There’s something magical about pasta bakes—they’re warm, comforting, and filled with familiar flavors that make any night feel special. Baked Mostaccioli, a lesser-known yet delicious cousin of baked ziti and lasagna, brings together tender pasta, savory meat sauce, and gooey cheese in a dish that’s as easy to make as it is satisfying. The tubular shape of mostaccioli holds onto sauce and cheese beautifully, making each bite rich and flavorful. Whether you’re feeding a hungry family or bringing a dish to a potluck, this recipe consistently wins hearts (and empty plates). One of the best things about this bake is how forgiving and versatile it is. You can use beef, sausage, or even a meatless option. You can add vegetables, swap out cheeses, or spice it up to your taste. Best of all, leftovers taste even better the next day, making it a wonderful choice for make-ahead meals. Pair it with a crisp salad and garlic bread, and you’ve got the kind of dinner that brings people together around the table—without hours of prep. This is comfort food at its easiest and most delicious.
Baked Mostaccioli
Servings: 6–8
Ingredients
1 pound mostaccioli pasta
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 pound ground beef or Italian sausage
1 (24-ounce) jar 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)
Directions
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the mostaccioli until al dente. In a skillet, heat olive oil and sauté onion and garlic until soft. Add ground beef or sausage, cooking until browned and cooked through, then drain excess fat. Stir in marinara sauce and simmer for a few minutes. Drain the cooked pasta and return it to the pot. Mix in the sauce and half of the mozzarella and Parmesan. Spread into a 9×13″ baking dish, top with remaining cheese, and sprinkle Italian seasoning. Bake uncovered for about 25 minutes, or until bubbly and golden on top. Let it rest for a few minutes before serving. Garnish with fresh basil if desired.
Variations & Tips
Use ground turkey or plant-based meat for a lighter version. Add roasted vegetables like zucchini or mushrooms for extra nutrients. Assemble ahead of time and refrigerate until baking. Freeze an unbaked tray for an easy future meal. Always let it rest after baking for better slicing and flavor.
Nutrition and Dietary Notes
This dish is rich in protein and carbohydrates, making it a hearty, filling option. It contains calcium from the cheese and vitamins from added vegetables if you include them. For a healthier version, use whole wheat pasta, low-fat cheese, and lean meat. Those avoiding dairy or gluten can modify this recipe by using plant-based cheese alternatives and gluten-free pasta. Keep an eye on sodium if using store-bought sauce and cheese, and opt for no-salt-added varieties when possible.
Sharing and Commenting is Caring
Tried this baked pasta at home? Leave a comment and let us know how it turned out—or share your favorite variation! Sharing recipes helps build a delicious community, and your feedback might inspire someone else’s next dinner. Don’t forget to tag a fellow pasta lover!