Mostaccioli

Baked mostaccioli is a comforting pasta casserole made with smooth, tube-shaped noodles, a rich meat sauce, and plenty of cheese. Mostaccioli resembles penne, but its smooth surface and angled ends make it a hearty choice for thick sauces. This easy recipe serves six and is useful for family dinners, gatherings, or preparing a meal ahead.

Table of Contents

Ingredients for Baked Mostaccioli

The recipe combines beef and marinara with a little cream for a rich, cohesive sauce. Save some pasta water before draining the noodles; its starch helps loosen and blend the sauce.

12 ounces mostaccioli noodles
1 pound ground beef
1 shallot, chopped
3 cloves garlic, minced
24 ounces marinara sauce
¼ cup water or reserved pasta water
2 teaspoons Italian seasoning
1 cup half and half cream
1 cup shredded mozzarella cheese
¼ cup Parmesan
2–3 tablespoons chopped parsley or basil, optional

How to Make Baked Mostaccioli

1. Cook the pasta

Boil the noodles according to the package directions, stopping at al dente. They will continue cooking in the oven, so avoid making them too soft. Drain and reserve ¼ cup of the pasta water.

2. Prepare the meat sauce

While the pasta cooks, brown the ground beef in a large saucepan with the chopped shallot and minced garlic. Cook until no pink remains. If the beef has some fat, you generally will not need to add oil or butter. Drain excess fat if needed.

Stir in the marinara sauce. Pour the measured water or reserved pasta water into the empty marinara jar, close it, shake to collect the sauce left inside, and add the liquid to the pan. Mix in the Italian seasoning and half and half.

3. Assemble and bake

Heat the oven to 350°F. Add the cooked noodles to a 9 × 13-inch baking dish. Pour in the sauce and add about two-thirds of the mozzarella and Parmesan. Stir until the pasta is coated, then scatter the remaining cheese over the top.

Bake for 20 minutes, until hot and melted. Finish with chopped parsley or basil, if desired, and serve warm.

Tips and Substitutions

Choose another ground meat: Italian sausage, ground turkey, or ground chicken can replace the beef. The listed nutrition information is based on ground beef.
Use a different pasta shape: If mostaccioli is unavailable, substitute ziti, penne, or bow-tie pasta. Check the package directions and cook the pasta al dente.
Make it ahead: Assemble the dish and let it cool before freezing it unbaked. Thaw it before baking, and check that it is heated through before serving.
Keep the pasta firm: Undercooking slightly helps prevent soft noodles after the casserole spends time in the oven.

What to Serve with Mostaccioli

This filling pasta bake pairs well with a fresh salad or a vegetable side. Choose a simple side to balance the rich meat sauce and cheese.

Caesar salad
Seven-layer salad
Broccoli salad
Roasted asparagus
Roasted Brussels sprouts
Roasted green beans
Roasted cauliflower

Baked Mostaccioli Recipe

Yield: 6 servings
Prep time: 5 minutes
Cook time: 35 minutes
Total time: 40 minutes

This total time includes cooking the pasta and sauce as well as the 20-minute bake. For best results, have the baking dish ready while the sauce is cooking so you can assemble it promptly.

Nutrition Information

Per serving: 562 calories, 26 g fat (40% daily value), 12 g saturated fat (75%), 1 g trans fat, 1 g polyunsaturated fat, 10 g monounsaturated fat, 85 mg cholesterol (28%), 801 mg sodium (35%), 769 mg potassium (22%), 52 g carbohydrates (17%), 4 g fiber (17%), 8 g sugar (9%), 29 g protein (58%), 839 IU vitamin A (17%), 9 mg vitamin C (11%), 245 mg calcium (25%), and 4 mg iron (22%).

Daily value percentages are based on a 2,000-calorie diet. Nutrition values are estimates and may vary depending on the ingredients and products used.

Conclusion

Baked mostaccioli is an adaptable, make-ahead pasta casserole with tender noodles, savory meat sauce, and a cheesy topping. Cook the pasta al dente, reserve a little pasta water for the sauce, and serve the finished dish with salad or roasted vegetables for a satisfying meal.