There’s something truly special about Baked Mostaccioli. After several rounds of testing, I finally nailed the balance of layers, flavors, and a melty cheese topping that feels comforting and hearty. Picture al dente pasta enveloped in a rich tomato sauce, accented by the savory notes of Italian sausage. Trust me, this dish makes for a perfect family dinner! If you enjoy layered pasta dishes, check out my Vegetarian Lasagna for another crowd-pleaser!
About Baked Mostaccioli
Baked Mostaccioli is more than just another pasta dish; it’s a warm embrace in casserole form. I tested this recipe during chilly evenings, gathering feedback from friends and family. Each time, it vanished from the table, leaving only crumbs behind! With its layers of flavorful meat sauce and creamy ricotta, it’s an irresistible meal for any occasion, whether casual weeknights or festive gatherings.
- Quick prep that anyone can handle, freeing up time for family.
- Budget-friendly, using accessible ingredients without sacrificing flavor.
- A family favorite that brings cozy, hearty flavors to dinner.
- This dish hails from Italian-American roots, showcasing comfort through simplicity.
Key Ingredients & Their Roles
- Mostaccioli Pasta: the star of the dish, can be swapped with penne if needed.
- Italian Sausage: adds rich flavor; sweet or spicy varieties can enhance the dish.
- Ricotta Cheese: provides creaminess; cottage cheese can be a lighter alternative.
- Tomato Sauce: the base of the dish; use homemade or canned for convenience.
How to Make Baked Mostaccioli
- Preheat your oven to 350°F. Bring a pot of salted water to a boil, then add the mostaccioli. Cook until al dente, drain, and rinse briefly with cool water to stop the cooking process.
- Meanwhile, heat a skillet over medium heat. Add cooking oil, followed by the Italian sausage. Cook until browned, releasing those delicious aromas.
- Once the sausage is browned, add diced onion and minced garlic. Sauté until the onion is soft and translucent, about 3 to 4 minutes.
- Incorporate the Italian seasoning, garlic powder, salt, and black pepper. Stir, then add the tomato paste, crushed tomatoes, and sugar to create a flavorful sauce. Let it simmer for 3 minutes.
- Fold the cooked pasta into the meat sauce, ensuring every piece is enveloped in that rich mixture.
- In a medium bowl, combine ricotta cheese, half the mozzarella, a quarter cup of parmesan, chopped parsley, a pinch of salt, pepper, and the beaten egg. Mix until smooth.
- To assemble, spread half the pasta sauce in a 9×13-inch casserole dish. Layer the cheese mixture next, followed by the remaining pasta sauce.
- Sprinkle the top with the remaining mozzarella and parmesan. Cover loosely with foil and bake for 25 minutes. Remove the foil and bake an additional 10 minutes, until everything is bubbling and golden.
Pro Tips & Troubleshooting
- During preparation, noodles can be tricky. Avoid overcooking; they should be slightly firm as they will continue cooking in the oven.
- A common pitfall is too much liquid in your sauce. If you find it soupy, simmer the sauce longer to thicken it up.
- Add vegetables or switch to a meat alternative for seasonal variations. Spinach or mushrooms work beautifully.
- This dish is effortless to scale. Double the quantities for larger gatherings without extra complications.
Storage & Make-Ahead Guide
Baked Mostaccioli can be stored in the fridge for up to 4 days or frozen for up to 3 months. Reheat portions in the oven at 350°F for about 20 minutes, covered with foil, or microwave for 2-3 minutes. After testing different methods, I found the oven method kept the texture intact better.
Serving Suggestions
Serve Baked Mostaccioli with a fresh side salad or crusty garlic bread. For more delicious pairings, you might enjoy my Maple Roasted Carrots or Homemade Bread for that perfect cozy meal.
Frequently Asked Questions
- Can I use gluten-free pasta for Baked Mostaccioli? Yes, gluten-free pasta will work; just be cautious not to overcook it.
- How long does cooked Baked Mostaccioli last in the fridge? It stays fresh for up to 4 days when stored properly in an airtight container.
- What’s the best way to reheat leftovers? The oven is preferred as it helps maintain texture, but the microwave works too.
- Can I freeze Baked Mostaccioli? Absolutely! Just let it cool completely before wrapping and freezing.
- What if the sauce is too thick? You can add a splash of water or broth while reheating to loosen it up.
Final Thoughts
As you savor each bite of Baked Mostaccioli, you’ll understand why it’s a family favorite. I love adding a sprinkle of fresh parsley on top right before serving for a burst of color. Share your own versions and experiences with this dish; I can’t wait to hear how it turns out for you!
More Recipes You’ll Love
- Baked Ziti – a comforting crowd-pleaser that pairs well with mostaccioli flavors.
- Creamy Alfredo Pasta – a rich, creamy dish that complements the baked texture of mostaccioli.
- Spaghetti Carbonara – featuring similar pasta techniques and ingredient profiles.
- Vegetarian Lasagna – another layered pasta dish perfect for family gatherings.
Baked Mostaccioli
Ingredients
- 8 oz mostaccioli pasta
- 0.5 Tbsp cooking oil
- 1 lb mild Italian sausage
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 Tbsp Italian seasoning
- 0.5 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp freshly cracked black pepper
- 3 oz tomato paste
- 1 15 oz can crushed tomatoes
- 1 14.5 oz can diced tomatoes
- 0.5 Tbsp sugar
- 15 oz whole milk ricotta cheese
- 1.5 cup shredded mozzarella divided
- 0.5 cup grated parmesan divided
- 2 Tbsp fresh chopped parsley
- 0.25 tsp salt
- 0.25 tsp freshly cracked black pepper
- 1 large egg beaten
Instructions
- Preheat the oven to 350°F. Bring a large pot of salted water to a boil, then add the pasta. Cook until al dente, drain, and rinse briefly with cool water.
- Heat a large skillet over medium heat and add the cooking oil. Brown the Italian sausage.
- Add the diced onion and minced garlic to the skillet. Sauté until the onion is translucent and the garlic is fragrant.
- Add the Italian seasoning, garlic powder, salt, black pepper, and tomato paste. Stir until combined. Add the crushed and diced tomatoes and sugar. Let simmer for 3 minutes.
- Add the cooked pasta to the skillet and mix well with the meat sauce.
- In a medium bowl, combine ricotta, 1/2 cup mozzarella, 1/4 cup parmesan, parsley, salt, black pepper, and the beaten egg. Stir to combine.
- In a 9×13-inch casserole dish, layer half of the pasta sauce, then spread the cheese mixture on top, followed by the rest of the pasta sauce.
- Sprinkle 1 cup mozzarella and 1/4 cup parmesan on top. Cover with foil and bake for 25 minutes. Remove the foil and bake uncovered for 10 more minutes.