My Italian neighbor showed me this dish, and we knew we had to snag the recipe!


Oh, Mostaccioli! This humble pasta dish truly captures the heart with its simple charm, standing proudly among its more famous pasta relatives. Originating from the culinary heaven that is Italy, Mostaccioli proves that even the simplest pasta can be transformed into a feast for the senses. With its ridged, tubular shape, it's perfectly designed to hug every drop of sauce and melted cheese, making each bite a delightful explosion of flavors.

Baked Mostaccioli is not just a dish; it's a warm embrace on a plate, ideal for any occasion that calls for comfort food without the fuss. It's the dish I turn to for potlucks, family dinners, or those nights when you crave something deliciously cozy. Not only is it hearty and satisfying, but it also has the magical property of tasting even better the next day, transforming your lunchbox into a treasure chest of joy.

To balance the rich, hearty goodness of Baked Mostaccioli, a crisp, green salad is a perfect companion. A Caesar or arugula salad dressed in a tangy vinaigrette cuts through the richness beautifully. And, of course, what's pasta night without the mandatory garlic bread? It's an all-out celebration of carbs, and we're here for it!

Baked Mostaccioli


1 pound Mostaccioli pasta

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 pound ground beef or Italian sausage

1 (24-ounce) jar of your favorite marinara sauce

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese, divided

1 teaspoon Italian seasoning

Salt and pepper, to taste

Fresh basil for garnish (optional)


Preheat the Oven: Set it to 375°F (190°C) to get ready for the magic to happen.

Pasta Prep: Boil Mostaccioli in salted water until al dente, then drain.

Sauté: In a skillet, heat olive oil and cook the onion and garlic until soft.

Brown the Meat: Add your choice of meat to the skillet, cooking until no pink remains. Drain any excess fat.

Simmer the Sauce: Add the marinara sauce to the meat, letting the flavors blend for a few minutes.

Combine: Toss the cooked pasta with the sauce, half the mozzarella, and half the Parmesan.

Bake: Transfer to a baking dish, top with the remaining cheese, and sprinkle with Italian seasoning. Bake for 25 minutes or until the cheese is bubbly and golden.

Rest and Serve: Let the dish cool slightly before serving, garnished with fresh basil if desired.

Variations & Tips:

Lighten it up with ground turkey and part-skim cheeses.

Get adventurous with roasted vegetables for added flavor and nutrition.

Prep ahead for an easy meal; it's even freezer-friendly for future dinners.

Allowing the dish to rest post-baking ensures perfect serving and flavor integration.

Leftovers reheat well, offering a delicious encore of the night before.

Baked Mostaccioli is more than just a meal; it's a testament to the joy of simple, good food shared with loved ones. Dive into this dish and let its comforting embrace and delicious flavors bring a taste of Italy straight to your table.

Post a Comment

Previous Post Next Post