Baked Mostaccioli: The Ultimate Cheesy Casserole

Get ready to fall in love with your new favorite comfort food: this ultimate Baked Mostaccioli recipe. It’s a hearty, cheesy, and incredibly satisfying pasta casserole that brings everyone to the table. Layers of tender mostaccioli pasta are tossed in a rich, savory meat sauce, mixed with a creamy ricotta cheese filling, and baked under a golden, bubbly blanket of mozzarella and Parmesan. It’s the perfect dish for a cozy family dinner, a potluck, or meal prepping for the week.

This isn’t just another pasta bake; it’s a carefully perfected method to ensure every bite is packed with flavor and moisture. Say goodbye to dry, disappointing pasta casseroles. We’re sharing all the secrets to a perfect bake every time. For another guaranteed family-pleaser, check out this amazing Italian sausage pasta bake.

Why You’ll Love This Cheesy Baked Mostaccioli Recipe

• Incredibly Flavorful: A rich, slow-simmered meat sauce combined with creamy cheeses creates a depth of flavor that’s simply irresistible.
• Perfectly Cheesy: With a trio of ricotta, mozzarella, and Parmesan, the cheese pull is absolutely epic.
• Crowd-Pleasing Comfort: This is the kind of meal that feels like a warm hug. It’s guaranteed to be a hit with both kids and adults.
• Great for Meal Prep: This recipe is fantastic for making ahead. You can assemble it in the morning or even the day before, then bake when you’re ready.

What is Mostaccioli?

Mostaccioli, which means “little mustaches” in Italian, is a type of smooth, tube-shaped pasta, very similar to penne. The key difference is that mostaccioli noodles are cut at a diagonal angle, but unlike penne, they have a smooth surface rather than ridges. This smooth texture works beautifully in baked dishes, allowing the sauce to coat it perfectly without getting trapped in ridges.

The Key Ingredients for Perfect Baked Mostaccioli

The magic of this dish comes from using simple, high-quality ingredients. Here’s what you’ll need to create this masterpiece.

For the Hearty Meat Sauce

• Ground Beef & Italian Sausage: Using a 50/50 mix provides the best flavor—richness from the beef and savory herbs from the sausage.
• Onion & Garlic: The essential aromatic base for any great Italian sauce.
• Crushed Tomatoes: Use a high-quality brand for a sauce with a bright, fresh tomato flavor.
• Italian Seasoning: A classic blend of dried oregano, basil, and thyme that brings it all together.

For the Creamy Cheese Filling

• Whole Milk Ricotta Cheese: Don’t skimp here! Whole milk ricotta is creamier and richer, preventing a grainy texture.
• Parmesan Cheese: Freshly grated Parmesan adds a salty, nutty flavor that elevates the dish.
• Egg: This acts as a binder, helping the ricotta filling stay creamy and luscious as it bakes.
• Fresh Parsley: Adds a touch of freshness and color to the cheese mixture.

For the Pasta and Assembly

• Mostaccioli Pasta: Cook it just until al dente, as it will continue to cook in the oven.
• Mozzarella Cheese: Use low-moisture, whole milk mozzarella, freshly shredded for the best melt and classic cheese pull.

How to Make Baked Mostaccioli Step-by-Step

Creating this stunning casserole is easier than you think. Just follow these simple steps for a perfect result.

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the mostaccioli according to package directions until it’s just al dente. Drain and set aside.
2. Brown the Meat: In a large Dutch oven or skillet, cook the ground beef and Italian sausage over medium-high heat until browned. Drain off any excess grease.
3. Build the Sauce: Add the chopped onion to the skillet and cook until softened. Stir in the minced garlic and cook for another minute until fragrant. Pour in the crushed tomatoes, and season with Italian seasoning, salt, and pepper. Bring the sauce to a simmer and let it cook for at least 15 minutes to allow the flavors to meld.
4. Mix the Cheese Filling: In a medium bowl, combine the ricotta cheese, half of the grated Parmesan cheese, the egg, and fresh parsley. Mix until smooth.
5. Combine Pasta and Sauce: Add the cooked pasta to the meat sauce, stirring gently to coat every noodle.
6. Assemble the Casserole: Preheat your oven to 375°F (190°C). Spread half of the pasta and sauce mixture into the bottom of a 9×13-inch baking dish. Dollop the ricotta mixture evenly over the top. Sprinkle with half of the shredded mozzarella. Top with the remaining pasta mixture.
7. Bake to Perfection: Sprinkle the remaining mozzarella and Parmesan cheese over the top. Cover the baking dish with foil and bake for 20 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown. Let it rest for 10 minutes before serving.

Pro Tips for the Best Mostaccioli Casserole

• Don’t Overcook the Pasta: The pasta will absorb sauce and continue cooking in the oven. Pulling it from the water when it’s still firm (al dente) is key to avoiding a mushy final dish.
• Shred Your Own Cheese: Pre-shredded cheese is often coated in anti-caking agents that prevent it from melting smoothly. For the ultimate cheesy topping, buy blocks of mozzarella and Parmesan and shred them yourself.
• Use Full-Fat Cheeses: Full-fat ricotta and mozzarella provide the creamiest texture and richest flavor.
• Let it Rest: Allowing the baked mostaccioli to rest for 10-15 minutes after it comes out of the oven is crucial. This lets the casserole set, making it much easier to serve clean, beautiful portions.

Delicious Variations to Try

While this classic recipe is a knockout, it’s also a great base for customization. If you enjoy experimenting, consider trying a creamy white sauce version with chicken instead of beef. Here are a few other ideas:

• Spicy Mostaccioli: Add a pinch of red pepper flakes to the meat sauce for a little kick.
• Vegetarian Mostaccioli: Omit the meat and load up the sauce with sautéed mushrooms, bell peppers, and zucchini for a hearty vegetarian option.
• Extra Creamy Version: Mix a half cup of heavy cream into the meat sauce before assembling for an even more decadent dish.

What to Serve with Baked Mostaccioli

This cheesy baked mostaccioli is a hearty meal on its own, but it pairs wonderfully with a few simple sides. A crisp green salad with a simple vinaigrette, some garlic bread for soaking up the extra sauce, or a side of steamed green beans are all excellent choices. For a different kind of cheesy delight, these bacon cheeseburger pinwheels are always a crowd-pleaser.

Make-Ahead and Storage Instructions

Making it Ahead

This is the perfect make-ahead meal. You can assemble the entire casserole up to 24 hours in advance. Just cover it tightly with foil and refrigerate. When you’re ready to eat, you may need to add about 10-15 minutes to the initial covered baking time since it will be starting from cold.

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or a larger amount in an oven-safe dish at 350°F until warmed through.

Freezing Baked Mostaccioli

This casserole freezes beautifully. You can freeze it baked or unbaked. For an unbaked casserole, assemble it in a freezer-safe dish, cover it tightly with plastic wrap and then a layer of foil, and freeze for up to 3 months. To bake from frozen, remove the plastic wrap, cover with foil, and bake at 375°F for about 60-70 minutes, then uncover and bake for another 15-20 minutes until bubbly. You can also freeze individual portions for quick and easy meals.

Frequently Asked Questions

The Best Baked Mostaccioli Recipe

Baked Mostaccioli: The Ultimate Cheesy Casserole

This Baked Mostaccioli is the ultimate comfort food! Tender pasta is layered with a rich meat sauce, creamy ricotta, and a golden, bubbly topping of mozzarella and Parmesan cheese. Perfect for family dinners and make-ahead meals.

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb mostaccioli pasta
• 1 lb ground beef 80/20 recommended
• 1 lb Italian sausage mild or hot
• 1 large onion finely chopped
• 4 cloves garlic minced
• 28 oz crushed tomatoes one large can
• 2 tsp Italian seasoning
• 1 tsp salt or to taste
• 1/2 tsp black pepper or to taste
• 15 oz whole milk ricotta cheese
• 1 cup Parmesan cheese freshly grated, divided
• 1 large egg lightly beaten
• 1/4 cup fresh parsley chopped
• 4 cups shredded whole milk mozzarella cheese divided

Equipment

• 1 9x13 inch baking dish
• 1 Large skillet or Dutch oven
• 1 Large pot

Method

 

1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
2. Cook the mostaccioli pasta in a large pot of salted water according to package instructions until al dente. Drain well.
3. While the pasta cooks, brown the ground beef and Italian sausage in a large skillet or Dutch oven over medium-high heat. Drain excess grease.
4. Add the chopped onion to the skillet and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
5. Stir in the crushed tomatoes, Italian seasoning, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
6. In a separate bowl, mix together the ricotta cheese, 1/2 cup of the Parmesan cheese, the beaten egg, and chopped parsley until well combined.
7. Add the drained pasta to the meat sauce and stir to combine.
8. Spread half of the pasta and sauce mixture into the prepared baking dish. Top with even dollops of the ricotta mixture. Sprinkle with 2 cups of the mozzarella cheese.
9. Top with the remaining pasta mixture. Sprinkle the remaining 2 cups of mozzarella and 1/2 cup of Parmesan cheese over the top.
10. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, until the cheese is bubbly and golden brown.
11. Let the casserole rest for 10-15 minutes before serving.

Notes

Tip 1: For the best flavor, use a combination of ground beef and Italian sausage.
Tip 2: Shred your own mozzarella and Parmesan cheese from a block. It melts much better than pre-shredded varieties.
Tip 3: Don't overcook your pasta initially; it will finish cooking in the oven.

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