Description
This baked mostaccioli is a classic Italian-American comfort dish made with tender pasta, rich meat sauce, creamy ricotta, and layers of melted mozzarella. Perfect for family dinners, make-ahead meals, and entertaining.
Ingredients
Scale
For the Meat Sauce
- 1 tablespoon olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 lb ground beef (85/15)
- 1/2 lb sweet Italian sausage, casings removed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 (6 oz) can tomato paste
For the Pasta & Assembly
- 16 oz mostaccioli pasta (or penne/ziti)
- 15 oz whole milk ricotta cheese
- 1 large egg, beaten
- 1/2 cup grated Parmesan cheese, divided
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 16 oz mozzarella cheese, shredded and divided
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Heat olive oil in a large pot. Cook onion until soft, 5–7 minutes.
- Add garlic and cook 1 minute. Add beef and sausage; brown completely.
- Drain excess fat. Stir in seasonings and toast for 30 seconds.
- Add crushed tomatoes, tomato sauce, and tomato paste. Simmer 30–60 minutes.
- Cook pasta in salted water until just al dente. Drain.
- Mix ricotta, egg, 1/4 cup Parmesan, parsley, salt, and pepper.
- Toss pasta with 3 cups of meat sauce.
- Layer half the pasta in dish, dollop ricotta, add half mozzarella.
- Add remaining pasta, top with remaining sauce, mozzarella, and Parmesan.
- Bake uncovered 25–30 minutes until bubbly and golden.
- Rest 10–15 minutes before serving. Garnish with parsley.
Notes
Undercook pasta slightly so it finishes perfectly in the oven. Let the casserole rest before slicing for clean servings.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 550
- Sugar: 8g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 95mg
Keywords: baked mostaccioli, mostaccioli recipe, baked pasta casserole, Italian comfort food