If you’re searching for a heartwarming meal that combines gooey cheese, tender pasta, and robust tomato flavor, this Baked Mostaccioli Recipe is your new best friend. Imagine layers of perfectly cooked Mostaccioli pasta enveloped in a rich blend of ricotta, mozzarella, and Parmesan cheeses, all baked to golden perfection in savory marinara sauce. It’s the kind of dish that feels like a warm hug on a plate, perfect for family dinners or anytime you want to treat yourself to something truly comforting. Once you try this recipe, it will quickly become one of your favorite go-to meals that’s both simple and irresistibly delicious.
Ingredients You’ll Need
This Baked Mostaccioli Recipe relies on straightforward ingredients that are easy to find but essential for creating the beautiful balance of taste, texture, and color. Each component plays a key role—from the pasta providing the perfect bite to the cheeses creating a luscious creaminess, and the sauce bringing that vibrant, tangy tomato goodness.
- Mostaccioli pasta (2 oz): The slightly ridged tubular pasta holds sauce beautifully and offers a satisfying chew.
- Marinara sauce (1 jar, 24 oz): Choose a quality sauce that brings rich tomato flavor and a hint of herbs.
- Ricotta cheese (1 cup): Adds creamy softness that contrasts nicely with the other cheeses.
- Shredded mozzarella cheese (1 cup): Melts perfectly to create that golden, bubbly top layer.
- Grated Parmesan cheese (1/4 cup): Provides a sharp, nutty dimension next to the milder cheeses.
- Large egg (1): Binds the cheese mixture for a cohesive bite in every forkful.
- Fresh parsley (1/2 cup, chopped): Adds a pop of color and fresh herbaceous brightness.
- Garlic (2 cloves, minced): Boosts flavor with its warm, aromatic punch.
- Italian seasoning (1 teaspoon): A fragrant blend of herbs that enhances the sauce and cheese mixture.
- Salt and pepper to taste: Essential seasonings that bring out all the flavors.
How to Make Baked Mostaccioli Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 375°F (190°C). This step primes your kitchen to bake the dish evenly, ensuring the cheese melts perfectly and the flavors meld beautifully.
Step 2: Cook the Mostaccioli Pasta
Boil the Mostaccioli pasta until it’s al dente, just firm to the bite. This texture helps the pasta maintain its shape and absorb the sauce without becoming mushy once baked.
Step 3: Prepare the Cheesy Mixture
In a large mixing bowl, combine ricotta, shredded mozzarella, grated Parmesan, a beaten egg, minced garlic, Italian seasoning, salt, and pepper. Stir everything until smooth and well incorporated. This creamy blend is the heart of the casserole, offering a luscious cheese experience in every bite.
Step 4: Layer the Casserole
Grab a 9×13-inch baking dish and start with a thin coat of marinara sauce spread across the bottom. Add a layer of the cooked Mostaccioli pasta, then spoon a generous layer of the cheesy mixture over the top. Repeat these layers—sauce, pasta, cheese—until your ingredients are used up, finishing with a hearty layer of shredded mozzarella to get that irresistible golden crust.
Step 5: Bake to Perfection
Cover the dish with foil and bake for 25 to 30 minutes. This allows the flavors to marry and the cheese to melt without drying out. Then, remove the foil and bake for an additional 10 minutes so the top can get beautifully browned and bubbly, creating that iconic baked pasta casserole appeal.
Step 6: Garnish and Serve
Once it’s out of the oven, sprinkle freshly chopped parsley on top for a vibrant finish and optional red pepper flakes if you want a gentle kick. Serve this piping-hot and watch it disappear fast!
How to Serve Baked Mostaccioli Recipe
Garnishes
A sprinkle of fresh chopped parsley not only adds a lovely green contrast but also brightens the dish’s flavor. If you enjoy a little spice, a dusting of red pepper flakes works beautifully with the rich cheese and tomato sauce.
Side Dishes
This Baked Mostaccioli Recipe pairs wonderfully with crisp garlic bread that offers a crunchy texture contrast and a hint of buttery garlic goodness. A simple fresh green salad tossed in a light vinaigrette adds a refreshing brightness, balancing out the richness of the baked pasta.
Creative Ways to Present
For a fun twist, try serving portions in individual ramekins to keep it elegant for dinner parties. Or layer in mason jars for portable, personalized servings that look as cute as they taste. No matter how you plate it, this dish dazzles with its homey appeal.
Make Ahead and Storage
Storing Leftovers
Let your baked mostaccioli cool completely before transferring it into an airtight container. Stored in the fridge, it stays fresh for up to three days, making it a perfect make-ahead meal for busy weeknights.
Freezing
You can freeze this dish for up to one month. Wrap it tightly with plastic wrap and aluminum foil to prevent freezer burn. When you’re ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through to recapture that fresh-baked texture. Alternatively, microwave with a splash of milk to keep the pasta moist and creamy.
FAQs
Can I use a different pasta instead of Mostaccioli?
Absolutely! Rigatoni, penne, or ziti work just as well, as their tubular shape holds the sauce nicely, similar to Mostaccioli.
Is it possible to make this recipe vegetarian?
Yes, this recipe is naturally vegetarian since it contains no meat. Just make sure your marinara sauce is free of animal products.
Can I prepare this dish in advance?
Definitely! You can assemble the casserole a day ahead and refrigerate it. When ready to bake, just add extra baking time to ensure it’s heated through.
How can I make this recipe spicier?
Add some red pepper flakes to the cheese mixture or sprinkle them on top before baking to give it a nice gentle heat kick.
What’s the best way to prevent the pasta from getting mushy?
Cook the pasta al dente and avoid over-layering sauce to keep the texture firm. Also, be sure not to overbake the casserole.
Final Thoughts
This Baked Mostaccioli Recipe is a wonderful celebration of cheesy, saucy pasta goodness that feels like a hug for your taste buds. Simple yet utterly comforting, it’s the kind of dish that invites sharing and makes every meal feel special. So gather your ingredients, roll up your sleeves, and give this recipe a try—you’re sure to fall in love with it just as much as I have. Happy cooking!
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Baked Mostaccioli Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 2
- Category: Pasta Casserole
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Baked Mostaccioli is a comforting and cheesy Italian-American pasta casserole featuring layers of al dente mostaccioli, rich marinara sauce, and a luscious mixture of ricotta, mozzarella, and Parmesan cheeses. Baked to perfection with a golden, bubbly cheese topping and garnished with fresh parsley, this dish is perfect for family dinners or special occasions.
Ingredients
Pasta & Sauce
- 2 oz Mostaccioli pasta
- 1 jar (24 oz) marinara or tomato pasta sauce
Cheese Mixture
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
Seasonings & Garnish
- 1/2 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Optional: red pepper flakes for garnish
Instructions
- Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it’s ready when your casserole is assembled.
- Cook the Pasta: Boil the mostaccioli according to the package instructions until al dente, then drain well and set aside to prevent overcooking during baking.
- Mix the Cheesy Mixture: In a large bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, beaten egg, minced garlic, Italian seasoning, salt, and pepper. Stir thoroughly until the mixture is smooth and well incorporated.
- Layer the Casserole: Spread a thin, even layer of marinara sauce on the bottom of a 9×13-inch baking dish to prevent sticking and add flavor.
- Add Pasta Layer: Place a layer of the cooked mostaccioli over the sauce, distributing it evenly.
- Add Cheese Layer: Spoon half of the cheese mixture on top of the pasta, spreading it evenly for consistent flavor in every bite.
- Repeat Layers: Continue layering with the remaining marinara sauce, pasta, and the remaining cheese mixture, finishing with a generous layer of shredded mozzarella on top for a golden crust.
- Bake Covered: Cover the dish with foil and bake for 25 to 30 minutes. This allows the flavors to meld and the cheese to melt uniformly.
- Bake Uncovered: Remove the foil and bake for an additional 10 minutes. This step browns the cheese, creating a bubbly, golden top layer.
- Garnish and Serve: Once baked, sprinkle chopped fresh parsley and optional red pepper flakes over the casserole. Serve hot for optimal flavor and texture.
Notes
- Use fresh, high-quality cheeses for a creamier texture and better flavor.
- Cook mostaccioli just until al dente to prevent mushiness after baking.
- Spread layers evenly to ensure consistent cooking and flavor distribution.
- Leftovers can be refrigerated for up to 3 days or frozen for up to one month.
- Reheat gently in the oven or microwave, adding a splash of milk if the casserole dries out.
- Pair with garlic bread and a fresh salad to complete the meal.
