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–+ servings

Baked Mostaccioli Pasta Bake

This baked mostaccioli is a classic cheesy pasta casserole made with al dente pasta, a rich meat-and-tomato sauce, and a trio of ricotta, mozzarella, and parmesan baked until bubbly and golden.
Amanda
Prep Time 20 minutes
Cook Time 45 minutes
Rest time 5 minutes
Total Time 1 hour 10 minutes
Serving Size 8 servings

Equipment

  • Large pot (6-quart)
  • Colander
  • large skillet
  • Large mixing bowl
  • 9x13 inch baking dish
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Aluminum foil
  • Cheese grater (optional)

Ingredients

  • 1 lb mostaccioli pasta (or penne)
  • 2 tbsp olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 lb ground beef or ground Italian sausage
  • 0.5 lb sweet Italian sausage optional, for extra flavor
  • 24 oz marinara sauce 1 jar
  • 14 oz crushed tomatoes 1 can
  • 2 tbsp tomato paste
  • 15 oz ricotta cheese
  • 2 cups shredded mozzarella cheese divided
  • 0.5 cup grated parmesan cheese divided
  • 1 tsp Italian seasoning
  • 1 tsp dried oregano
  • 0.25 tsp crushed red pepper flakes optional
  • 1 tsp kosher salt plus more for pasta water, to taste
  • 0.5 tsp black pepper to taste
  • 2 tbsp fresh parsley chopped, for garnish

Instructions

  • Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  • Bring a large pot of well-salted water to a boil. Cook the mostaccioli until just al dente (about 8–9 minutes), then drain.
  • While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, 3–4 minutes. Stir in the garlic and cook 30 seconds.
  • Add the ground beef (and optional sausage). Cook, breaking it up, until browned. Drain excess fat if needed. Season with salt, pepper, Italian seasoning, oregano, and optional red pepper flakes.
  • Stir in the marinara sauce, crushed tomatoes, and tomato paste. Simmer 5 minutes to thicken slightly and let flavors meld.
  • In a large bowl (or the pasta pot), combine the drained pasta with the meat sauce. Mix in the ricotta, half of the mozzarella, and half of the parmesan.
  • Transfer the mixture to the prepared baking dish and spread evenly. Top with the remaining mozzarella and parmesan.
  • Cover tightly with foil and bake 20 minutes. Remove foil and bake 10–15 minutes more, until bubbling and lightly golden on top.
  • Rest 5 minutes before serving. Garnish with chopped parsley.

Notes

Make-ahead: assemble up to 1 day in advance, cover, and refrigerate. Bake straight from the fridge, adding 10–15 minutes to the covered bake time.
Storage: refrigerate leftovers 3–4 days; reheat until hot throughout. Freeze baked portions up to 2–3 months.
Variations: swap penne for mostaccioli; add sautéed mushrooms, bell peppers, or spinach to the sauce.

Nutrition

Calories: 650kcal | Protein: 30g | Saturated Fat: 11g | Cholesterol: 95mg | Sodium: 980mg