Mostaccioli Recipe

a dish of pasta with meat and cheese in it.

Course: Dinner, Main Course

Cuisine: American, Italian

Prep Time: 10

Cook Time: 20

Bake Time: 40

Total Time: 1 10

Servings:

Calories: 642kcal

Author: Becky Hardin

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

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Ingredients

1 pound mostaccioli pasta
1 pound Italian sausage
½ cup diced onion
3 cloves garlic minced
24 ounces marinara sauce 1 jar
15 ounces ricotta cheese
1 large egg lightly beaten
½ teaspoon oregano
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

Video

Notes

To make baked mostaccioli 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 extra minutes in the oven as it will be cold when it goes into the oven.

Storage: Store leftovers in an airtight container and keep it in the refrigerator up to 4 days. Or freeze for up to 3 months. Thaw it overnight in the fridge before reheating.

Nutrition