever-popular baked ziti. This dish, with roots deeply embedded in Italian cuisine, brings forth the simple pleasures of pasta: ridged tubes perfectly designed to trap every bit of saucy, cheesy delight. It’s my absolute favorite for gatherings, lazy dinners, or anytime I crave something satisfying without too much fuss. What’s more, it magically tastes even better the next day, making it a hit for meal-prep enthusiasts and leftover lovers alike.
Whether it’s a casual weeknight or a special occasion, Baked Mostaccioli serves up comfort in every bite. Pair it with a fresh green salad, like a Caesar or a simple arugula with a tangy vinaigrette, to balance the hearty richness. And of course, no pasta night is complete without a side of aromatic garlic bread.
Baked Mostaccioli Recipe
Ingredients:
- Mostaccioli Pasta: 1 pound, uncooked
- Olive Oil: 1 tablespoon, for sautéing
- Onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Ground Meat: 1 pound, choose between beef or Italian sausage based on your preference
- Marinara Sauce: 24 ounces, pick your favorite brand
- Mozzarella Cheese: 2 cups, shredded
- Parmesan Cheese: 1 cup, grated, divided
- Italian Seasoning: 1 teaspoon
- Salt and Pepper: To taste
- Fresh Basil: For garnish (optional)
Directions:
Preheat and Prepare:
Heat your oven to 375°F (190°C). Get out a 9×13-inch baking dish and set aside.
Cook the Pasta:
Bring a large pot of salted water to a boil. Add the Mostaccioli and cook until al dente; be mindful not to overcook since it will bake further in the oven.
Sauté Aromatics and Meat:
While the pasta cooks, heat olive oil in a large skillet over medium heat. Sauté onion and garlic until translucent and fragrant.
Add the ground meat to the skillet, breaking it apart as it cooks until browned and fully cooked. Drain any excess grease to keep the dish from being too oily.
Simmer the Sauce:
Stir in the marinara sauce to the meat mixture and let it simmer for a few minutes to enhance the flavors.
Combine Pasta and Sauce:
Drain the cooked pasta and return it to the pot. Pour the meat sauce over the pasta, then add half of the mozzarella and half of the Parmesan. Toss everything together until well coated.
Assemble the Dish:
Transfer the pasta mixture to the prepared baking dish. Sprinkle the remaining cheeses over the top and season with Italian seasoning.
Bake:
Bake in the preheated oven for about 25 minutes, or until the cheese is bubbly and golden.
Rest and Serve:
Let the dish rest for a few minutes after baking to set. Garnish with fresh basil if desired and serve warm.
Variations & Tips:
Protein Variants: Swap out the meat for ground turkey for a lighter option or add pepperoni slices for extra flavor.
Veggie Additions: Stir in spinach, mushrooms, or bell peppers to the sauce for added nutrients.
Make Ahead: Assemble the dish the night before and refrigerate; just extend the baking time slightly when ready to cook.
Freezing Instructions: Prepare the casserole up to the point of baking, cover tightly, and freeze. Bake from frozen, adding extra time as needed.
Baked Mostaccioli is not just a meal; it’s a comforting embrace in the form of pasta. It’s perfect for those seeking the heartwarming flavors of a home-cooked dish that’s both filling and gratifying. Enjoy the ease of this beloved recipe and let it warm your table and your spirits!