Best 8 Easy Baked Mostaccioli Recipes

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Baked mostaccioli is a classic Italian dish that is both comforting and delicious. It is a perfect meal for busy weeknights or for special occasions. With simple pantry staples and a few minutes of prep, you can create a flavorful and satisfying dish that your family and friends will love. To help you make the best baked mostaccioli, we have compiled a list of easy-to-follow recipes that are sure to satisfy any craving. From classic recipes to more unique variations, our collection of baked mostaccioli recipes has something for everyone. So grab a spoon and get ready to indulge in a delectable and hearty Italian masterpiece!

Here are our top 8 tried and tested recipes!

EASY MOSTACCIOLI



Easy Mostaccioli image

This rich and cheesy casserole freezes so well that no one would ever guess it had been on ice! It'll appeal to all ages. Margaret McNeil - Germantown, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 casseroles (6 servings each).

Number Of Ingredients 9

1 package (16 ounces) mostaccioli
1-1/2 pounds ground beef
1-1/4 cups chopped green pepper
1 cup chopped onion
1 jar (26 ounces) spaghetti sauce
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1-1/2 teaspoons Italian seasoning
3/4 teaspoon pepper
2 cups shredded part-skim mozzarella cheese, divided

Steps:

  • Preheat oven to 350°. Cook mostaccioli according to package directions. Meanwhile, in a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce, soup, Italian seasoning and pepper., Drain mostaccioli. Add mostaccioli and 1-1/2 cups cheese to beef mixture. Transfer to two greased 11x7-in. baking dishes. Sprinkle with remaining cheese. , Cover and bake 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted. Freeze option:Cover and freeze unbaked casseroles up to 3 months. To use, thaw in refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, covered, 50-60 minutes or until a thermometer reads 165°.

Nutrition Facts : Calories 351 calories, Fat 12g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 633mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges

EASY BAKED MOSTACCIOLI



Easy Baked Mostaccioli image

Simple hardy mostaccioli pasta dish that can be baked in a throw-away aluminum pan for easy clean up.

Provided by Alyssa Buschman

Time 1h15m

Yield 8

Number Of Ingredients 6

cooking spray
1 (16 ounce) package mostaccioli pasta
1 pound ground beef
1 ½ (26 ounce) jars spaghetti sauce
2 cups shredded mozzarella cheese
⅓ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
  • Bring a large pot of lightly salted water to a boil. Cook mostaccioli in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain.
  • Meanwhile, heat a nonstick pan over medium-high heat. Cook and stir ground beef until browned and crumbly, 5 to 10 minutes. Remove from the heat. Drain and discard grease. Add spaghetti sauce to the pan and mix with the beef.
  • Transfer beef mixture to the prepared baking dish. Spread evenly over the bottom and layer cooked pasta over top. Sprinkle with mozzarella and Parmesan cheeses. Cover with foil.
  • Bake in the preheated oven for 40 minutes. Remove foil and continue to bake until cheese is melted and lightly browned, about 10 more minutes.

Nutrition Facts : Calories 508.1 calories, Carbohydrate 60.5 g, Cholesterol 59.2 mg, Fat 17.2 g, Fiber 5.5 g, Protein 27.6 g, SaturatedFat 7.4 g, Sodium 821 mg, Sugar 14.3 g

SIMPLE BAKED MOSTACCIOLI



Simple Baked Mostaccioli image

This hearty comfort dish is super quick and easy for any weeknight. These ingredient amounts aren't set in stone, make yours with more pasta and less sauce or we like our sauce so much that we use more sauce than pasta with lots of cheese. This is easy and you can make it with whatever you have around.

Provided by MommyMakes

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

2 cups spaghetti sauce with meat, your favorite (we prefer Gramma's Spaghetti Sauce (Cheater "from Scratch"))
3 cups cooked mostaccioli noodles
3 tablespoons small curd cottage cheese or 3 tablespoons ricotta cheese
1 cup mozzarella cheese, shredded

Steps:

  • Preheat oven to 350°F.
  • Mix all ingrdients in a casserole dish, cover with Mozzarella.
  • Bake, covered if your cheese is browning too quickly, until browned and bubbily and heated through.

Nutrition Facts : Calories 386.3, Fat 7.9, SaturatedFat 4.1, Cholesterol 23.9, Sodium 218.1, Carbohydrate 59.8, Fiber 2.5, Sugar 2.7, Protein 17.6

BAKED MOSTACCIOLI



Baked Mostaccioli image

Do it like Donatelli's, and don't skimp on the cheese.

Provided by Food Network

Categories     main-dish

Yield Makes 3 quarts sauce and 4 servings

Number Of Ingredients 22

1/4 cup vegetable oil, divided
2 pounds lean ground beef
1 tablespoon minced garlic
Kosher salt
1 teaspoon freshly ground black pepper
1 small onion, diced
2 (12-ounce) cans tomato paste
1 (29-ounce) can tomato puree
1 (15-ounce) can crushed tomatoes, with juice
1 tablespoon beef base, such as Better Than Bouillon
1 tablespoon chicken base, such as Better Than Bouillon
1/2 cup grated Parmesan cheese
2 teaspoons steak seasoning, such as McCormick's Montreal Steak Seasoning
1 teaspoon garlic salt
1 teaspoon dried basil
1 teaspoon dried parsley
Vegetable oil, for the baking dish
1 pound dried mostaccioli, cooked al dente
3 1/2 to 4 cups meat sauce, warm or at room temperature
2 1/2 cups shredded whole-milk mozzarella cheese
2 1/2 cups shredded sharp Cheddar cheese
Shredded or grated Parmesan cheese, for garnish

Steps:

  • 1. To make the sauce: Heat 2 tablespoons of the vegetable oil in a large skillet over medium-high heat. Add the beef, garlic, salt to taste, and the pepper and cook, breaking up the meat with a wooden spoon, until the beef is browned. Set aside.
  • 2. Heat the rest of the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring a bit, until soft. Stir in all of the tomato products. Fill the tomato puree can with hot water, and stir in the beef and chicken base to dissolve. Add the mixture to the saucepan along with the Parmesan, steak seasoning, garlic salt, basil, and parsley, and bring to a simmer.
  • 3. Add the beef to the sauce, reduce the heat to low, and simmer, uncovered, for 1 hour, stirring occasionally. Taste and add salt, if necessary.
  • 4. To make the baked pasta: Preheat the oven to 350 degrees F. Lightly oil a 10-inch deep-dish pie plate.
  • 5. Toss the cooked pasta with 2 cups of the meat sauce and 11/2 cups each of the mozzarella and Cheddar cheeses. Mound the mixture in the pie dish and top with the rest of the meat sauce and the mozzarella and Cheddar. Place the pie dish on a baking sheet, and bake until bubbling and golden brown, 25 to 30 minutes. Top with the Parmesan cheese and serve hot.

THE BEST BAKED MOSTACCIOLI



The Best Baked Mostaccioli image

The best baked mostaccioli has everything you love about lasagna - a savory meat sauce, creamy ricotta and melty mozzarella bubbling at the edges. But instead of flat lasagna noodles, the pasta is mostaccioli, a type of penne with a smooth exterior. The short, tubular shape encourages plenty of sauce and cheese to get trapped inside so every bite is satisfying. We upped the ante with a combination of ground beef and sweet Italian sausage, providing the classic meatiness in the tomato sauce. While mostaccioli originates from the Campania region in southern Italy, this specific dish has ties to Chicago and St. Louis as a hearty casserole to serve at large family gatherings.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 16

1 tablespoon olive oil, plus more for greasing the baking dish
1 small yellow onion, finely chopped
Kosher salt and freshly ground black pepper
1/2 pound ground beef, 80/20
1/2 pound sweet Italian sausage, casings removed (from about 3 sausage links)
4 cloves garlic, minced
2 tablespoons tomato paste
1/2 teaspoon dried oregano, plus 1/4 teaspoon more for the ricotta
Pinch crushed red pepper flakes (optional)
One 28-ounce can crushed tomatoes, preferably San Marzano
3 sprigs fresh parsley, plus more finely chopped parsley leaves for serving (about 1 tablespoon)
1 pound mostaccioli
One 15-ounce container whole-milk ricotta
1 large egg
1/4 cup plus 3 tablespoons finely grated Pecorino Romano
8 ounces part-skim mozzarella, freshly shredded (about 2 cups)

Steps:

  • Heat the 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion, a good pinch of salt and several grinds of black pepper. Cook, stirring occasionally, until the onion is tender and translucent, about 5 minutes. Add the ground beef and sausage; cook, breaking up the meat with a wooden spoon, until crumbled, golden brown and no longer pink, about 8 minutes. Add the garlic, tomato paste, 1/2 teaspoon oregano, crushed red pepper flakes (if using), 1 teaspoon salt and several grinds of black pepper; cook, stirring, until the garlic is tender and the tomato paste is thoroughly combined, 1 to 2 minutes. Add the crushed tomatoes, parsley sprigs and 1/4 cup water and stir to combine. Bring to a simmer, then cover partially with a lid and reduce the heat to medium low. Cook, stirring occasionally, until the sauce has thickened slightly and the flavors have melded, about 15 minutes. Taste and adjust the seasoning with salt and black pepper.
  • Meanwhile, bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to the package directions, stirring occasionally, until al dente. Drain well.
  • Meanwhile, stir together the ricotta, 1/4 cup of the Pecorino Romano, the egg, remaining 1/4 teaspoon oregano, pinch of salt and a couple grinds of black pepper in a medium bowl until smooth and combined; set aside.
  • Preheat the oven to 350 degrees F and lightly grease the bottom and sides of a 9-by-13-inch baking dish with olive oil. Once the meat sauce is finished cooking, remove the parsley sprigs and discard. Stir in the al dente mostaccioli until well coated.
  • Transfer half of the pasta and sauce to the prepared baking dish, then spread the ricotta mixture on top in an even layer with a rubber spatula or small offset spatula. Top with the remaining pasta and sauce, followed by the mozzarella, then the remaining 3 tablespoons Pecorino Romano.
  • Cover the baking dish with foil and bake until heated through, about 20 minutes. Remove the foil and bake until the cheese is completely melted and the sauce is bubbling at the edges, 10 to 15 minutes more. Sprinkle with chopped parsley. Let rest for about 5 minutes before serving.

MOSTACCIOLI



Mostaccioli image

Even though we're not Italian, this rich, cheesy pasta dish is a "family tradition" for holidays and special occasions. I was delighted the first time I tried this mostaccioli recipe-it has all the flavor of lasagna without the work of layering the ingredients. Try it...I'm sure it'll become one of your family's favorites, too! -Nancy Mundhenke, Kinsley, Kansas

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 12 servings.

Number Of Ingredients 7

1 pound uncooked mostaccioli
1-1/2 pounds bulk Italian sausage
1 jar (28 ounces) meatless spaghetti sauce
1 large egg, lightly beaten
1 carton (15 ounces) ricotta cheese
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Romano cheese

Steps:

  • Cook pasta according to package directions; drain. Crumble sausage into a Dutch oven. Cook over medium heat until no longer pink; drain. Stir in spaghetti sauce and pasta. In a large bowl, combine the egg, ricotta cheese and mozzarella cheese. , Spoon half of the pasta mixture into a greased shallow 3-qt. baking dish; layer with cheese mixture and remaining pasta mixture. , Cover and bake at 375° for 40 minutes or until a thermometer reads 160°. Uncover; top with Romano cheese. Bake 5 minutes longer or until heated through.

Nutrition Facts : Calories 386 calories, Fat 18g fat (9g saturated fat), Cholesterol 74mg cholesterol, Sodium 747mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 2g fiber), Protein 22g protein.

BAKED MOSTACCIOLI



Baked Mostaccioli image

Make and share this Baked Mostaccioli recipe from Food.com.

Provided by Redsie

Categories     Meat

Time 50m

Yield 12 serving(s)

Number Of Ingredients 16

8 ounces mostaccioli noodles
1 1/2 lbs ground beef
1/2 cup chopped onion
1 garlic clove, minced
1 (28 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (4 ounce) can sliced mushrooms
1/2 cup water
1 -1 1/4 teaspoon salt
1 teaspoon sugar
1 teaspoon dried basil
1/8 teaspoon pepper
1 bay leaf
2 cups shredded lowfat mozzarella cheese
1/2 cup grated parmesan cheese

Steps:

  • Cook mostaccioli according to package directions; drain and set aside.
  • In a large saucepan, brown ground beef, onion and garlic; drain.
  • Stir in tomatoes, tomato sauce and paste, mushrooms, water, salt, sugar, basil, pepper and bay leaf. Bring to a boil; reduce heat and simmer for 30 minutes, stirring occasionally. Remove bay leaf. Stir in mostaccioli.
  • Spoon half into a 13 x 9 x 2-inch baking dish. Sprinkle with mozzarella cheese; layer with remaining meat mixture. Sprinkle with Parmesan cheese. Cover with foil.
  • Bake at 350 ° for 30-35 minutes or until heated through.
  • Let stand 5 minutes before serving.

Nutrition Facts : Calories 252.4, Fat 10.2, SaturatedFat 4.1, Cholesterol 42.2, Sodium 653, Carbohydrate 24.1, Fiber 2.7, Sugar 6.2, Protein 16.4

EASY PASTA BAKE WITH MOSTACCIOLI AND MEATBALLS



Easy Pasta Bake with Mostaccioli and Meatballs image

This is an incredibly easy dish to prepare for a potluck dinner or a football party, or just for your family at home. It's easy on the wallet too, because it has few ingredients! Great when served with garlic bread.

Provided by VIOLET2004

Categories     Main Dish Recipes     Pasta

Time 40m

Yield 4

Number Of Ingredients 4

¾ pound mostaccioli pasta
1 (15.5 ounce) jar spaghetti sauce, or more to taste
12 frozen cooked meatballs, thawed
1 (8 ounce) package shredded mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add mostaccioli and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • Transfer mostaccioli to a large glass baking dish. The pasta should reach about halfway to the rim of the dish. Cover with as much spaghetti sauce as you like, at least enough to almost cover the pasta.
  • Place meatballs in a microwave-save dish and heat in the microwave for about 3 minutes. Spread out on top of the pasta. Cover entirely with mozzarella cheese.
  • Bake in the preheated oven until heated through and cheese is completely melted, 15 to 20 minutes.

Nutrition Facts : Calories 633.8 calories, Carbohydrate 81.3 g, Cholesterol 73.4 mg, Fat 19.3 g, Fiber 5.9 g, Protein 34 g, SaturatedFat 8.8 g, Sodium 853.8 mg, Sugar 13.2 g

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your baked mostaccioli. Look for ripe tomatoes, juicy ground beef, and a good quality Italian cheese blend.
  • Don't overcook the pasta: The pasta should be cooked al dente, or slightly firm to the bite. Overcooked pasta will be mushy and unpleasant.
  • Make sure the sauce is flavorful: The sauce is the key to a great baked mostaccioli. Make sure it is well-seasoned and has a good balance of acidity and sweetness.
  • Don't be afraid to experiment: There are many ways to make baked mostaccioli. Feel free to add your own favorite ingredients or variations. For example, you could add vegetables like spinach or zucchini, or different types of cheese.

Conclusion:

Baked mostaccioli is a delicious and versatile dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a baked mostaccioli that will impress your family and friends.

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