Baked mostaccioli is the kind of comfort food that always delivers. With hearty pasta, rich tomato sauce, savory Italian sausage, and layers of creamy, melted cheese, this classic pasta bake is perfect for family dinners, make-ahead lunches, or feeding a crowd without stress.
At Crockpot Cravings, we love recipes that feel indulgent but still fit real life. This baked mostaccioli recipe uses simple pantry ingredients, straightforward prep, and forgiving bake time making it ideal for weeknights, potlucks, or even special occasions when you want something cozy and satisfying.
What Is Baked Mostaccioli?
Baked mostaccioli is a baked pasta casserole made with tube-shaped pasta (similar to penne), a seasoned tomato-based meat sauce, and generous layers of ricotta, mozzarella, and Parmesan. Everything is assembled in a large pan and baked until bubbly, crisp around the edges, and irresistibly cheesy on top.
This dish is often compared to baked ziti, but mostaccioli’s smooth tubes allow sauce and cheese to cling beautifully, creating that perfect forkful every time.
Why This Pasta Bake Works So Well
This baked mostaccioli recipe checks all the boxes of a dependable pasta bake:
- Hearty and filling – Italian sausage and ricotta add richness
- Balanced flavor – Tomato acidity, herbs, and creamy cheeses work together
- Crowd-friendly – Serves 6 to 8 generously
- Make-ahead friendly – Assemble now, bake later
- Freezer-ready – Perfect for meal prep or future busy nights
Whether you’re planning easy lunch ideas for the week or a comforting dinner the whole family will love, this dish fits seamlessly into your routine.
Ingredients Overview
This baked mostaccioli relies on familiar ingredients that create bold flavor without being complicated:
- Olive oil and onion for a savory base
- Sweet or spicy Italian sausage for depth
- Garlic, oregano, and crushed red pepper for warmth
- Crushed tomatoes and tomato paste for a rich sauce
- Mostaccioli pasta cooked just al dente
- Ricotta, mozzarella, Parmesan, and egg for creamy layers
- Fresh basil to brighten everything up
Using whole-milk cheeses adds creaminess, but the recipe remains balanced thanks to the acidity of the tomato sauce.
Step-by-Step Preparation Tips
To get the best results from your baked mostaccioli, a few small details make a big difference:
- Undercook the pasta slightly. Al dente pasta finishes cooking in the oven without turning mushy.
- Simmer the sauce. Giving the meat sauce at least 10 minutes allows flavors to deepen.
- Layer strategically. Leave some pasta exposed on top so it crisps during baking.
- Don’t over-spread the final cheese layer. Scoops melt beautifully and create texture.
Bake until the edges are bubbling and the top has golden, crispy spots those are the most coveted bites.
Make-Ahead, Freezing, and Storage
One of the best things about baked mostaccioli is how well it holds up:
- Make-ahead: Assemble the entire dish, cover tightly, and refrigerate up to 24 hours before baking.
- Freezer-friendly: Freeze unbaked for up to 3 months. Thaw completely before baking.
- Leftovers: Store in the refrigerator for up to 4 days. Reheat covered to keep it moist.
This makes it a great option for batch cooking, busy weeks, or sharing with friends.
Serving Ideas
Serve baked mostaccioli with simple sides that balance the richness:
- A crisp green salad with a light vinaigrette
- Garlic bread or breadsticks
- Roasted vegetables like broccoli or zucchini
While this dish shines as a hearty dinner, leftovers also work surprisingly well for lunch ideas, reheating evenly and staying creamy.
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Frequently Asked Questions
Can I make baked mostaccioli without meat?
Yes. Simply skip the sausage and add sautéed vegetables like mushrooms, spinach, or zucchini for a vegetarian pasta bake.
Can I use different pasta?
Absolutely. Penne or ziti work well, but mostaccioli is ideal for holding sauce and cheese.
Is this good for special occasions?
Definitely. It’s comforting, sharable, and pairs well with festive menus especially when planning cozy gatherings or even casual Valentine treats centered around comfort food.
Final Thoughts
Baked mostaccioli is a timeless pasta bake that never goes out of style. With its rich layers, flexible prep, and comforting flavors, it’s the kind of recipe you’ll come back to again and again whether you’re feeding family, prepping lunches, or stocking your freezer with reliable meals.
If you’re looking for a dependable, crowd-pleasing baked pasta, this baked mostaccioli deserves a permanent spot in your recipe rotation.
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Baked Mostaccioli: A Cozy, Cheesy Pasta Bake Everyone Loves
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
- A comforting pasta bake made with mostaccioli pasta, savory Italian sausage, tomato sauce, and a creamy blend of cheeses. Perfect for family dinners, meal prep, or feeding a crowd.
Ingredients
- 12 oz mostaccioli pasta
- 1 tbsp olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 lb Italian sausage (mild or spicy)
- 1 tsp dried oregano
- 1/4 tsp crushed red pepper flakes
- 1 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- Salt and pepper to taste
- 1 cup ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil (optional)
Instructions
- Cook mostaccioli until al dente, drain, and set aside.
- In a large skillet, heat olive oil. Add onion and cook until softened.
- Stir in garlic and sausage. Cook until browned. Drain excess fat.
- Add oregano, red pepper, and tomato paste. Stir for 1 minute.
- Pour in crushed tomatoes, season with salt and pepper, simmer for 10 minutes.
- In a bowl, mix ricotta and egg.
- Preheat oven to 375°F. Grease a 9×13 baking dish.
- Spread a layer of meat sauce on the bottom.
- Add half of the pasta, spoon ricotta mixture over, top with sauce and mozzarella.
- Repeat layers, finishing with mozzarella and Parmesan on top.
- Cover with foil, bake 25 minutes. Uncover and bake 15 minutes more until bubbly.
- Let rest 10 minutes before serving. Garnish with basil if desired.
Notes
- To freeze: Assemble, cover tightly, and freeze before baking.
- To reheat: Thaw overnight, bake covered at 375°F until hot.
- Vegetarian variation: Replace sausage with sautéed mushrooms and spinach.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 6g
- Sodium: 740mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg