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Baked Mostaccioli Recipe
Ash Tyrrell

Baked Mostaccioli Recipe

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.
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Prep Time 15 minutes
Cook Time 50 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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.