Baked Mostaccioli

5 from 2 votes

Get ready to dig into a pasta dish that's the epitome of comfort food with a classy twist. This Baked Mostaccioli combines tender pasta, a rich meat sauce, and gooey cheese all baked to perfection. It's like a warm hug in casserole form, making it the ultimate crowd-pleaser for any gathering or family dinner.

Prep Time20

Cook Time1

Total Time21

Course: Dinner

Cuisine: American, Italian

Servings:

Calories: 415kcal

Author: Joanna Cismaru

Equipment

9x13-inch Casserole Dish

Ingredients

1 pound mostaccioli pasta
1 pound ground beef
28 ounces crushed tomatoes
15 ounces tomato sauce
1 tablespoon olive oil
1 medium onion chopped
3 cloves garlic minced
1 teaspoon dried basil
1 teaspoon dried oregano
¼ teaspoon red pepper flakes
salt and pepper to taste
2 cups mozzarella cheese shredded
¼ cup Parmesan cheese shredded
fresh basil for garnish

US Customary - Metric

Instructions

Preheat your oven to 375°F (190°C). Grease a 9x13 inch (23x33 cm) baking dish with cooking spray.
Cook the mostaccioli pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook, breaking it up into small pieces, until it is browned and cooked through.
Add the chopped onion and minced garlic to the skillet, and cook until the onion is softened, about 3-4 minutes.
Add the crushed tomatoes, tomato sauce, dried basil, dried oregano, red pepper flakes, salt, and pepper to the skillet. Stir to combine and bring the mixture to a simmer.
Let the sauce simmer for about 15 minutes, stirring occasionally, until it has thickened slightly.
Add the cooked mostaccioli pasta to the skillet with the sauce, and stir to combine.
Transfer the pasta and sauce mixture to the prepared baking dish, and sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the top.
Cover the baking dish with aluminum foil and bake for 20 minutes.
Remove the aluminum foil and bake for another 10-15 minutes, until the cheese is melted and bubbly and the edges are golden brown.
Let the baked mostaccioli cool for a few minutes before serving. Garnish with fresh basil, if desired.

Notes

Pasta Choice: Mostaccioli pasta works best for this recipe, but you can substitute with penne or ziti if needed.
Meat Options: Ground beef is a classic choice, but ground turkey or sausage can also be used for a different flavor profile.
Cheese Variations: Feel free to experiment with other cheese blends like a mix of mozzarella and fontina or even a touch of Gouda for a smoky note.
Make-Ahead: This dish can be assembled a day ahead, refrigerated, and then baked just before serving. Extend baking time by 5-10 minutes if baking from chilled.

Nutrition