Name: The Best Baked Mostaccioli
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: 1 lb mostaccioli pasta (or penne/ziti); 1 tbsp olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 1 lb ground beef or Italian sausage; 3 cups marinara or spaghetti sauce; 1 cup crushed tomatoes (optional); 1 tsp dried oregano; 1 tsp dried basil; 1 cup ricotta or cottage cheese (optional); 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; Salt and pepper, to taste

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The Best Baked Mostaccioli is one of my favorite comforting pasta dishes — rich, cheesy, and packed with hearty flavor. It’s made with tender mostaccioli noodles, a meaty tomato sauce, and layers of gooey melted cheese all baked to bubbly perfection. I love how it feeds a crowd, holds up well for leftovers, and comes together with minimal effort.

Why You’ll Love This Recipe

I love this recipe because it brings everything I want in a baked pasta — a savory, seasoned sauce, perfectly cooked pasta, and plenty of melted cheese. It’s simple enough for a weeknight dinner but feels special enough to serve to guests. Plus, it’s incredibly easy to prepare ahead and pop in the oven when I’m ready. The Best Baked Mostaccioli

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

mostaccioli pasta (or penne/ziti if needed)
ground beef or Italian sausage
onion, chopped
garlic, minced
marinara or spaghetti sauce (store-bought or homemade)
crushed tomatoes (optional, for a thicker sauce)
dried oregano and basil
ricotta or cottage cheese (optional layer)
mozzarella cheese, shredded
Parmesan cheese, grated
olive oil
salt and pepper

Directions

I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
I boil the mostaccioli in salted water until just al dente, then drain and set aside.
In a large skillet, I sauté the chopped onion in olive oil until soft, then add the garlic and cook briefly.
I add the ground beef or sausage and cook until browned, draining excess grease if needed.
I stir in the marinara sauce, crushed tomatoes (if using), and dried herbs, letting the sauce simmer for 10 minutes.
I combine the cooked pasta with most of the sauce, saving a little to layer on top.
I spoon half the pasta mixture into the baking dish, then layer with ricotta (if using), mozzarella, and Parmesan.
I add the rest of the pasta and top with remaining sauce and more cheese.
I cover with foil and bake for 25 minutes, then uncover and bake another 10–15 minutes until the top is bubbly and golden.

Servings and Timing

This recipe makes about 6–8 servings. It takes me about 20 minutes to prep and 35–40 minutes to bake — ready in about 1 hour.

Variations

Sometimes I use a mix of beef and sausage for deeper flavor. I’ve made a vegetarian version by skipping the meat and adding mushrooms, zucchini, or spinach. For extra creaminess, I mix the ricotta with an egg and some Parmesan. I’ve also topped it with fresh basil or red pepper flakes before serving for a little kick.

Storage/Reheating

I store leftovers in the fridge for up to 4 days. It reheats well in the oven or microwave — I just add a splash of water or sauce before reheating to keep it moist. It also freezes beautifully — I wrap portions or the full dish tightly and freeze for up to 3 months. The Best Baked Mostaccioli

FAQs

What is mostaccioli?

Mostaccioli is a smooth, tube-shaped pasta similar to penne, but without ridges. It holds up well in baked dishes.

Can I make this dish ahead of time?

Yes, I often assemble it fully, cover, and refrigerate overnight. I add 10–15 minutes to the bake time if it’s coming straight from the fridge.

Can I use a different pasta shape?

Absolutely — penne or ziti work great as substitutes for mostaccioli.

What cheese blend works best?

I use mozzarella for meltiness, ricotta for creaminess, and Parmesan for sharp flavor — but I mix and match based on what I have.

How do I keep the pasta from drying out?

I make sure to use enough sauce and cover the dish for most of the bake time. I only uncover it at the end to get that golden top.

Conclusion

The Best Baked Mostaccioli is my go-to when I want a satisfying, crowd-pleasing pasta dish. It’s comforting, flavorful, and packed with cheesy goodness in every bite. Whether I’m cooking for my family or prepping for a potluck, this baked pasta never fails — it’s easy, filling, and always a favorite.