Baked Mostaccioli

by

Description:
Baked Mostaccioli is a comforting and hearty Italian-American pasta dish, featuring tubular pasta baked in a rich meat sauce and topped with melted cheese. This crowd-pleasing casserole is perfect for gatherings, family dinners, or any time you crave a cheesy, satisfying meal.

Ingredients:

For the Pasta and Meat Sauce:

  • Mostaccioli pasta (or penne): 1 lb (450 g)
  • Ground beef: 1 lb (450 g)
  • Italian sausage (mild or spicy): ½ lb (225 g)
  • Olive oil: 2 tbsp
  • Onion (chopped): 1 medium
  • Garlic (minced): 3 cloves
  • Tomato sauce: 24 oz (680 g)
  • Tomato paste: 2 tbsp
  • Crushed tomatoes: 14 oz (400 g)
  • Dried oregano: 1 tsp
  • Dried basil: 1 tsp
  • Red pepper flakes (optional): ¼ tsp
  • Salt and pepper: to taste
  • Sugar: 1 tsp (optional, to balance acidity)

For the Cheese Topping:

  • Mozzarella cheese (shredded): 2 cups (200 g)
  • Parmesan cheese (grated): ½ cup (50 g)
  • Fresh parsley (chopped, optional for garnish)

Optional Ingredients:

  • Red bell peppers (chopped): 1, sautéed with the onions
  • Ricotta cheese: 1 cup (for extra creaminess, layer between pasta)
  • Mushrooms (sliced): 1 cup (sautéed)

Instructions:

  1. Cook the pasta:
    Bring a large pot of salted water to a boil. Add the mostaccioli and cook until al dente according to package directions. Drain and set aside.
  2. Preheat the oven:
    Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  3. Prepare the meat sauce:
    In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the garlic and cook for another minute.
  4. Cook the meat:
    Add the ground beef and Italian sausage to the skillet. Cook, breaking up the meat with a spoon, until browned and fully cooked (about 6-8 minutes). Drain any excess fat.
  5. Add the tomatoes and seasonings:
    Stir in the tomato sauce, crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes, salt, and pepper. If the sauce is too acidic, add 1 tsp of sugar. Simmer the sauce for 10-15 minutes, allowing the flavors to meld.
  6. Combine pasta and sauce:
    In a large mixing bowl, combine the cooked mostaccioli pasta with the meat sauce. Stir well to coat the pasta evenly.
  7. Assemble the casserole:
    Spread half of the pasta mixture into the prepared baking dish. If using ricotta cheese, spoon dollops of it on top of this layer. Then, top with half of the shredded mozzarella and Parmesan cheeses. Add the remaining pasta mixture and sprinkle the rest of the cheeses on top.
  8. Bake:
    Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
  9. Serve:
    Let the baked mostaccioli rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Tips for Success:

  • Al dente pasta: Make sure to undercook the pasta slightly (al dente) since it will continue to cook in the oven.
  • Cheese choice: For extra flavor, mix in some provolone or use a blend of Italian cheeses.
  • Make it creamy: For a creamier texture, layer ricotta cheese or mix it directly into the pasta.

Recommendations:

  • Side dishes: Pair with garlic bread, a fresh Caesar salad, or steamed vegetables for a complete meal.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
  • Freezing: This dish freezes well. Assemble the casserole, but don’t bake it. Cover tightly and freeze for up to 2 months. When ready to bake, thaw in the fridge overnight and then bake as directed.

Nutrition (per serving, approx. based on 8 servings):

  • Calories: 520
  • Protein: 28 g
  • Fat: 28 g
  • Carbohydrates: 42 g
  • Fiber: 4 g
  • Sugar: 8 g
  • Sodium: 850 mg

Leave a Comment