Baked Mostaccioli is a hearty, satisfying pasta bake loaded with rich tomato sauce, tender noodles, and layers of melted cheese. It’s everything you love about Italian-American comfort food: cheesy, saucy, and baked until bubbling and golden. Perfect for weeknight dinners, potlucks, or feeding a hungry crowd, this baked pasta dish brings cozy, old-school flavor to the table in under an hour.

What Makes This Dish Special?

Baked Mostaccioli is a cousin to baked ziti, using smooth, tube-shaped mostaccioli pasta instead of ridged noodles. The pasta holds the sauce beautifully while the combination of ground beef or sausage and a tomato-based marinara makes it rich and filling. A blend of mozzarella, Parmesan, and ricotta creates a gooey, cheesy interior that gives each bite a perfect balance of texture and flavor.

Cooking Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6–8

Ingredients

1 lb mostaccioli pasta
1 lb ground beef or Italian sausage
1 small onion, finely chopped
3 cloves garlic, minced
1 jar (24 oz) marinara or pasta sauce
1 cup ricotta cheese
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 tbsp olive oil
1 tsp Italian seasoning
Salt and pepper, to taste
Fresh basil or parsley, for garnish (optional)

Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Cook the mostaccioli according to package directions until al dente. Drain and set aside.

2. Prepare the Meat Sauce

In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 3 minutes. Stir in the garlic and cook for another 30 seconds. Add the ground beef or sausage and cook until browned. Drain excess fat.

3. Add the Sauce

Stir in the marinara sauce and Italian seasoning. Simmer for 5 minutes. Season with salt and pepper to taste.

4. Mix the Pasta

In a large mixing bowl or the pot used to boil pasta, combine the cooked pasta with the meat sauce. Stir until evenly coated.

5. Assemble the Casserole

Preheat the oven to 375°F (190°C). In a greased 9×13-inch baking dish, layer half the pasta mixture, dollop with half the ricotta, and sprinkle with half of the mozzarella and Parmesan. Repeat with the remaining ingredients.

6. Bake

Cover the dish with foil and bake for 20 minutes. Remove the foil and bake an additional 10 minutes until the cheese is melted and bubbly.

7. Cool and Serve

Let the casserole rest for 5–10 minutes before serving. Garnish with fresh basil or parsley, if desired.

Variations

Vegetarian: Omit the meat and add sautéed spinach, mushrooms, or zucchini.
Spicy: Use hot Italian sausage or add red pepper flakes for heat.
Creamy: Stir in a splash of heavy cream or a scoop of cream cheese for extra richness.
Cheese Lover’s: Use a blend of provolone, fontina, and mozzarella for a deeper cheese profile.

Equipment You’ll Need

Large pot
Skillet
Mixing spoon or spatula
9×13-inch baking dish
Aluminum foil
Cheese grater

Nutritional Information (Approx. Per Serving)

Calories: 480
Protein: 27g
Carbohydrates: 45g
Fat: 22g
Fiber: 3g
Sugar: 6g

Storage Tips

Refrigerator: Store in an airtight container for up to 4 days.
Freezing: Freeze tightly covered for up to 3 months.
Reheat: Bake covered at 350°F until heated through, or microwave individual servings.

My Cooking Experience

Baked Mostaccioli is one of those dishes I return to again and again. It’s the ultimate make-ahead meal—reliable, filling, and always satisfying. I’ve made it for holidays, potlucks, and weeknights, and it never fails to hit the spot. Bonus: it’s easy to double for a big gathering or divide into two smaller pans to freeze one for later.

Conclusion

Baked Mostaccioli is the kind of comfort food that brings everyone to the table. With its cheesy layers, savory sauce, and perfectly cooked pasta, it’s a timeless classic that’s as easy to make as it is to love. Whether you’re meal prepping or serving a hungry crew, this dish always delivers.

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