My Italian neighbor showed me this dish, and we knew we had to snag the recipe

Oh, Mostaccioli! This dish holds a special place in my heart. It’s like the unsung hero of pasta bakes, nestled somewhere between its famous cousins, lasagna and baked ziti. Originating from Italy, where honestly, have you ever had bad pasta? Mostaccioli, with its ridged, tube-like shape, is perfect for catching all the saucy, cheesy goodness. It’s my go-to crowd-pleaser for potlucks, family gatherings, or those Thursday nights when you want to eat something cozy but don’t want to put in a ton of effort. It’s hearty, filling, and the best part? It tastes even better the next day, making your lunchbox a little box of joy.

Now, Baked Mostaccioli is almost a meal on its own, but I love to pair it with a crisp, green salad to cut through the richness of the dish. A Caesar or arugula salad with a tangy vinaigrette does the trick! And don’t forget the garlic bread – because if you’re going to do pasta night, you might as well go all out, right?

Why You’ll Love This Recipe

This Mostaccioli recipe is a true gem because it’s both simple and satisfying. It’s perfect for anyone who loves a hearty, cheesy pasta dish without the fuss. The flavors meld beautifully, and it’s versatile enough to please both meat lovers and vegetarians (just skip the meat!). Plus, it’s a dish that tastes even better the next day, so you’ll be looking forward to leftovers!

Kitchen Equipment You’ll Need

• Large pot for boiling pasta
• Skillet for cooking the meat and sauce
• 9″x13″ baking dish
• Wooden spoon for stirring
• Colander for draining pasta

Ingredients

• 1 pound Mostaccioli pasta
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 pound ground beef or Italian sausage (depending on your preference)
• 1 (24-ounce) jar of your favorite marinara sauce
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese, divided
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). This is your blast furnace for flavor!
2. Bring a large pot of salted water to a boil. Cook the Mostaccioli according to the package instructions until it’s al dente. Remember, the pasta will continue to cook in the oven, so don’t overboil it.
3. While the pasta is boiling, heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until they are tender and smelling fabulous.
4. Add the ground beef or sausage to your onion mixture, breaking it apart with a spoon. Cook until it’s browned and no longer pink, then drain any excess fat because we want indulgent, not greasy.
5. Stir in the marinara sauce with the meat and let it simmer for a few minutes to marry the flavors. A good sauce is the backbone of this dish!
6. Once the pasta is ready, drain it and return it to the pot. Pour your meaty, saucy love over the pasta and add half of the mozzarella and half of the Parmesan cheese. Toss it all together until every piece of pasta is coated in that red, hearty glory.
7. Transfer the pasta mixture to a 9″x13″ baking dish. Sprinkle the remaining cheeses over the top – because cheese is life! – and dust with Italian seasoning for that extra herby punch.
8. Bake uncovered for about 25 minutes or until the cheese is bubbly and begins to get those irresistible golden brown spots.
9. Let it sit for a few minutes after taking it out of the oven (if you can resist). Garnish with fresh basil, if using, to add a pop of color and freshness to the dish.

Tips for Success

• Don’t overcook the pasta initially; it should be al dente so it doesn’t become mushy in the bake.
• Feel free to customize the protein; ground turkey or chicken are great alternatives.
• Let the dish rest for a few minutes after baking to allow the flavors to meld and settle.

Additional Tips or Variations

For a vegetarian version, skip the meat and add sautéed mushrooms or zucchini. To spice things up, add a pinch of red pepper flakes to the sauce for a little heat. If you’re a cheese lover, consider adding ricotta or provolone for extra creaminess.

Nutritional Highlights (Per Serving)

Calories: 420, Protein: 25g, Carbohydrates: 40g, Fat: 18g, Fiber: 4g, Sugar: 6g

Frequently Asked Questions (FAQ)

Can I prepare this dish in advance?
Yes, you can assemble it a day ahead, cover it with foil, and refrigerate. Just bake it a bit longer when you’re ready to serve.

Can I freeze Mostaccioli?
Absolutely! It freezes well for up to 3 months. Thaw overnight in the fridge before reheating.

What other cheeses can I use?
You can try a mix of cheddar, gouda, or fontina for a different flavor profile.

Conclusion

I hope you give this Baked Mostaccioli a try and enjoy it as much as we do. It’s a comforting dish that brings people together with its warm, cheesy goodness. If you make it, I’d love to hear how it turned out for you. Leave a comment or share your photos with me!