If there’s one dish that shouts family gatherings and pure comfort, it’s Cheesy Baked Mostaccioli. Imagine perfectly al dente noodles tangled with a rich, sausage-studded tomato sauce, dolloped with creamy ricotta, and blanketed beneath a bubbling mix of mozzarella and parmesan. Every bite delivers that irresistible combo of tender pasta, savory meat, and melty cheese, all tied together in a casserole that’s equal parts crowd-pleaser and nostalgic classic. Whether you’re feeding a hungry family or looking for something hearty for a potluck, this recipe promises to steal the show.
Ingredients You’ll Need
Cheesy Baked Mostaccioli calls for pantry staples that come together in a magical way. Each ingredient adds its unique note, building layers of flavor and texture that make this baked pasta so crave-worthy.
- Mostaccioli or Penne Pasta: These sturdy, tube-shaped noodles hold onto every bit of sauce and cheese, making each forkful perfect.
- Olive Oil: A splash of this helps brown the sausage and brings a hint of richness.
- Italian Sausage (mild or spicy): This is where the bold, savory flavor starts; choose spicy for heat or mild for classic comfort.
- Yellow Onion: Adds sweetness and depth as it softens with the meat.
- Garlic: A must for that unmistakable Italian aroma and flavor punch.
- Marinara Sauce: Use your favorite jarred sauce for convenience, bringing tangy tomato goodness.
- Crushed Tomatoes: These amp up the sauce’s body and freshness.
- Dried Basil: Brings a gentle, herby note that sets the scene for all the Italian flavors.
- Dried Oregano: Just enough to make that tomato sauce sing.
- Red Pepper Flakes (optional): Turn up the heat by adding a pinch or two, totally customizable.
- Salt and Black Pepper: Essential seasonings to enhance everything else in the dish.
- Ricotta Cheese: The creamy secret that makes every bite melt-in-your-mouth tender.
- Shredded Mozzarella Cheese: Adds unbeatable gooey stretch and a beautiful golden crust on top.
- Grated Parmesan Cheese: Sharp, nutty, and softly salty—this cheese finishes the flavor profile.
- Chopped Parsley: Brings a pop of fresh green for presentation and a touch of brightness.
How to Make Cheesy Baked Mostaccioli
Step 1: Prep and Preheat
Start by heating your oven to 375°F (190°C) while you lightly grease a 9×13-inch baking dish. This ensures nothing sticks and sets the stage for bubbly, golden perfection. Getting this step out of the way lets you flow right into assembly later—no scrambling for the spray mid-recipe!
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil and cook the mostaccioli until just shy of al dente (the pasta will finish in the oven). Drain it well and set aside. Don’t overcook! A slightly firm bite ensures your Cheesy Baked Mostaccioli holds up to all that glorious sauce and cheese.
Step 3: Make the Savory Sauce
Heat the olive oil in a big skillet over medium heat. Add the Italian sausage—casings removed—and break it up with a spoon as it browns. When it’s cooked through and starting to get golden bits, toss in the onion and garlic. Sauté until the onion softens and everything smells incredible. Next, stir in the marinara sauce, crushed tomatoes, basil, oregano, red pepper flakes if you want a little kick, and season with salt and black pepper. Let this simmer for 5–10 minutes, melding into a chunky, savory sauce.
Step 4: Combine Everything
In an extra-large bowl, bring together your cooked pasta, sausage-tomato sauce, ricotta, half the mozzarella, and all the Parmesan. Stir it until everything looks evenly coated. This mix takes on a dreamy texture, with ricotta melting into the gaps and cheese stringing through the sauce—pure magic for a pasta bake!
Step 5: Layer and Bake
Pour everything into your prepared baking dish, spreading it out with a spatula. Sprinkle the remaining mozzarella cheese over the top; this is what gives you that irresistible bubbling, golden-brown crust. Cover the dish tightly with foil and bake for 20 minutes. Then, uncover and bake for another 10–15 minutes. When the cheese is bronzed and the casserole is hot and bubbly, you know it’s ready. Let it rest for five minutes before you dig in—this helps everything set up for perfect slicing.
How to Serve Cheesy Baked Mostaccioli
Garnishes
Scatter a handful of fresh parsley over your Cheesy Baked Mostaccioli just before serving. It adds a brilliant pop of color and a whisper of freshness that balances those rich, cheesy layers. For an extra flourish, grate a bit of fresh Parmesan on top just before bringing it to the table.
Side Dishes
This dish shines brightest alongside a crisp green salad drizzled with a tangy vinaigrette or a batch of garlicky roasted broccoli. If you’re really looking to impress (and soak up every bit of sauce), serve it up with warm, crusty Italian bread or homemade garlic knots. It’s the kind of meal that makes any day feel special.
Creative Ways to Present
For a playful twist at parties, serve Cheesy Baked Mostaccioli in individual ramekins or small oven-safe bowls. It’s also a hit when spooned into hollowed-out bell peppers or served family-style right from the baking dish. No matter how you slice it, presentation is all about highlighting those bubbly, cheesy layers!
Make Ahead and Storage
Storing Leftovers
Leftover Cheesy Baked Mostaccioli keeps beautifully in the refrigerator for up to four days. Just transfer any extras to an airtight container, or wrap the baking dish tightly with foil once cooled. The flavors deepen as they rest, making tomorrow’s lunch even more delectable.
Freezing
This pasta casserole is a freezer superstar! To freeze, assemble the whole dish up until the final bake, then cover tightly with plastic wrap and foil. It freezes well for up to three months. Bake straight from frozen (just add 20–30 extra minutes of covered baking time), or thaw overnight in the fridge before baking as usual.
Reheating
To reheat, pop individual portions in the microwave until piping hot, or warm larger amounts in a 350°F oven (covered with foil to prevent drying out) for about 20 minutes. A sprinkle of extra mozzarella over the top before reheating makes leftovers feel freshly baked!
FAQs
Can I substitute another type Main Course
Absolutely! Penne, rigatoni, or ziti are all fantastic alternatives that work seamlessly in Cheesy Baked Mostaccioli, thanks to their sturdy shape and sauce-grabbing ridges.
Is it possible to make this meatless?
Yes! Swap the Italian sausage for a plant-based alternative or boost the veggies with mushrooms, spinach, or zucchini for a satisfying, hearty vegetarian version of Cheesy Baked Mostaccioli.
How do I prevent the pasta from getting mushy?
Cooking the pasta until it’s just al dente before baking is key. It will continue softening as it bakes with the sauce—so error on the side of undercooked rather than overdone in the boiling stage.
Can I assemble Cheesy Baked Mostaccioli in advance?
Definitely! Assemble the casserole, cover tightly, and refrigerate up to a day ahead of baking. It’s a fantastic strategy for busy weeknights or when hosting guests. Just add a few extra minutes to the bake time if it’s going into the oven cold.
Can I use a different cheese blend?
Feel free to experiment with your favorites—provolone, fontina, or a sprinkle of asiago can add an extra layer of flavor. Just make sure to stick with easy-melting cheeses for that classic bubbly topping!
Final Thoughts
There’s something truly special about gathering everyone around a bubbling dish of Cheesy Baked Mostaccioli. It’s cozy, satisfying, and always finds its way to the spotlight at any table. Whether you’re a pasta enthusiast or a cheese devotee, give this recipe a try—your loved ones will thank you, and it just might become your new go-to comfort food.
Print
Cheesy Baked Mostaccioli Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
This Cheesy Baked Mostaccioli is a comforting and flavorful Italian-American pasta bake that combines mostaccioli with a rich sausage marinara sauce, creamy ricotta, and layers of gooey mozzarella and Parmesan cheeses.
Ingredients
Main Ingredients:
- 1 pound mostaccioli pasta (or penne)
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 small yellow onion (diced)
- 3 cloves garlic (minced)
- 1 jar (24 ounces) marinara sauce
- 1 can (14.5 ounces) crushed tomatoes
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- Chopped parsley for garnish
Instructions
- Preheat and Cook Pasta: Preheat oven to 375°F (190°C). Cook mostaccioli until al dente, then drain.
- Sauté Sausage and Prepare Sauce: Brown sausage in olive oil, add onion and garlic. Stir in marinara, crushed tomatoes, herbs, and seasonings. Simmer.
- Combine and Bake: Mix cooked pasta, sausage sauce, ricotta, 1 cup mozzarella, and Parmesan. Transfer to greased baking dish, top with remaining mozzarella. Bake covered, then uncovered until golden and bubbly.
- Rest and Serve: Let it rest, garnish with parsley, and serve.
Notes
- Substitute ground beef or plant-based sausage
- Add sautéed spinach or mushrooms for extra veggies
- Freezes well—bake from frozen with extended time
Nutrition
- Serving Size: 1 generous portion
- Calories: 610
- Sugar: 8g
- Sodium: 890mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg
