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A 9x13 inch baking dish filled with baked mostaccioli casserole, topped with golden brown mozzarella and fresh parsley.

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
Cook Time 55 minutes
Total Time 1 hour 15 minutes
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.