Baked Mostaccioli

By Becky Hardin

Updated May 24, 2025

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Mostaccioli Recipe

4.57 from 125 votes

Prep: 10 minutes mins

Cook: 20 minutes mins

Bake Time: 40 minutes mins

Total: 1 hour hr 10 minutes mins

Servings: 8

Author: Becky Hardin

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Baked Mostaccioli is quick to prep and easy to make for a weeknight dinner everyone will love!

Step-by-step photos can be seen below the recipe card.

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Ingredients 

1x2x3x

• ▢ 1 pound mostaccioli pasta penne or ziti also work
• ▢ 1 pound Italian sausage or us ground beef, pork, chicken, or turkey
• ▢ ½ cup diced onion
• ▢ 3 cloves garlic minced
• ▢ 24 ounces marinara sauce 1 jar
• ▢ 15 ounces ricotta cheese store bought or homemade
• ▢ 1 large egg lightly beaten
• ▢ ½ teaspoon oregano Italian seasoning also works
• ▢ 2 cups shredded mozzarella cheese divided
• ▢ ½ cup shredded Parmesan cheese divided
• ▢ freshly chopped parsley for garnish

Instructions 

• Preheat oven to 350°F. Spray a 3-quart baking dish with cooking spray and set aside.
• Boil mostaccioli noodles to al dente according to package directions, then drain and rinse under cool water. Return the pasta to the empty pot.
  1 pound mostaccioli pasta
• In a large skillet set over medium-high heat, brown the Italian sausage, onion, and garlic until cooked through.
  1 pound Italian sausage, ½ cup diced onion, 3 cloves garlic
• Add the marinara sauce and stir, simmering for 3-4 minutes.
  24 ounces marinara sauce
• Pour the meat sauce into the pot of pasta and mix well.
• In a large bowl, combine the egg, ricotta cheese, oregano, 1 cup mozzarella cheese, and ¼ cup Parmesan cheese.
  15 ounces ricotta cheese, 1 large egg, ½ teaspoon oregano, 2 cups shredded mozzarella cheese, ½ cup shredded Parmesan cheese
• Place half of the pasta mixture into the prepared baking dish.
• Spread the ricotta mixture evenly across the pasta, then top with the remaining pasta mixture. Sprinkle the remaining cheeses on top.
• Cover with aluminum foil and bake for 30 minutes.
• Remove the aluminum foil and bake an additional 10 minutes, until the cheese is melted. Garnish with grated Parmesan cheese, chopped parsley, and serve.
  freshly chopped parsley

Becky’s Tips

• Turn this into a vegetarian-friendly mostaccioli by skipping the meat or using a plant-based meat crumble.
• Try adding some crushed red pepper flakes to the meat sauce to add a little spice.

Calories: 642kcalCarbohydrates: 51gProtein: 32gFat: 34gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 117mgSodium: 1192mgPotassium: 663mgFiber: 3gSugar: 6gVitamin A: 875IUVitamin C: 8mgCalcium: 368mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

Easy to make, Baked Mostaccioli is a weeknight dinner recipe that my family loves! Tender pasta gets tossed in a rich and hearty Italian meat sauce, then crowned with a decadent combination of creamy ricotta, Parmesan, and mozzarella cheese. The first time I made this, I knew it was a winner.

Baked Mostaccioli

I’ve made sure this baked pasta recipe is an Italian classic that’s quick to prep and easy to make. With all that cheese, my kids love it every time! Tender, chewy pasta with a thick and hearty meat sauce all covered in a layer of creamy ricotta, Parmesan, and mozzarella.

If you enjoy baked pasta, our Baked Spaghetti is made with similar ingredients, the differences are the types of noodles used and the middle layer of creamy ricotta cheese in the mostaccioli.

How to Make Baked Mostaccioli Step by Step

Get the oven going and prepare the baking dish: Preheat oven to 350°F. Spray a 3-quart baking dish with cooking spray and set aside.

Cook the mostaccioli: Boil 1 pound of mostaccioli noodles to al dente according to package directions, then drain and rinse under cool water. Return the pasta to the empty pot.

Cook the meat: In a large skillet set over medium-high heat, brown 1 pound of Italian sausage, 1/2 cup diced onion, and 3 garlic cloves until cooked through.

Make the sauce: Add 24 ounces of marinara sauce and stir, simmering for 3-4 minutes.

Add to the pasta: Pour the meat sauce into the pot of pasta and mix well.

Prepare the cheese mixture: In a large bowl, combine the egg, 15 ounces of ricotta cheese, 1/2 teaspoon oregano, 1 cup mozzarella cheese, and ¼ cup Parmesan cheese.

Transfer the pasta mixture: Place half of the pasta mixture into the prepared baking dish.

Add the cheese layer: Spread the ricotta mixture evenly across the pasta, then top with the remaining pasta mixture. Sprinkle the remaining cheeses on top.

Bake: Cover with aluminum foil and bake for 30 minutes.

Uncover: Remove the aluminum foil and bake an additional 10 minutes, until the cheese is melted.

Garnish and serve: Garnish with grated Parmesan cheese, chopped parsley, and serve.

Storage

To store leftovers, place pasta in an airtight container and keep it in the refrigerator up to 4 days. To freeze, let the baked pasta cool to room temperature, then transfer it into freezer-safe containers. Keep it in the freezer for up to 3 months. Thaw it overnight in the fridge before reheating.

To make this ahead of time, make the recipe through step 8, cover tightly, and refrigerate for up to 2 days. When you’re ready to bake it, pop it in the oven and bake accordingly. It might need a couple of extra minutes in the oven.

Serving Suggestions

I find that this easily can be served as a full meal on its own, but when I need an extra side or two, I love to serve it with our Copycat Olive Garden Breadsticks and Chicken Caesar Salad. When I find it’s a night where we need some veggies, I’ll quickly Roast Vegetables In The Air Fryer or make Cheesy Roasted Zucchini.

more baked pasta recipes to try!

Crockpot Baked Ziti

Cheesy Bacon Gnocchi Bake

Baked Mac and Cheese

Baked Feta Pasta Recipe