Imagine a dish that’s hearty, comforting, and overflowing with gooey layers of cheese and luscious marinara—this Cheesy Baked Mostaccioli Recipe covers all those bases and then some! With a golden, bubbling top and perfectly seasoned, saucy pasta tucked underneath, it’s a dinner that feels like a warm hug from the inside out. Whether you’re craving a cozy family meal or a crowd-pleasing main for a special gathering, this recipe delivers those classic Italian-American flavors we all secretly crave, with minimal fuss but maximum payoff.
Ingredients You’ll Need
The beauty of this Cheesy Baked Mostaccioli Recipe lies in its simple, wholesome ingredients—each playing a starring role, from the velvety ricotta to the bold Italian sausage. Assemble the basics, and you’ll quickly discover how these humble pantry and fridge staples come together for a show-stopping casserole.
- Mostaccioli Pasta: Use the classic tube-shaped pasta for perfect sauce cradling and ideal bite after baking.
- Olive Oil: Just a splash to sauté the sausage and onion—any good-quality, extra-virgin oil works wonders here.
- Italian Sausage (or Ground Beef): Italian sausage gives this mostaccioli those delicious savory notes, but ground beef is a tasty stand-in if you prefer.
- Onion, Diced: Sautéed until soft, onion adds sweet depth and rounds out the sauce beautifully.
- Garlic Cloves, Minced: Fresh garlic is a non-negotiable for big, bold flavor in every bite.
- Marinara Sauce: Reach for your favorite jarred sauce or homemade if you’ve got a batch ready, as this is the backbone of all the saucy goodness.
- Dried Oregano: A pinch brings a classic Italian herby vibe to the mix.
- Dried Basil: Basil enhances the tomato sauce with its fresh, slightly sweet aroma.
- Crushed Red Pepper Flakes (Optional): Use for a touch of gentle heat, or omit if you prefer mild flavors.
- Salt and Black Pepper: Essential for balancing and boosting all the flavors—season to taste.
- Ricotta Cheese: Creamy ricotta gives that signature luscious, cheesy texture in the filling; cottage cheese can be swapped in if needed.
- Shredded Mozzarella Cheese: The star of the cheesy, melty topping—pile it on for magnificent stretchiness.
- Grated Parmesan Cheese: Adds a savory, nutty finish on top and melds amazingly with the mozzarella.
- Chopped Fresh Parsley (Optional): This garnish adds a pop of green freshness and makes the casserole irresistible when serving.
How to Make Cheesy Baked Mostaccioli Recipe
Step 1: Prep the Oven and Baking Dish
Kick things off by preheating your oven to 375°F and generously greasing a 9×13-inch baking dish. That way, you’ll ensure the pasta casserole won’t stick, and it’ll slide out in perfect, cheesy squares. Give yourself a little head start while the pasta cooks!
Step 2: Boil the Mostaccioli Pasta
Bring a large pot of salted water to a boil, then toss in your mostaccioli. Cook until just al dente, about a minute less than the package suggests—remember, the pasta will soak up more sauce and finish cooking in the oven. Drain, but don’t rinse, so the sauce clings better.
Step 3: Brown the Sausage and Onion
In a big skillet, drizzle olive oil and set it over medium heat. Add the Italian sausage (or ground beef) and chopped onion, stirring often. Let them sizzle together until the meat browns and the onion turns tender, about 6 to 8 minutes. This step builds that savory foundation.
Step 4: Add Garlic and Sauce
When the meat is almost ready, stir in the minced garlic and cook for just a minute—long enough for the fragrance to bloom without burning. Then pour in your marinara sauce, sprinkle in oregano and basil, and (if you love a little spice) a dash of red pepper flakes. Simmer everything together for five minutes to let those flavors blend.
Step 5: Combine Pasta, Sauce, and Ricotta
Grab a large mixing bowl and bring all the goodness together. Add the drained pasta, pour over the rich, meaty sauce, and spoon in the ricotta cheese. Toss everything together until each piece of pasta is coated in creamy, tomatoey goodness.
Step 6: Assemble and Top with Cheese
Pour your combined mixture evenly into the prepped baking dish. Now, scatter shredded mozzarella and a generous sprinkle of Parmesan over the top. This is where the Cheesy Baked Mostaccioli Recipe earns that iconic golden, melty finish!
Step 7: Bake to Perfection
Cover with foil and bake for 20 minutes, locking in all that moisture. Then remove the foil and bake an extra 10 to 15 minutes until the cheese is gloriously melted, bubbly, and lightly browned. Let the casserole rest for about five minutes before you dig in—this helps everything settle, so every serving is neat and cheesy.
How to Serve Cheesy Baked Mostaccioli Recipe
Garnishes
A sprinkle of chopped fresh parsley just before serving is both classic and refreshing, contrasting the gooey cheese with a hint of green. You could also top individual plates with extra Parmesan if you’re feeling fancy, or add a few fresh basil leaves for a beautifully herbal finish.
Side Dishes
Because the Cheesy Baked Mostaccioli Recipe is so hearty, pair it with simple sides like a crisp green salad dressed in a tangy vinaigrette, or some buttery garlic bread perfect for swiping up any extra sauce. For a cozier spread, roasted seasonal veggies or steamed broccoli add wonderful color and balance to the richness.
Creative Ways to Present
To make this baked mostaccioli really shine at your next gathering, serve it in individual ramekins for a personal touch, or top with a drizzle of homemade pesto for a gourmet twist. If you’re planning a buffet, keep it warm in a slow cooker on the lowest setting—it’s just as delicious, and guests can help themselves.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Cheesy Baked Mostaccioli Recipe in an airtight container in the refrigerator. The flavors only deepen overnight, so you’ll be thrilled to find that it tastes even better the next day. Eat within 3 to 4 days for the best flavor and texture.
Freezing
This dish is freezer-friendly! Portion leftovers into freezer-safe containers, or freeze the whole unbaked casserole tightly wrapped in foil. For best results, thaw overnight in the fridge before reheating or baking—no one will ever know it’s a make-ahead marvel.
Reheating
For a single serving, microwave until heated through. To reheat larger quantities, cover the dish with foil and warm in a 350°F oven until bubbling and melty again (about 20–25 minutes). If it looks a little dry, add a splash of marinara before reheating to bring everything back to life.
FAQs
Can I make the Cheesy Baked Mostaccioli Recipe vegetarian?
Absolutely! Swap out the Italian sausage for plant-based sausage, vegetarian ground “meat,” or simply add more vegetables like mushrooms, peppers, and zucchini. Your dish will still be fabulously hearty and totally satisfying.
What’s the best cheese substitute for ricotta in this recipe?
If ricotta isn’t your thing, cottage cheese works beautifully—just drain it first for the creamiest results. You can also blend cottage cheese briefly for a smoother texture, making it nearly indistinguishable in the final bake.
Can I assemble Cheesy Baked Mostaccioli Recipe ahead of time?
Yes, and it’s a life-saver for busy weeknights! Simply assemble the entire dish up to the point of baking, then cover and refrigerate for up to 24 hours. When you’re ready, bake as directed (adding a few more minutes if it’s cold from the fridge).
How spicy is this dish?
The crushed red pepper flakes are totally optional, so you control the heat. Skip them for a mild, kid-friendly bake or add more for a little kick—taste your sauce before baking and adjust to your preference.
What’s the difference between mostaccioli and penne?
Mostaccioli and penne are both tube-shaped pastas, but mostaccioli is smooth while penne has ridges. Either works for this dish, but traditional mostaccioli gives the Cheesy Baked Mostaccioli Recipe its signature look and extra sauce-hugging power.
Final Thoughts
If you’re searching for a no-fuss, crowd-pleasing comfort food, look no further than this Cheesy Baked Mostaccioli Recipe. With its simple ingredients, hearty layers, and irresistible cheese pull, you’ll want to make this over and over again. Give it a try, and watch those empty plates come back for seconds!
Print
Cheesy Baked Mostaccioli Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the comforting flavors of this Cheesy Baked Mostaccioli Recipe, a hearty Italian-American dish that combines pasta, savory meat sauce, and a trio of cheeses baked to golden perfection.
Ingredients
Pasta:
- 1 pound mostaccioli pasta
Meat Sauce:
- 1 tablespoon olive oil
- 1 pound Italian sausage or ground beef
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 (24-ounce) jar marinara sauce
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
Cheese Mixture:
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat oven to 375°F and grease a 9×13-inch baking dish.
- Cook Pasta: Cook mostaccioli pasta until al dente, drain, and set aside.
- Prepare Meat Sauce: Brown sausage and onion in olive oil, add garlic, then stir in marinara sauce, herbs, salt, and pepper. Simmer and set aside.
- Combine Ingredients: Mix cooked pasta, meat sauce, and ricotta cheese. Pour into baking dish.
- Add Cheese: Top with mozzarella and Parmesan. Bake covered, then uncovered until cheese is bubbly. Rest before serving. Garnish with parsley.
Notes
- You can substitute cottage cheese for ricotta or use a plant-based sausage for a vegetarian version.
- Make ahead and refrigerate before baking for easy prep.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 510
- Sugar: 6g
- Sodium: 640mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 80mg
