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
Scale
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.
