Baked Mostaccioli Recipe | Cheesy Comfort Food

I just pulled a pan of baked mostaccioli out of the oven, and let me tell you—it’s everything I hoped for. After making this dish, I felt like I’d stumbled upon a perfect comfort food: cheesy, saucy, and full of flavor.

It’s easier than lasagna, yet gives almost the same cozy satisfaction. Once I tasted it, with the melted cheese, juicy sausage, and tender pasta, I knew I’d make it again and again.

If you’re craving something hearty but not too complicated, this baked mostaccioli recipe is a winner, and you can also enjoy a creamy twist like this Italian Mac and Cheese recipe for another cheesy pasta night.

Ingredients

Below are the ingredients you’ll need. I include pro tips for making each one shine.

1 pound uncooked mostaccioli pasta — Mostaccioli is like penne lisce (smooth penne). If you can’t find it, regular penne or ziti works great.
1 pound Italian sausage, mild — Using mild sausage lets the sauce and cheese flavors come through; sweet or spicy could be used if you prefer more kick.
½ medium onion, chopped — Sweet onions (like Vidalia or Walla Walla) bring a softer, milder flavor than sharper white onions.
4 cloves garlic, minced — Fresh garlic gives better aroma and flavor than pre-minced in jars.
½ teaspoon red pepper flakes (optional) — For warmth; skip or reduce if you don’t want any heat.
2 (24-ounce) jars marinara sauce — Using a good jarred sauce saves time. Pick the brand you love, because it sets the foundation.
2 cups shredded mozzarella cheese — Melted mozzarella gives that gooey topping everyone loves. Fresh shredded works better than pre-shredded.
Salt & pepper, to taste — Always adjust at the end for the best balance.
Fresh basil and/or parsley, for serving (optional) — Adds color and freshness.

Cheese layer:

8 ounces ricotta cheese — Whole-milk ricotta makes it creamy.
1 cup freshly grated Parmesan cheese — Grating from a block adds sharper, more authentic flavor.
½ teaspoon garlic powder — A subtle layer of garlic flavor without overpowering.
½ teaspoon dried oregano — Brings a herby depth that complements the sausage and sauce.

Note: Serves about 8 people.

Variations

If you want to tweak things, these alternate options are fun and useful. For more pasta inspiration, check out our full collection of pasta recipes to explore different sauces and flavor ideas.

Dairy-free version: Use dairy-free ricotta and mozzarella substitutes (plant-based cheeses), and nutritional yeast instead of Parmesan.
Flavor enhancing add-ins: Stir in chopped roasted red peppers, sliced mushrooms, or spinach (fresh, not frozen) for extra veggies. Smoked paprika or Italian seasoning can deepen the flavor.
Protein swaps: Replace Italian sausage with ground beef, turkey, or even sausage alternatives for dietary needs. If using leaner meat, add extra herbs to compensate.
Lower heat / mild-flavored: Omit red pepper flakes or use mild sausage. Use light-mozzarella for less fat.

Cooking Time

Here’s how long the recipe takes from start to finish:

Prep Time: about 15 minutes
Cooking Time (in oven/broiling included): about 50 minutes
Total Time: roughly 1 hour 5 minutes

Equipment You Need

Here are the tools I found helpful (and why):

9×13-inch baking dish — for layering the pasta, cheese, and sauce, and baking evenly.
Large pot — to boil the pasta and later toss everything together.
Skillet (medium-to-large) — for cooking the sausage and onions until browned.
Cheese grater or Microplane zester — for freshly grated Parmesan (or any hard cheese).
Large spoon or tongs — to mix sauce, pasta, and meat evenly without breaking the pasta.

How to Make a Baked Mostaccioli Recipe?

Here’s the step-by-step you follow to pull this dish together. If you love rich, restaurant-style flavors, you might also like a decadent dish such as the Pasta Da Vinci Cheesecake Factory copycat for another comforting dinner option.

Preheat & Prep Cheese Layer

I begin by heating my oven to 375°F (190°C) and moving the rack to the upper third so the top cheese browns nicely. In a medium bowl, I mix ricotta, freshly grated Parmesan, garlic powder, and dried oregano until smooth. I put this cheese mixture aside for later layering.

Cook Pasta & Meat Mixture

While the oven heats, I boil the mostaccioli in salted water but stop 2 minutes earlier than the package says, so the pasta is just under-done.

Meanwhile, in the skillet I cook the Italian sausage and chopped onion over medium-high heat until the sausage is browned and cooked through, breaking it apart. I then add garlic and red pepper flakes and cook a short minute until fragrant, draining excess fat.

Assemble, Bake, & Broil

I return the drained pasta to the large pot, pour in the meat-onion-garlic mix, then add marinara sauce, tossing until everything is coated. Half of this mixture goes into the baking dish.

Then I spoon the ricotta layer over that, not worrying about perfect evenness. I top with the remaining pasta mixture, spread it out, then cover with mozzarella.

I bake uncovered for about 20 minutes, then switch to broil for a few minutes until the top is bubbling and golden—watching carefully so it doesn’t burn. Finally, I season with salt & pepper, and garnish with fresh basil or parsley if desired.

Additional Tips for Making this Recipe Better

Here are things I learned so my version comes out even better:

Let the pasta be slightly undercooked — it finishes cooking in the oven without turning mushy.
Grate cheeses fresh — the melt will be creamier and taste more vivid. Pre-grated cheeses often have anti-caking agents that affect melt.
Use a high-quality marinara — since sauce is a major flavor component, a great sauce saves the day.
Broil at the end only once the cheese is well melted — keeps top crunchy and golden without burning.
Rest a few minutes after baking — it helps everything settle, making it easier to cut and serve neatly.

How to Serve Baked Mostaccioli Recipe?

Starting the presentation right makes this dish look as good as it tastes:

Garnish with fresh basil leaves or chopped parsley for a pop of green and freshness on top.
Serve in a deep, oven-to-table baking dish so it looks rustic and inviting.
Pair with garlic bread or cheesy breadsticks, and a crisp salad (Caesar or arugula) to balance richness.
Dollop optional ricotta or sprinkle freshly grated Parmesan at service time for extra creaminess and visual appeal.

Nutritional Information

Here are some rough nutritional facts per serving (based on 8 servings):

Calories: about 640 kcal
Protein: around 31 g
Carbohydrates: roughly 56 g
Fat: about 33 g

Make Ahead and Storage

Storage (in the fridge)

Once the mostaccioli has cooled slightly, I cover it tightly and refrigerate. It stays good for about 3-4 days in a sealed container. Reheat in the oven for the best texture; the microwave works but may dry it out somewhat.

Freezing

I prepare everything up to the baking stage. Once assembled, cover with foil and freeze for up to one month.

When ready, thaw overnight in the fridge. From cold, bake covered for about 20 minutes, then uncover and continue baking until hot and cheese is bubbly (add extra 15-20 minutes if needed), finishing with a quick broil if you like.

Reheating

If refrigerated, I bake at around 350°F (175°C) until warm throughout, then broil briefly for the top. In the microwave, do short intervals to avoid over-drying and stir or cover so the cheese melts evenly.

Why You’ll Love This Recipe?

Here are some compelling reasons this baked mostaccioli hits the spot:

It’s comfort food made easy — all the cheesy, saucy goodness of lasagna but much less work and fuss.
Versatile with proteins and cheeses — you can switch up sausage, swap meats, or adjust cheeses to your taste or dietary needs.
Crowd-pleasing and family-friendly — feeds about 8, and flavors appeal broadly (kids love the cheese; grown-ups can add heat or herbs).
Stunning presentation — bubbling cheese, golden top, fresh herbs — it looks like you spent hours, but the prep is reasonable.
Make-ahead and freezer-friendly — very forgiving if you prep in advance or need leftovers, which means less stress at meal time.

Ash Tyrrell