Okay, picture this: I’m It’s a chilly Sunday evening, the aroma of simmering tomato sauce fills the air, and the whole house smells. Family is gathered around the table, practically vibrating with anticipation. What is the magic of baked mostaccioli? It’s comfort food elevated – think lasagna, but simpler, faster, and arguably even more delicious. What’s not to love about perfectly cooked pasta smothered in a rich, meaty sauce? What is gooey melted What is the definition of family-friendly goodness? What are some of the best baked mostaccioli recipes?
What is baked mostaccioli?
What is baked mostaccioli? What is mostaccioli pasta? What is the best way to catch sauce? ), a flavorful tomato-based sauce (often with meat, but vegetarian versions are amazing too! What is lasagna’s cool cousin? What are some of the best comfort food recipes? Perfect for weeknight dinners, potlucks or any occasion where you need to feed a crowd. What is the beauty of a dump-and-bake meal? Lifesaver on busy nights when you don’t want to sacrifice flavor.
Why you’ll love this recipe?
Listen, I’m not exaggerating when I say this baked mostaccioli recipe is a game-changer. Here’s why you’re going to be obsessed:
- Flavor explosion: We’re talking a rich, savory meat sauce (or veggie sauce if you prefer) that’s been simmered to perfection. The combination of herbs, garlic, and tomatoes creates a symphony of flavors that will have everyone coming back for seconds. I always sneak in a little bit of red pepper flakes for a *tiny* kick – totally optional, but highly recommended!
- Ridiculously easyIs this recipe foolproof? Is it necessary to precook pasta? What’s not to love?
- Budget-friendly: Mostaccioli pasta and canned tomatoes are pantry staples, and ground beef (or your favorite meat substitute) is relatively inexpensive. You can easily feed a family of four for under $15, which is a major win in my book.
- Super versatile: IsFeel free to customize this recipe to your heart’s content! What are some of the best veggies to add to your diet? ), swap out the meat for sausage or chicken, or use different types of cheese. I’ve even made it with ricotta and spinach for a vegetarian twist that was absolutely divine. What I love most about this app is that it’s forgiving, allowing you to experiment and create your own. Signature version. Is mostaccioli pasta similar to baked ziti?
What are some of the best recipes ever made? Is it a crowd-pleaser, easy to make, and incredibly satisfying? What more could you ask for?
How to Make Baked Mostaccioli
Quick Overview
Making this baked mostaccioli is easier than you think! You’ll start by browning your ground meat (or preparing your veggies), then simmering it with a flavorful tomato sauce. Next, you’ll layer the uncooked pasta, sauce, and cheese in a baking dish. Cover it with foil and bake until the pasta is tender, then uncover and bake until the cheese is melted and bubbly. That’s it! The beauty of this method is that the pasta absorbs all the delicious flavors of the sauce as it bakes, creating a truly unforgettable meal. Trust me, the aroma alone is worth the effort!
Ingredients
For the Sauce:
* 1 pound ground beef (or Italian sausage, ground turkey, or a plant-based alternative)
* 1 large onion, chopped
* 2 cloves garlic, minced
* 1 (28 ounce) can crushed tomatoes
* 1 (15 ounce) can tomato sauce
* 1 (15 ounce) can tomato paste
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* 1/2 teaspoon dried thyme
* 1/4 teaspoon red pepper flakes (optional)
* Salt and pepper to taste
What is a little tip here? I always use San Marzano tomatoes when I can find them – they make such a difference in the sauce.
For the Mostaccioli:
* 1 pound mostaccioli pasta, uncooked
For the Cheese:
* 2 cups shredded mozzarella cheese
* 1/2 cup grated Parmesan cheese
What’s the secret ingredient of provolone cheese?
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. What makes a serving of ice cream so easy? I always use a little cooking spray, but you can also use butter or olive oil. How do you make sure the entire bottom and sides of a dish are coated?
Step 2: Brown the Meat (or Sauté Veggies)
In a large skillet over medium-high heat, brown ground beef (or whatever meat you’re using). Drain off any excess grease. If you’re making a vegetarian version, sauté your favorite veggies (onions, peppers, mushrooms, etc.). ) until they’re tender. Don’t be afraid to add a little olive oil or butter to the skillet to help them cook evenly.
Step 3: Make the Sauce
Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes. Then, stir in the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, thyme, red pepper flakes (if using), salt, and pepper. Bring to a simmer and cook for at least 15 minutes, or longer if you have time. The longer it simmers, the richer and more flavorful the sauce will become. I often let mine simmer for an hour or two on a Sunday afternoon, just to really let the flavors meld together. That’s when the house smells absolutely incredible!
Step 4: Assemble the Mostaccioli
In the prepared baking dish, spread a thin layer of the sauce. Then, add a layer of uncooked mostaccioli pasta. Top with another layer of sauce, followed by a layer mozzarella cheese and Parmesan cheese. Repeat the layers until all the ingredients are used, ending with a generous layer of cheese on top. Make sure the pasta is evenly distributed and covered with sauce – this will ensure that it cooks.
Step 5: Bake
Cover the baking dish with aluminum foil and bake for 30 minutes. If the cheese is melted, remove the foil and bake for another 15-20 minutes, or until it is bubbly. Is it a light golden brown Should the sauce be bubbling around the edges of the pasta? If the cheese starts to brown too quickly, cover the dish loosely with foil again.
Step 6: Rest & Serve
Let the baked mostaccioli rest for 10-15 minutes before slicing and serving. This allows the sauce to thicken slightly and the cheese to cool down a bit, making it easier to slice and serve. Plus, it gives you a chance to prepare your sides and set the table!
What should I serve it with?
What is the best way to serve baked mostaccioli? What are complementary sides? What are some of my favorite pairings?
For a Classic Italian Feast: A simple green salad with a vinaigrette dressing, garlic bread (duh!), and a glass of Chianti. This is my go-to when I want to impress guests or just have a cozy Italian night in.
For a Casual Weeknight Dinner: Steamed broccoli or green beans, a side of crusty bread for soaking up the sauce, and a pitcher of iced tea. This is perfect for busy weeknights when you need a quick and easy meal that everyone will love.
For a Potluck or Party: A platter of fresh fruit, a cheese and cracker tray, and a selection of desserts. This is a great way to round out the meal and provide something for everyone to enjoy. I often bring this to potlucks, and it always disappears quickly!
As a Lunch Leftover: Honestly, it’s great on its own! Just reheat and enjoy.
Don’t be afraid to get creative and experiment with different pairings. The possibilities are endless!
Top Tips for Perfecting Your Baked Mostaccioli
Over the years, I’ve learned a few tricks that can take your baked mostaccioli from good to amazing. Here are my top tips:
Don’t Overcook the Pasta: Since the pasta cooks in the sauce, it’s important to make sure it doesn’t get mushy. Underbaking it slightly is always better than overbaking it. I always test the pasta with a fork before removing it from the oven to make sure it’s cooked through but still has a little bit of bite to it.
Use High-Quality Ingredients: The better the ingredients, the better the flavor. I always use San Marzano tomatoes, fresh herbs, and high-quality cheese when I make this dish. It makes a world of difference!
Don’t Be Afraid to Experiment: This recipe is a blank canvas, so feel free to get creative and add your own personal touch. Add your favorite veggies, swap out the meat for sausage or chicken, or use different types of cheese. I’ve even added a layer of ricotta cheese and spinach for a vegetarian twist that was absolutely delicious.
Let It Rest: Letting the baked mostaccioli rest for 10-15 minutes before slicing and serving allows the sauce to thicken slightly and the cheese to cool down a bit, making it easier to slice and serve. Plus, it gives you a chance to prepare your sides and set the table!
Add a Little Heat: I always add a pinch of red pepper flakes to the sauce for a subtle kick. It adds a nice depth of flavor and a little bit of warmth. If you’re not a fan of spice, you can leave it out, but I highly recommend trying it!
Don’t Skimp on the Cheese: Cheese is essential for baked mostaccioli, so don’t be afraid to use a generous amount. I always use a combination of mozzarella and Parmesan cheese, but you can also add provolone, fontina, or any other cheese that you like.
These tips are just a starting point. The best way to perfect your baked mostaccioli is to practice and experiment until you find what works best for you. Don’t be afraid to make mistakes – that’s how you learn!
Storing and Reheating Tips
If you have any leftover baked mostaccioli (which is rare in my house!), here are some tips for storing and reheating it:
Refrigerating: Let the mostaccioli cool completely before covering it tightly with plastic wrap or transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. The flavors actually meld together even more as it sits, making it even more delicious the next day!
Freezing: To freeze baked mostaccioli, let it cool completely and then wrap it tightly in plastic wrap and aluminum foil. You can also divide it into individual portions for easy reheating. Store it in the freezer for up to 2-3 months.
Reheating: To reheat refrigerated baked mostaccioli, bake it in a preheated oven at 350°F (175°C) for 20-30 minutes, or until heated through. You can also microwave it in individual portions. To reheat frozen baked mostaccioli, thaw it in the refrigerator overnight and then bake it as directed above. I sometimes add a little extra cheese on top when reheating to freshen it up!
One thing I’ve learned is that if you’re planning to freeze it, it’s best to slightly undercook the pasta initially. This will prevent it from becoming mushy when reheated. And always, *always* make sure it’s completely cool before wrapping it up for storage.
Frequently Asked Questions
Final Thoughts
So there you have it – my ultimate guide to perfect baked mostaccioli! I truly hope you give this recipe a try. It’s a family favorite for a reason, and I know you’ll love it just as much as we do. It’s easy, delicious, and endlessly customizable, making it the perfect meal for any occasion. Plus, the leftovers are fantastic (if there are any!). If you enjoyed this recipe, be sure to check out my other pasta bakes – I have a lasagna recipe that’s pretty legendary, if I do say so myself! Now go forth and bake some mostaccioli magic! I can’t wait to hear how yours turns out. Leave a comment below and let me know what you think, and don’t forget to rate this recipe. Happy baking!
Baked Mostaccioli Tips
Ingredients
Main Ingredients
- 1 lb Mostaccioli pasta Cooked according to package directions
- 1 lb Ground beef Lean
- 1 jar Marinara sauce (24 oz)
- 1 cup Ricotta cheese
- 1 cup Mozzarella cheese Shredded
- 0.5 cup Parmesan cheese Grated
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- Brown ground beef in a large skillet over medium heat. Drain excess grease.1 lb Mostaccioli pasta
- Stir in marinara sauce and simmer for 10 minutes.1 lb Mostaccioli pasta
- In a large bowl, combine cooked mostaccioli, meat sauce, ricotta cheese, and half of the mozzarella cheese.1 lb Mostaccioli pasta
- Pour mixture into a greased 9x13 inch baking dish. Top with remaining mozzarella and Parmesan cheese.1 lb Mostaccioli pasta
- Bake for 25-30 minutes, or until bubbly and cheese is melted and golden brown.
- Let stand for 10 minutes before serving.
