Baked Mostaccioli

Baked Mostaccioli is a comforting Italian-American classic, ideal for feeding a crowd or a cozy weeknight meal. It features smooth, tube-shaped pasta coated in a rich Italian sausage marinara, layered with gooey, melty cheeses, then baked until golden and bubbling. With its crispy edges, tender center, and robust Italian flavors, this dish offers all the comfort of lasagna with less fuss.

Ingredients to Make Baked Mostaccioli Recipe

What is mostaccioli? Mostaccioli is a type of pasta similar to penne but with a smooth exterior instead of ridges. Its short, tubular shape is perfect for baked dishes, allowing plenty of sauce and melted cheese to get trapped inside each piece. This makes every bite rich, flavorful, and incredibly satisfying—ideal for hearty, comforting meals like baked mostaccioli. Ingredients you’ll need to make Baked Mostaccioli: (Scroll down for the full printable recipe card.)

• Pasta – One pound mostaccioli noodles forms the base of the dish.
• Protein – Spicy or sweet (mild) Italian sausage for the meat sauce.
• Onion and Garlic – Diced onion and minced garlic cloves adds an earthiness to the flavor.
• Seasonings – Italian seasoning, garlic salt or plain salt, black pepper or crushed red pepper flakes to taste.
• Pasta Sauce – Two 24 ounce jars of marinara sauce i.e. Bertolli Four Cheese, plus tomato sauce and tomato paste combine to form the base of the marinara sauce.
• Filling – Small curd cottage cheese and whole milk ricotta cheese for the creamy cheese layer.
• Shredded Cheese – Low moisture mozzarella cheese and Parmesan cheese for the Italian flavor profile.
• Herbs – Fresh parsley adds freshness and color.

How to Make the BEST Baked Mostaccioli Recipe

• Boil Pasta – Cook pasta in salted boiling water per the package instructions just until al dente. Drain well, then set aside.
• Heat Oven and Prepare Dish – Preheat oven to 375°F. Prepare a 13×9-inch baking dish with non-stick cooking spray. Set aside.
• Cook Italian Sausage – Cook sausage and onion in a large skillet until no pink remains.
• Add Pasta Sauce to the Sausage Mixture – Add minced garlic, Italian seasoning and salt and pepper. Add marinara sauce and cooked pasta. Stir to combine.
• Make the Cheese Mixture – Stir to combine the cottage cheese, ricotta, mozzarella and Parmesan cheese.
• Assemble Mostaccioli: Pour half of pasta mixture into the prepared baking dish.  Spread entire cottage cheese mixture over the pasta. Pour remaining pasta mixture on top of the cottage cheese.
• Sprinkle with Cheese – Top with remaining mozzarella, and Parmesan cheese.
• Oven – Bake per the recipe until bubbly around the edges and the cheese is lightly golden brown.
• Serve – Garnish with fresh parsley, slice and serve.

Kitchen Equipment to Make Easy Baked Mostaccioli

• 13×9-inch deep casserole dish or lasagna pan.
• Pasta pot for cooking the mostaccioli noodles.
• Large skillet or pot to make the sauce.
• Medium mixing bowl to make the ricotta cheese filling.
• Measuring cups and spoons.
• Cheese grater to prep the cheese. Because freshly grated cheese is best.

Recipe Variations

• Protein: Ground beef, ground turkey, or ground chicken all work well for the meat sauce—choose your favorite or what you have on hand.
• Cheese: For the best flavor and melt, shred your own cheese. However, a pre-shredded Italian blend is a convenient, time-saving option.
• Onion: You can use a sweet onion like Vidalia or similar for a milder flavor or a yellow onion for the sauce.
• Pasta: Mostaccioli is traditional, but rigatoni or penne are great substitutes and hold sauce just as well.
• Herbs: Fresh basil can be swapped in for parsley for a slightly different, aromatic twist.
• Vegetables: Boost the nutrition, fiber and texture by adding diced mushrooms, bell peppers, or zucchini to the sauce.

Storage and Leftovers

• Make-Ahead Tip: This pasta dish is great for making one day in advance. You can fully assemble the mostaccioli and then cover it with plastic wrap and pop it into the fridge overnight. Uncover, and allow some time on the counter to come to room temperature before baking per the recipe.
• Leftovers: Store leftover Baked Mostaccioli covered with aluminum foil or in an airtight container chilled in the refrigerator for up to 3 days.
• Reheating: Reheat in single servings in the microwave or in a preheated 350°F oven for 20 minutes or just until heated through. Lay a piece of foil on top to prevent the pasta from drying out.
• Freezer: You can freeze leftovers for up to 2 months. Thaw in the fridge and reheat just before serving.

More Italian Recipes to Make

• This Italian Sausage Rice Pilaf will up your side dish game.
• Family style Italian Sausage Stromboli.
• Braised Italian Pot Roast.
• Easy to make Cheesy Italian Sausage Stuffed Manicotti.
• Spaghetti and Meatballs is Italian comfort food.
• Baked Ziti is another casserole you can make in advance and bake just before serving.
• Serve this Meatball Pizza as an entree or an appetizer.
• Easy Cheesy Lasagna is a crowd favorite.
• Caprese Salad from food Network.

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Helpful Kitchen Items:

• 13×9-inch Dish
• Cheese Grater
• Spatula
• Chopping Board and Knives