Mostaccioli

There’s something undeniably comforting about a bubbling dish of baked Mostaccioli. It’s hearty, saucy, cheesy, and exactly what you want to dig into after a long day. With layers of tender pasta, savory meat sauce, and melty cheese all baked together until golden and bubbling, this classic Italian-American favorite never goes out of style.

Behind the Recipe

Mostaccioli has been a go-to recipe in my family for as long as I can remember. It made its way to nearly every potluck, Sunday dinner, or holiday gathering. The best part? It’s easy enough for weeknights but special enough to impress guests. The way the sauce nestles into every tube of pasta, and the cheese browns just right on top—it’s a dinner you’ll crave over and over.

Recipe Origin or Trivia

Mostaccioli, named after the mustache-shaped pasta it was originally made with, is often confused with ziti or baked penne. While similar in structure and taste, Mostaccioli usually uses a smoother pasta without ridges. It’s a beloved dish in Italian-American households, especially in the Midwest, where it often graces the table at family-style dinners and celebrations.

Why You’ll Love Mostaccioli

This recipe is like a warm hug in casserole form. Here’s why it earns a permanent place in your rotation:

Versatile: Easy to adapt with different meats, sauces, or cheese blends.

Budget-Friendly: Uses affordable pantry and fridge staples.

Quick and Easy: Simple prep with mostly hands-off bake time.

Customizable: Make it vegetarian or spice it up with chili flakes.

Crowd-Pleasing: Always a hit at parties and family dinners.

Make-Ahead Friendly: Assemble ahead and bake when ready.

Great for Leftovers: Reheats beautifully and freezes well.

Chef’s Pro Tips for Perfect Results

A few tricks go a long way in making your Mostaccioli unforgettable:

1. Cook pasta just until al dente—it finishes cooking in the oven.
2. Layer cheese inside and on top for melty bites throughout.
3. Brown the meat well to deepen the flavor of the sauce.
4. Use foil for the first half of baking to keep it moist, then uncover to crisp.
5. Let it rest for 10 minutes before serving so it holds together better.

Kitchen Tools You’ll Need

You don’t need a fancy setup for this comfort classic—just the basics:

Large Pot: To boil the pasta.

Skillet: For browning the meat and building the sauce.

9×13 Baking Dish: Perfect for even cooking and serving.

Mixing Bowl: To combine cheese layers if needed.

Aluminum Foil: Helps bake evenly and keeps cheese from burning.

Ingredients in Mostaccioli

This ingredient list is simple, classic, and packed with flavor in every layer.

1. Mostaccioli (or penne) pasta: 1 pound, cooked al dente. Tube-shaped pasta that soaks up sauce beautifully.
2. Ground Beef: 1 pound. Savory and hearty base for the meat sauce.
3. Onion: 1 medium, chopped. Adds a sweet, aromatic depth.
4. Garlic Cloves: 3 cloves, minced. Delivers that irresistible Italian aroma.
5. Marinara Sauce: 3 cups. The heart of the dish—rich, tomato-based, and seasoned.
6. Tomato Paste: 2 tablespoons. Boosts the intensity of the sauce.
7. Ricotta Cheese: 1 cup. Adds creamy, mild flavor in the layers.
8. Mozzarella Cheese: 2 cups, shredded. Melts beautifully and adds gooey texture.
9. Parmesan Cheese: ½ cup, grated. For salty, nutty topping.
10. Olive Oil: 2 tablespoons. Used to sauté the aromatics.
11. Italian Seasoning: 1 teaspoon. Blends herbs for a classic finish.

Ingredient Substitutions

No worries if you’re missing a few things—here’s how to swap smartly:

Ground Beef: Try ground turkey, chicken, or sausage.

Ricotta Cheese: Cottage cheese or a béchamel layer works too.

Marinara Sauce: Use crushed tomatoes and season to taste.

Parmesan Cheese: Pecorino Romano adds a sharper edge.

Mostaccioli Pasta: Penne, ziti, or rigatoni are great backups.

Ingredient Spotlight

Ricotta Cheese: This creamy addition lightens up the texture and adds richness between layers without being overpowering.

Tomato Paste: A small spoonful packs a flavor punch. It gives depth, thickness, and a touch of sweetness that elevates the sauce.

Instructions for Making Mostaccioli

Here’s how to bring this beloved classic together—no stress, just cheesy satisfaction.

1. Preheat Your Equipment:
   Preheat oven to 375°F and lightly grease a 9×13 baking dish.
2. Combine Ingredients:
   In a large skillet, heat olive oil over medium. Sauté onion until soft, about 5 minutes. Add garlic and cook 1 minute. Stir in ground beef and brown until fully cooked.
3. Prepare Your Cooking Vessel:
   Stir in marinara sauce and tomato paste. Season with Italian seasoning, salt, and pepper to taste. Simmer for 5–7 minutes.
4. Assemble the Dish:
   In a large bowl, combine cooked pasta with the meat sauce. Layer half in the baking dish, dollop ricotta over, sprinkle with mozzarella. Repeat the layers and top with parmesan.
5. Cook to Perfection:
   Cover with foil and bake for 20 minutes. Remove foil and bake for another 10–15 minutes until golden and bubbling.
6. Finishing Touches:
   Let the dish rest for 10 minutes before slicing to help it set.
7. Serve and Enjoy:
   Serve hot with garlic bread and a sprinkle of fresh parsley or basil.

Texture & Flavor Secrets

This baked pasta is the ultimate comfort food symphony—al dente pasta, creamy ricotta pockets, gooey mozzarella, a savory meat sauce, and that crispy parmesan crown. Each bite has contrast and richness that keeps you going back for more.

Cooking Tips & Tricks

Make your Mostaccioli sing with these extra tips:

• Use a combo of mozzarella and provolone for extra melty goodness.
• Add spinach or mushrooms to sneak in extra veggies.
• Bake in a cast iron skillet for crispy edges.
• Stir in red pepper flakes for a touch of heat.

What to Avoid

To keep your bake from falling flat, steer clear of these:

• Overcooking pasta—it’ll go mushy after baking.
• Using dry cheese—shred it fresh for best melt.
• Skipping the rest time—it helps flavors settle and texture hold.

Nutrition Facts

Servings: 6
Calories per serving: 540
Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Make-Ahead and Storage Tips

You can assemble the entire dish ahead, cover, and refrigerate for up to 24 hours before baking. Leftovers store well in the fridge for 4 days. Reheat in the oven for best texture, or microwave individual portions. It also freezes well—just wrap tightly and label.

How to Serve Mostaccioli

Serve it hot from the oven with a side of garlic bread, a crisp Caesar salad, or roasted vegetables. It’s a fantastic all-in-one meal, but a sprinkle of extra cheese and fresh herbs really takes it over the top.

Creative Leftover Transformations

Leftover Mostaccioli? Here’s how to make it new again:

• Cut into squares and pan-fry for crispy pasta bites.
• Layer into a frittata for a brunchy twist.
• Stuff into bell peppers and bake.

Additional Tips

• Use high-quality marinara for maximum flavor with minimal effort.
• Add a layer of shredded cheese in the middle for extra melt.
• Brush the top layer with garlic butter before baking uncovered for golden perfection.

Make It a Showstopper

Top with fresh basil, cracked black pepper, and extra parmesan just before serving. Present it in the baking dish or on a wooden board with a bread basket nearby for that cozy, rustic feel.

Variations to Try

• Spicy Mostaccioli: Add hot Italian sausage or crushed red pepper.
• Vegetarian Version: Use mushrooms, spinach, or lentils instead of meat.
• Four-Cheese Bake: Add provolone, gouda, or fontina to the mix.
• Creamy Alfredo Twist: Use a mix of marinara and Alfredo sauces.
• Pesto Mostaccioli: Swirl in basil pesto before baking for a fragrant variation.

FAQ’s

Q1: Can I make this ahead of time?

A1: Yes, assemble it fully and refrigerate for up to 24 hours before baking.

Q2: Is Mostaccioli the same as baked ziti?

A2: Very similar, but Mostaccioli usually uses smooth pasta, while ziti is often ridged.

Q3: Can I freeze it?

A3: Absolutely. Freeze before or after baking in a tightly wrapped dish.

Q4: What cheeses can I use?

A4: Ricotta, mozzarella, parmesan, provolone, or even fontina.

Q5: Can I make it vegetarian?

A5: Yes, use sautéed vegetables or lentils instead of meat.

Q6: What’s the best sauce to use?

A6: A high-quality marinara or homemade meat sauce works great.

Q7: Do I need to cover it while baking?

A7: Yes, cover for the first 20 minutes to keep it moist, then uncover for browning.

Q8: What wine pairs well with this?

A8: A medium-bodied red like Chianti or Merlot complements it beautifully.

Q9: Can I use gluten-free pasta?

A9: Yes, just cook it slightly under to avoid mushiness when baked.

Q10: What can I serve on the side?

A10: Garlic bread, salad, or roasted veggies are perfect accompaniments.

Conclusion

Baked Mostaccioli is everything you want in a cozy, crowd-pleasing meal—easy to make, rich in flavor, and endlessly satisfying. Whether it’s a weeknight dinner or a celebration table centerpiece, this classic dish delivers every single time. Make it once, and it’s bound to become a staple in your kitchen.

Print