Mostaccioli recipe
There’s something magical about a dish that combines comfort, flavor, and a touch of elegance. Baked mostaccioli is a pasta lover’s dream, offering layers of rich, savory meat sauce and creamy ricotta crowned with bubbling, golden mozzarella.
This dish is everything you love about lasagna, reimagined with smooth mostaccioli pasta that captures every drop of sauce. It’s hearty enough for a family dinner yet special enough for gatherings, bringing warmth and satisfaction to any table.
Whether you’re a seasoned cook or new to baked pasta dishes, this recipe is as rewarding to make as it is to eat. Get ready to experience the joy of comfort food done right!
Baked Mostaccioli Ingredients: A Harmony of Flavors
- Mostaccioli Pasta: The smooth, tubular pasta is the perfect vessel, capturing every bit of the savory sauce and creamy cheese.
- Ground Beef and Sweet Italian Sausage: A rich, meaty foundation that delivers depth and hearty flavor in every bite.
- San Marzano Crushed Tomatoes: Sweet, tangy, and robust, these tomatoes create the heart of the sauce.
- Whole-Milk Ricotta: Creamy and luscious, it adds a velvety layer that balances the boldness of the meat sauce.
- Part-Skim Mozzarella: Melted to golden perfection, it’s the crowning glory that makes every forkful irresistible.
- Fresh Parsley: A sprinkle of brightness that enhances and completes the dish.
Ultimate Baked Mostaccioli Recipe
The best baked mostaccioli delivers all the rich, comforting flavors of a classic lasagna with a fraction of the effort. This recipe features tender pasta, a savory meat sauce, creamy ricotta, and golden, bubbling mozzarella, making it a dish you’ll want to prepare again and again. Below, discover practical tips, serving ideas, and answers to common questions to elevate your cooking experience.
Recipe Tips
- Perfect Pasta Texture
Cook your mostaccioli to just shy of al dente—about 1 to 2 minutes less than package instructions. This ensures the pasta holds its shape and doesn’t overcook when baked in the oven. Toss the drained pasta with a bit of olive oil to prevent sticking before adding it to the sauce. - Enhance the Flavor
For a deeper flavor, let the meat sauce simmer for 30–45 minutes instead of 15 minutes. This extra time allows the flavors of the tomatoes, garlic, and spices to meld beautifully. Using San Marzano tomatoes enhances the sauce’s richness, so opt for them if possible. - Layer with Love
When spreading the ricotta mixture, use an offset spatula for an even layer. Adding the cheese in thin, consistent layers ensures every bite is creamy and indulgent without being overly heavy. Sprinkle a bit of Pecorino Romano between layers for extra cheesy goodness.
What to Serve with Baked Mostaccioli
- Garlic Bread
A side of warm, buttery garlic bread is the perfect companion. The crispy crust and soft interior make it ideal for soaking up the hearty meat sauce. - Simple Green Salad
Serve with a refreshing green salad tossed with balsamic vinaigrette. The crisp, tangy flavors of the salad provide a pleasant contrast to the richness of the baked pasta. - Roasted Vegetables
Roasted zucchini, bell peppers, or asparagus add a healthy and flavorful element to the meal. A drizzle of olive oil and a sprinkle of Italian seasoning make them irresistible.
FAQ
1. Can I make this dish ahead of time?
Yes! Assemble the baked mostaccioli up to 24 hours in advance, cover it tightly with foil, and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes before placing it in the oven.
2. Can I freeze baked mostaccioli?
Absolutely. You can freeze the assembled, unbaked dish for up to 3 months. Wrap it tightly in foil and plastic wrap. When ready to bake, thaw overnight in the refrigerator and bake as directed.
3. What can I substitute for ricotta cheese?
If you’re out of ricotta, cottage cheese or mascarpone can work as substitutes. Blend cottage cheese until smooth for a texture similar to ricotta.
4. Can I use a different pasta?
Yes, ziti or penne are excellent alternatives to mostaccioli. Choose a tubular pasta that can hold the sauce and cheese well.
With these tips, serving suggestions, and answers to common questions, your baked mostaccioli will be a show-stopping centerpiece for any meal. Buon appetito!
Mostaccioli
Ingredients
- 1 tablespoon olive oil plus additional for greasing the baking dish
- 1 pound mostaccioli pasta
- 1 small yellow onion finely chopped
- 4 cloves garlic minced
- 1/2 pound ground beef 80/20 blend
- 1/2 pound sweet Italian sausage casings removed (approximately three links)
- 2 tablespoons tomato paste
- One 28-ounce can crushed tomatoes preferably San Marzano
- 3 sprigs fresh parsley plus 1 tablespoon finely chopped parsley for garnish
- 1/2 teaspoon dried oregano plus 1/4 teaspoon for ricotta mixture
- Pinch of crushed red pepper flakes optional
- Kosher salt and freshly ground black pepper to taste
- 1 large egg
- One 15-ounce container of whole-milk ricotta cheese
- 1/4 cup plus 3 tablespoons finely grated Pecorino Romano cheese
- 8 ounces part-skim mozzarella cheese freshly shredded (about 2 cups)
Instructions
- Prepare the Meat Sauce
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion along with a generous pinch of salt and a few grinds of black pepper. Sauté until softened and translucent, approximately 5 minutes. Incorporate the ground beef and Italian sausage, breaking them apart with a wooden spoon. Cook until browned and no pink remains, about 8 minutes. Add garlic, tomato paste, oregano, and red pepper flakes (if using), and cook for 1–2 minutes, stirring until fragrant.
- Introduce the crushed tomatoes, parsley sprigs, and 1/4 cup water. Stir well to combine. Reduce the heat to medium-low, partially cover with a lid, and simmer for 15 minutes, occasionally stirring, until the sauce thickens slightly. Adjust seasoning with additional salt and pepper as needed. Discard the parsley sprigs once the sauce is complete.
- Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the mostaccioli according to the package instructions until al dente. Drain thoroughly and toss with a drizzle of olive oil to prevent sticking.
- Prepare the Ricotta Mixture
- In a medium bowl, combine the ricotta, 1/4 cup Pecorino Romano, the egg, remaining 1/4 teaspoon oregano, a pinch of salt, and a few grinds of black pepper. Mix until smooth and fully incorporated.
- Assemble the Dish
- Preheat the oven to 350°F (175°C). Lightly grease the bottom and sides of a 9-by-13-inch baking dish with olive oil. Mix the cooked mostaccioli with the meat sauce until well coated. Spread half the pasta mixture evenly into the prepared dish.
- Carefully layer the ricotta mixture on top, spreading it evenly with a spatula. Add the remaining pasta mixture over the ricotta. Sprinkle the mozzarella cheese and the remaining 3 tablespoons Pecorino Romano evenly over the top.
- Bake
- Cover the dish with aluminum foil and bake for 20 minutes, or until thoroughly heated. Remove the foil and continue baking for an additional 10–15 minutes, or until the cheese is fully melted and the edges of the dish are bubbling.
- Garnish and Serve
- Remove the dish from the oven and let it rest for 5 minutes before serving. Garnish with the chopped parsley. Serve warm.
