This baked mostaccioli dish is a comforting combination of pasta, rich meat sauce, and cheesy goodness that satisfies everyone in the family. It’s the kind of recipe that feels like a warm hug on a busy weeknight.
This recipe solves issues with uneven flavor, dry sauce, and rubbery cheese commonly found in baked pasta dishes.
I’ve faced my fair share of cooking challenges, but getting a hearty meat sauce just right takes the cake. You know, some days, it’s tough to keep the kids entertained while balancing dinner prep. Thankfully, this recipe saves the day and is always a hit among my guests.
Trust me, it’s simple to whip up in about 50 minutes, from start to finish. And the best part? The melty cheese on top creates an irresistible aroma that makes everyone feel at home.
If you want a quick and cozy side dish to go with this, try my Ground Beef Hash Brown Casserole.
Table of contents
Why You Will Love This Recipe
- Rich and Flavorful Sauce , The combination of ground Italian sausage and beef creates a hearty meat sauce that’s deeply satisfying. The garlic and onion add layers of aromatic flavor that elevate the whole dish.
- Cheesy Goodness , With a generous amount of mozzarella and Parmesan, this baked mostaccioli offers a wonderfully gooey texture on top. You’ll love the way the cheese creates a crispy, golden crust that contrasts nicely with the tender pasta underneath.
- Make-Ahead Convenience , This dish can be prepared in advance and stored in the fridge before baking. Just cover it tightly, and when you’re ready, pop it in the oven for a comforting meal without the last-minute rush.
- Flavorful Customizations , Feel free to switch up the ingredients to match your taste! Adding vegetables or using different meats can easily change up the flavor profile and make it your own.
Baked Mostaccioli with Meat Sauce and Cheese
- Prep Time: 20 minutes
- Cool Time: 0 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 16 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Halal
Description
Classic baked mostaccioli with meat sauce, creamy tomato, and melted mozzarella and Parmesan.
Ingredients
Scale
- 1 pound (454 g) mostaccioli pasta, or penne or rigatoni
- 1 pound (454 g) ground Italian sausage
- 1 pound (454 g) ground beef
- 1 tablespoon (15 ml) minced garlic
- 1 medium onion, finely diced
- 24 ounces (680 g) marinara sauce
- 15 ounces (425 g) crushed tomatoes
- 1/4 cup (60 ml) heavy cream
- 3 cups (340 g) shredded mozzarella cheese
- 1 cup (100 g) grated Parmesan cheese
- 1 tablespoon (7 g) Italian seasoning
- 1/21/2 teaspoon (3 g) sea salt
- 1/41/2 teaspoon (1 g) pepper
Instructions
- Step 1: Preheat the Oven: Preheat your oven to 375F. Ensure the oven reaches the temperature before baking for even cooking.
- Step 2: Cook the Pasta: Bring salted water to a boil and cook the mostaccioli according to package instructions until al dente, typically 11 minutes. Al dente pasta stays firm for baking and avoids mushiness.
- Step 3: Drain and Keep Starch: Drain the cooked pasta but do not rinse it. Retaining the starch allows the sauce to cling better to the pasta.
- Step 4: Brown the Meat: In a large skillet or pot over medium-high heat, cook the ground Italian sausage, ground beef, minced garlic, and diced onion together. Cook until the meat is no longer pink and begins to brown to develop rich flavor.
- Step 5: Simmer the Sauce: Add marinara sauce and crushed tomatoes to the browned meat mixture. Stir to combine and let the sauce simmer briefly to meld the flavors.
- Step 6: Mix in Cream and Seasonings: Stir in the heavy cream and Italian seasoning along with sea salt and pepper. Mix thoroughly to combine and enrich the sauce.
- Step 7: Combine Pasta with Sauce: Gently fold the cooked mostaccioli into the sauce, making sure all pasta is evenly coated with sauce.
- Step 8: Prepare to Bake: Spread the pasta and sauce mixture evenly into a 9×13 inch (23×33 cm) baking dish to ensure uniform cooking.
- Step 9: Cheese It Up: Evenly sprinkle the shredded mozzarella followed by the grated Parmesan cheese over the top. Use your fingers to gently spread the cheese for an even melt and golden crust.
- Step 10: Bake to Perfection: Bake uncovered in the preheated oven for 25 minutes. The cheese should just begin to turn a light golden brown, signaling it is ready.
- Step 11: Rest and Serve: Remove from oven and let the baked mostaccioli sit for 5 minutes before serving to allow flavors to settle.
Notes
- Storage – Room Temperature: Store baked mostaccioli in an airtight container at room temperature for up to 2 days, avoiding direct sunlight and heat.
- Storage – Refrigeration: Store in an airtight container in the refrigerator for up to 5 days. Reheat thoroughly before serving.
- Storage – Freezing: Wrap tightly in plastic wrap, then place in a freezer container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Expert Tip: If cheese does not melt evenly, cover the baking dish with foil for the first 15 minutes to trap steam and aid melting.
- Expert Tip: To ensure pasta is al dente, boil for 11 minutes in salted water before draining.
- Expert Tip: If sauce seems too dry before baking, add 1/4 cup (60 ml) chicken broth while simmering to keep sauce moist.
- Expert Tip: Rotate the baking dish halfway through baking if the top browns unevenly to promote consistent cooking.
- Expert Tip: If the dish is too runny after baking, let it rest for 10 minutes to thicken the sauce properly before serving.
- Reheating: Reheat leftovers in an oven-safe dish at 350 degrees F until heated through, about 20 minutes. Cover with foil if necessary to prevent excessive browning.
- Serving Suggestion: Serve baked mostaccioli with garlic bread or a green salad for a fresh contrast.
- Serving Suggestion: Top with extra marinara sauce or sprinkle fresh basil for enhanced flavor. Adding a dollop of ricotta cheese or a dash of red pepper flakes can elevate the dish.
- Variation: Substitute ground beef with ground turkey for a leaner meat sauce maintaining flavor.
- Variation: Add vegetables such as bell peppers, mushrooms, or spinach to the sauce for added nutrition.
- Variation: Use whole wheat or gluten-free pasta for a healthy or dietary variation.
- Ingredient Note: Choose good quality tubular pasta like mostaccioli, penne, or rigatoni for best sauce adherence.
- Ingredient Note: Use 80/20 lean ground beef for juiciness without dryness, or substitute with ground turkey for lower fat.
- Ingredient Note: Select a rich, flavorful marinara sauce with simple ingredients and minimal added sugar for superior taste.
- Ingredient Note: For cheeses, select whole milk shredded mozzarella for best melting and stretchy texture. Freshly grated Parmesan is recommended for sharp, nutty flavor.
- Ingredient Note: Minced fresh garlic cloves provide better aroma and flavor than garlic powder; mince finely to avoid bitterness.
- Ingredient Note: Italian seasoning blends dried basil, oregano, and thyme; fresh herbs can be used when available for brighter taste.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Mostaccioli pasta: Choose a good quality, tubular pasta that holds sauce well. Look for whole wheat or gluten-free options if preferred for a healthier twist.
- Ground beef: Opt for 80/20 lean beef for a juicy meat sauce! This fattiness keeps it flavorful without drying out. If you’re watching fat, ground turkey works too.
- Marinara sauce: Use a rich, flavorful marinara to enhance the overall taste. Look for brands with simple ingredients, less added sugar means better flavor.
- Ricotta cheese: Full-fat ricotta makes the dish creamy and indulgent! If you want a lighter option, look for part-skim ricotta that still delivers great texture.
- Shredded mozzarella: Go for a whole milk mozzarella for a stretchy texture that melts beautifully. Fresh mozzarella is another alternative for a gourmet touch!
- Parmesan cheese: Freshly grated Parmesan adds a salty, nutty flavor that complements the dish. Pre-grated is convenient but may lack some of the freshness.
- Garlic: Fresh garlic cloves add robust flavor! Mince them finely to release oils, but don’t overcook to avoid bitterness. Garlic powder can be a backup but lacks the same depth.
- Italian seasoning: A blend of dried herbs like basil, oregano, and thyme lifts the meat sauce to the next level. You can use fresh herbs for a brighter flavor in summer dishes.
- Mostaccioli pasta: Choose a good quality, tubular pasta that holds sauce well. Look for whole wheat or gluten-free options if preferred for a healthier twist.
- Ground beef: Opt for 80/20 lean beef for a juicy meat sauce! This fattiness keeps it flavorful without drying out. If you’re watching fat, ground turkey works too.
- Marinara sauce: Use a rich, flavorful marinara to enhance the overall taste. Look for brands with simple ingredients, less added sugar means better flavor.
- Ricotta cheese: Full-fat ricotta makes the dish creamy and indulgent! If you want a lighter option, look for part-skim ricotta that still delivers great texture.
- Shredded mozzarella: Go for a whole milk mozzarella for a stretchy texture that melts beautifully. Fresh mozzarella is another alternative for a gourmet touch!
- Parmesan cheese: Freshly grated Parmesan adds a salty, nutty flavor that complements the dish. Pre-grated is convenient but may lack some of the freshness.
- Garlic: Fresh garlic cloves add robust flavor! Mince them finely to release oils, but don’t overcook to avoid bitterness. Garlic powder can be a backup but lacks the same depth.
- Italian seasoning: A blend of dried herbs like basil, oregano, and thyme lifts the meat sauce to the next level. You can use fresh herbs for a brighter flavor in summer dishes.
Recipe Tips
- If cheese doesn’t melt evenly, try covering the dish with foil for the first 15 minutes of baking to trap steam.
- For undercooked pasta, make sure to boil for 10-12 minutes in salted water before draining, ensuring it’s al dente for baking.
- If sauce feels too dry, add 1/4 cup of chicken broth while simmering to keep it moist and rich during baking.
- When the top is browning unevenly, rotate the baking dish halfway through the 25-minute baking time for consistent cooking.
- If the dish seems too runny after baking, let it sit for 10 minutes to allow time for the sauce to thicken before serving.
Serving Suggestions
Serve baked mostaccioli with a side of garlic bread or a green salad for a refreshing contrast. Roasted vegetables or sautéed spinach also complement the hearty flavors of the dish well.
Use baked mostaccioli to make a meat pasta salad or layered pasta bake. Add it to stuffed bell peppers or as a filling in lasagna for a unique twist.
Top with marinara sauce or a sprinkle of fresh basil for additional flavor. A dollop of ricotta cheese or a dash of red pepper flakes can also heighten the dish’s profile.
Recipe variations
- You can use penne or rigatoni instead of mostaccioli to give this baked dish a slightly different texture while keeping a sturdy pasta base.
- Add 1 tablespoon of Italian seasoning along with ½ teaspoon sea salt and ¼ teaspoon pepper to the meat sauce for well-rounded herbal flavor.
- Either ground Italian sausage or ground beef works well as the primary meat in the sauce, or use a mix of both for richer taste.
- If scaling, use 2 pounds of pasta and 2 pounds each of meats with 6 cups mozzarella and 2 cups Parmesan for a larger 32-serving casserole. This recipe pairs nicely with Baked Ziti.
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How to Store?
To keep your baked mostaccioli fresh and delicious, follow these storage tips:
Room Temperature: Place baked mostaccioli in an airtight container at room temperature for up to 2 days. Avoid direct sunlight and heat.
Refrigeration: Store in an airtight container inside the refrigerator for up to 5 days. Reheat thoroughly before serving to maintain taste.
Freezing: Wrap the dish tightly in plastic wrap and place it inside a freezer container. Freeze up to 3 months. Thaw overnight in the refrigerator.
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