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–+ servings
a dish of pasta with meat and cheese in it.
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4.57 from 124 votes

Mostaccioli Recipe

Baked mostaccioli is quick to prep and easy to make for a weeknight dinner everyone will love!
Prep Time10 minutes
Cook Time20 minutes
Bake Time40 minutes
Total Time1 hour 10 minutes
Course: Dinner, Main Course
Cuisine: American, Italian
Servings: 8
Author: Becky Hardin

Ingredients

  • 1 pound mostaccioli pasta
  • 1 pound Italian sausage
  • ½ cup diced onion
  • 3 cloves garlic minced
  • 24 ounces marinara sauce 1 jar
  • 15 ounces ricotta cheese
  • 1 large egg lightly beaten
  • ½ teaspoon oregano
  • 2 cups shredded mozzarella cheese divided
  • ½ cup shredded Parmesan cheese divided
  • Freshly chopped parsley for garnish

Instructions

  • Preheat oven to 350°F. Spray a 3-quart baking dish with cooking spray and set aside.
  • Boil mostaccioli noodles to al dente according to package directions, then drain and rinse under cool water. Return the pasta to the empty pot.
    1 pound mostaccioli pasta
    mostaccioli noodles cooking in a pot
  • In a large skillet set over medium-high heat, brown the Italian sausage, onion, and garlic until cooked through.
    1 pound Italian sausage, ½ cup diced onion, 3 cloves garlic
    browning sausage in a skillet
  • Add the marinara sauce and stir, simmering for 3-4 minutes.
    24 ounces marinara sauce
    cooking marinara meat sauce in a skillet
  • Pour the meat sauce into the pot of pasta and mix well.
    pasta and meat sauce in a pot
  • In a large bowl, combine the egg, ricotta cheese, oregano, 1 cup mozzarella cheese, and ¼ cup Parmesan cheese.
    15 ounces ricotta cheese, 1 large egg, ½ teaspoon oregano, 2 cups shredded mozzarella cheese, ½ cup shredded Parmesan cheese
    ricotta cheese mixture in a mixing bowl
  • Place half of the pasta mixture into the prepared baking dish.
    a layer of mostaccioli in a baking dish
  • Spread the ricotta mixture evenly across the pasta, then top with the remaining pasta mixture. Sprinkle the remaining cheeses on top.
    layer ricotta cheese and pasta into the baking dish
  • Cover with aluminum foil and bake for 30 minutes.
    casserole dish covered with aluminum foil
  • Remove the aluminum foil and bake an additional 10 minutes, until the cheese is melted. Garnish with grated Parmesan cheese, chopped parsley, and serve.
    Freshly chopped parsley
    baked mostaccioli topped with shredded cheese

Video

Notes

To make baked mostaccioli ahead of time, make the recipe through step 8, cover tightly, and refrigerate for up to 2 days. When you’re ready to bake it, pop it in the oven and bake accordingly. It might need a couple extra minutes in the oven as it will be cold when it goes into the oven.
Storage: Store leftovers in an airtight container and keep it in the refrigerator up to 4 days. Or freeze for up to 3 months. Thaw it overnight in the fridge before reheating.

Nutrition

Calories: 642kcal | Carbohydrates: 51g | Protein: 32g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1192mg | Potassium: 663mg | Fiber: 3g | Sugar: 6g | Vitamin A: 875IU | Vitamin C: 8mg | Calcium: 368mg | Iron: 3mg