Baked Mostaccioli Recipe

Baked Mostaccioli – You ever have one of those weeks where everything feels a little off? That was me last month. The kids had back-to-back activities, the laundry pile was basically mocking me, and the fridge was full of random ingredients but nothing that made sense together. I stared at a box of mostaccioli like, “What am I even supposed to do with this?”

this Recipe

So, I threw on some music (because cooking with silence feels wrong), browned some meat, dumped in marinara and cream—basically, a freestyle kitchen session—and prayed it wouldn’t flop. But you know what? It turned into pure magic. My husband, who usually eats quickly and says, “That was good,” actually stopped mid-bite to say, “You have to make this again.” The kids? They fought over the crispy edges where the cheese browned. It was one of those rare dinners where everyone was happy.

Now, anytime I need a meal that feels like a warm hug, this baked mostaccioli is the first thing I think of. It’s not fancy, but honestly? That’s the charm.

Why You’ll Love This Baked Mostaccioli Recipe?

This isn’t your average baked pasta dish, and I’m not just saying that to hype it up. Here’s why it stands out:

• Double the Meat: Italian sausage + ground beef is a combo you didn’t know you needed. The sausage brings a little spice, while the beef keeps it hearty and balanced.
• Creamy Tomato Sauce: A splash of heavy cream takes your marinara from basic to luxurious. It’s like the difference between a regular coffee and one of those fancy lattes with foam art.
• Cheese Overload: The mozzarella on top melts into gooey, golden perfection. Honestly, I’ve burned my tongue more than once because I couldn’t wait to dig in.
• Feeds the Whole Crew: This dish is big. It’s perfect for family dinners, leftovers, or even that one friend who always “forgets” to bring something to the potluck.
• Comfort Food Vibes: You know how certain foods just make everything feel okay? That’s this.

Ingredient Notes:

Every ingredient here does its job. Let’s break it down:

• Mostaccioli: This pasta is like penne’s cousin. It’s tubular, which means it holds onto the sauce perfectly. If you can’t find it, no worries—penne or rigatoni will do the trick.
• Italian Sausage & Ground Beef: Together, these are a flavor bomb. If you’re not into sausage, you could do all beef, but honestly, you’d be missing out.
• Onion & Garlic: The unsung heroes of savory cooking. Dice them small, sauté them until fragrant, and you’ll have your kitchen smelling like heaven.
• Marinara Sauce: Use your favorite jarred sauce or homemade if you’ve got it. Pro tip: pick one with garlic or basil for extra oomph.
• Crushed Tomatoes: These add a chunkier texture to the sauce, which makes it feel heartier.
• Heavy Cream: Just a little, but it’s a game-changer. Creamy tomato sauces are basically the food version of a hug.
• Mozzarella Cheese: Grate it yourself if you have the time—it melts better and gives you that perfect cheesy pull.
• Parsley: Okay, it’s mostly for looks, but a sprinkle of green makes everything feel a bit fancier, doesn’t it?

How To Make Baked Mostaccioli?

Here’s the deal: this recipe isn’t complicated, but it’s worth every step. Ready? Let’s do this.

1. Boil the Pasta
   Start with a big pot of salted water. Once it’s boiling, toss in your mostaccioli and cook it to al dente. This is important—no one wants mushy pasta. Drain it, but don’t rinse (you want that starch to help the sauce stick).
2. Cook the Meat and Veggies
   In a large skillet or Dutch oven, brown the sausage and beef over medium heat. Break it up as it cooks—unless you like big chunks, which is totally fine too. Add the onion and garlic, and sauté until everything smells so good your neighbors might “accidentally” stop by.
3. Make the Sauce
   Stir in marinara, crushed tomatoes, salt, Italian seasoning, and heavy cream. Let it simmer for a few minutes. This is the moment where you’ll probably want to grab a spoon and taste-test.
4. Combine the Pasta and Sauce
   Pour the drained pasta into the sauce. Stir it all together so every piece is coated. This is where the magic happens—it’s like the pasta and sauce become one.
5. Assemble the Dish
   Transfer the pasta mixture to a greased 9×13-inch baking dish. Spread it out evenly, then cover the top with mozzarella. Don’t be shy—this is your time to shine.
6. Bake to Perfection
   Cover with foil and bake at 350°F for 25 minutes. Then, uncover and bake for another 15 minutes to get that cheese bubbling and golden. Let it cool for 5-10 minutes (if you can resist).
7. Serve and Enjoy
   Sprinkle with parsley, grab a big serving spoon, and dig in. It’s even better if you’ve got garlic bread on the side for scooping up any leftover sauce.

Storage Options:

If you’re lucky enough to have leftovers, here’s what you do:

• Fridge: Store in an airtight container for up to four days. Reheat in the oven or microwave until warmed through.
• Freezer: Assemble the dish but don’t bake it. Wrap tightly in foil and freeze for up to two months. When you’re ready, bake straight from frozen—just add an extra 20 minutes or so to the cooking time.

Variations and Substitutions:

This recipe is super flexible. Want to switch things up? Try these:

• Make It Meatless: Skip the meat and add sautéed mushrooms or spinach.
• Cheese Swaps: Provolone, parmesan, or a mix of your favorites work great.
• Spicy Kick: Add red pepper flakes or use hot Italian sausage.
• Pasta Options: Can’t find mostaccioli? Use penne, rigatoni, or even shells.

What to Serve with Baked Mostaccioli?

Complete the meal with these tasty pairings:

• Garlic Bread: Because carbs on carbs are always a good idea.
• Simple Salad: A crisp Caesar or mixed greens with balsamic vinaigrette balances the richness.
• Roasted Veggies: Broccoli, zucchini, or asparagus are great options.
• Wine Pairing: A glass of red like Merlot or Chianti makes it feel fancy.

Frequently Asked Questions:

Can I make this ahead of time?

Absolutely! Assemble everything, cover it, and pop it in the fridge. When you’re ready to bake, just add 10 extra minutes to the cooking time.

Can I freeze baked mostaccioli?

Yep! Wrap it tightly before baking and freeze for up to two months. Bake straight from frozen—just give it extra time in the oven.

Can I use gluten-free pasta?

Totally! Just make sure the pasta you choose is sturdy enough to hold up during baking.

So, what do you think? Ready to dive into this cheesy, saucy comfort food? Give it a try and let me know how it goes—I’d love to hear your twist on it!

Keep the Flavor Coming – Try These:

Delicious Mini Pecan Pies – A Sweet Bite of Heaven

Pumpkin Butterscotch Bread Recipe

Crispy and Savory Sausage Hashbrown Bites

Baked Mostaccioli Recipe

Prep Time 35 minutes mins

Cook Time 45 minutes mins

This Baked Mostaccioli Recipe features tender pasta baked with savory Italian sausage, ground beef, a creamy tomato sauce, and melty mozzarella cheese for a hearty, comforting meal perfect for family dinners or gatherings.

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8 Servings

Ingredients

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• 1 pound mostaccioli pasta
• ½ pound ground Italian sausage
• ½ pound 90/10 ground beef
• 1 cup diced yellow onion approximately 1 medium onion
• 4 garlic cloves minced
• 1 24-ounce jar marinara sauce (store-bought or homemade)
• 1 24-ounce can crushed tomatoes
• 1 teaspoon kosher salt
• 2 teaspoons Italian seasoning
• ½ cup heavy cream
• 2 cups shredded mozzarella cheese
• Minced fresh parsley for garnish

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Instructions

 

Preheat the Oven

1. Preheat your oven to 350°F (175°C) and position the rack in the center. Grease a 9x13-inch baking dish with nonstick cooking spray and set it aside.

Cook the Pasta

1. Bring a large pot of salted water to a boil over high heat. Once boiling, add the mostaccioli pasta and cook according to the package instructions until al dente. Drain the pasta thoroughly and set it aside.

Prepare the Meat and Aromatics

1. Heat a large skillet or Dutch oven over medium-high heat. Add the Italian sausage and ground beef, cooking until browned. Use a wooden spoon to break the meat into smaller pieces as it cooks. Add the diced onion and minced garlic to the skillet, stirring frequently until the onion is softened and fragrant, approximately 8-10 minutes.

Make the Sauce

1. Stir the marinara sauce, crushed tomatoes, kosher salt, Italian seasoning, and heavy cream into the skillet. Mix well until the ingredients are fully combined. Allow the mixture to simmer for 3-5 minutes, letting the flavors meld together.

Combine Pasta and Sauce

1. Add the drained mostaccioli pasta to the sauce, stirring gently to coat every piece evenly. Ensure the pasta is thoroughly mixed with the sauce for the best flavor distribution.

Assemble the Dish

1. Transfer the pasta mixture to the prepared 9x13-inch baking dish, spreading it evenly. Sprinkle the shredded mozzarella cheese over the top, covering the pasta completely. Cover the dish loosely with aluminum foil to prevent sticking.

Bake the Casserole

1. Place the baking dish in the preheated oven and bake for 25 minutes. Remove the foil and continue baking for an additional 15 minutes, or until the cheese is melted, bubbly, and lightly golden on top.

Garnish and Serve

1. Remove the dish from the oven and let it rest for 5-10 minutes. Sprinkle freshly minced parsley over the top for a pop of color and flavor. Serve warm and enjoy.

Notes

To make this dish gluten-free, substitute the mostaccioli pasta with your favorite gluten-free pasta. Additionally, ensure the marinara sauce, crushed tomatoes, and any seasonings you use are certified gluten-free, as some products may contain gluten or cross-contamination risks.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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