Description
Baked Mostaccioli is a comforting Italian pasta casserole featuring tender mostaccioli pasta coated in a rich meat sauce made with ground beef and Italian sausage, layered with creamy ricotta, melty mozzarella, and sharp Parmesan cheeses, then baked to bubbly perfection. This hearty dish is perfect for family dinners or gatherings, offering a delicious blend of flavors and textures with a golden cheesy crust and savory sauce.
Ingredients
Scale
Pasta
- 1 pound mostaccioli pasta
Meat Sauce
- 1 pound ground beef
- 1/2 pound Italian sausage casings removed
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 jar (24 ounces) marinara sauce
- 1 can (15 ounces) tomato sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese and Garnish
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat Oven: Preheat the oven to 375°F to prepare for baking the assembled casserole.
- Cook Pasta: Boil mostaccioli pasta in salted water according to package instructions until just al dente, then drain and set aside to cool slightly.
- Prepare Meat Sauce: In a large skillet over medium heat, cook ground beef and Italian sausage until browned, breaking up the meat. Add diced onion and cook until softened, about 4 minutes. Stir in minced garlic and cook for 1 minute. Add marinara sauce, tomato sauce, Italian seasoning, salt, and pepper. Simmer for 10 minutes to let flavors meld.
- Combine Pasta and Sauce: In a large bowl, mix the cooked pasta with the meat sauce and ricotta cheese until the pasta is evenly coated with sauce and cheese.
- Layer Casserole: Grease a 9×13 inch baking dish. Spread half of the pasta mixture into the dish. Sprinkle with half the mozzarella and some Parmesan cheese. Add the remaining pasta mixture, then top with the remaining mozzarella and Parmesan cheeses.
- Bake Covered: Cover the dish with foil and bake for 20 minutes to allow the flavors to meld and cheese to melt.
- Bake Uncovered: Remove the foil and bake an additional 10 to 15 minutes until the cheese is melted, bubbly, and starting to brown.
- Rest and Garnish: Let the baked mostaccioli rest for 5 minutes before serving. Sprinkle with chopped fresh parsley for a fresh finish.
Notes
- For extra flavor and texture, add sautéed mushrooms or bell peppers to the meat sauce before combining with pasta.
- The dish can be assembled ahead and refrigerated before baking, making it convenient for meal prep.
- Leftovers store well in the refrigerator for up to three days and reheat nicely without losing flavor or texture.
