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Oven Baked Mostaccioli

Oven Baked Mostaccioli

A comforting and straightforward pasta bake that’s perfect for busy weeknights or feeding a crowd, offering a delicious way to enjoy a classic Italian-American dish. This baked mostaccioli recipe is designed for ease and maximum flavor, ensuring a satisfying meal with minimal fuss.
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Prep Time 30 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound mostaccioli pasta
  • 1 pound ground beef or Italian sausage
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 2 (28 ounce) cans crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg lightly beaten
  • 1/4 cup grated Parmesan cheese plus more for topping
  • 1 (8 ounce) package shredded mozzarella cheese

Equipment

  • 9x13 inch baking dish
  • Large pot
  • Large skillet
  • Medium Bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Bring a large pot of salted water to a boil. Add the mostaccioli and cook according to package directions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water, and set aside.
    1 pound mostaccioli pasta
  3. While the pasta is cooking, heat a large skillet over medium-high heat. Add the ground beef or Italian sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Add the chopped onion to the skillet and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
    1 pound ground beef or Italian sausage, 1 large onion, 2 cloves garlic
  4. Pour the crushed tomatoes and tomato sauce into the skillet with the meat and onions. Add the dried oregano, dried basil, salt, black pepper, and red pepper flakes (if using). Stir to combine. Bring the sauce to a simmer, then reduce the heat and let it cook for at least 10 minutes, allowing the flavors to meld.
    2 (28 ounce) cans crushed tomatoes, 1 (15 ounce) can tomato sauce, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon red pepper flakes
  5. In a medium bowl, combine the ricotta cheese, lightly beaten egg, and 1/4 cup grated Parmesan cheese. Mix well until smooth and creamy.
    1 (15 ounce) container ricotta cheese, 1 large egg, 1/4 cup grated Parmesan cheese
  6. In the same pot you used to cook the pasta (or a large mixing bowl), combine the drained mostaccioli with about half of the tomato meat sauce. Stir gently to coat the pasta evenly.
    1 pound mostaccioli pasta
  7. Spread half of the saucy pasta mixture evenly into the prepared baking dish. Dollop spoonfuls of the ricotta mixture evenly over the pasta layer. Sprinkle about half of the shredded mozzarella cheese over the ricotta.
    1 (8 ounce) package shredded mozzarella cheese
  8. Top with the remaining saucy pasta mixture, spreading it evenly. Pour the remaining tomato meat sauce over the top layer of pasta, ensuring complete coverage.
  9. Sprinkle the remaining mozzarella cheese and a little extra grated Parmesan cheese evenly over the top.
    1/4 cup grated Parmesan cheese, 1 (8 ounce) package shredded mozzarella cheese
  10. Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 20 minutes.
  11. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  12. Let the Oven Baked Mostaccioli rest for 5-10 minutes before serving. This allows the pasta to set slightly, making it easier to serve and preventing it from being too watery. Serve hot.

Notes

Leftover Oven Baked Mostaccioli can be stored in an airtight container in the refrigerator for up to 3-4 days. For freezing, allow the dish to cool completely before transferring to freezer-safe containers. It will keep for 2-3 months. Reheat leftovers in the microwave or oven.