Cheesy Baked Mostaccioli Recipe – Easy Italian Comfort Food Dinner Idea
Cheesy baked mostaccioli is the ultimate pasta casserole for comfort food lovers! Tender pasta is tossed in marinara sauce, layered with mozzarella and Parmesan, then baked until golden and bubbly. Perfect for family dinners, potlucks, or whenever you’re craving a cozy Italian-inspired dish.
Equipment
- Large pot for boiling pasta
- Skillet (for sauce)
- Baking dish (9x13 inch)
- Mixing bowls
- Wooden spoon or spatula
- Aluminum foil
Ingredients
- 1 lb mostaccioli (or penne) pasta
- 2 tbsp olive oil
- 1 lb ground beef or Italian sausage (optional)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 jar (24 oz) marinara or tomato sauce
- 1 tsp Italian seasoning
- ½ tsp sugar (to balance acidity)
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- ½ cup ricotta (optional, for creaminess)
- Fresh basil or parsley for garnish
- Salt & pepper to taste
Instructions
- Cook Pasta: Boil pasta in salted water until al dente. Drain and set aside.
- Prepare Sauce: In skillet, heat olive oil. Sauté onion and garlic until fragrant. Add ground meat (if using) and cook until browned. Stir in tomato sauce, Italian seasoning, sugar, salt, and pepper. Simmer 10 minutes.
- Assemble Dish: In greased baking dish, layer pasta, sauce, and cheeses. Repeat layers, finishing with mozzarella and Parmesan on top.
- Bake: Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake another 10–15 minutes until cheese is golden and bubbly.
- Rest & Serve: Let rest 10 minutes before serving. Garnish with fresh herbs.
Notes
- Cook pasta al dente to avoid mushiness after baking.
- Use freshly grated cheese for best melt and flavor.
- Cover with foil during the first half of baking to retain moisture.
- Add spinach, zucchini, or mushrooms for a vegetarian twist.
- Double the recipe for gatherings—it disappears fast!