Description
Baked Mostaccioli is a comforting, hearty pasta casserole made with meat, marinara sauce, and cheese, baked until golden and bubbly.
Ingredients
Scale
- 12 ounces mostaccioli pasta (or penne)
- 1 pound ground beef (or Italian sausage)
- 2 cups marinara sauce (or your favorite pasta sauce)
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil (optional for garnish)
Instructions
- Preheat oven to 375°F (190°C). Boil salted water and cook mostaccioli pasta until al dente (8-10 minutes), then drain.
- In a large skillet, brown the ground beef for 5-7 minutes, draining excess fat. Season with salt, pepper, garlic powder, and Italian seasoning.
- Add marinara sauce to the cooked meat and stir for 2-3 minutes until heated through.
- In a mixing bowl, combine the cooked pasta, ricotta cheese, and half of the mozzarella cheese. Add the meat sauce and mix well.
- Spread half of the pasta mixture in a greased 9×13 inch baking dish. Sprinkle with half of the grated Parmesan. Add the remaining pasta mixture, top with remaining Parmesan and mozzarella, and cover with aluminum foil.
- Bake for 25 minutes, then remove foil and bake for another 15-20 minutes until cheese is bubbly and golden brown.
Notes
- If you can’t find mostaccioli, substitute with penne or ziti.
- For a lighter version, swap ground turkey or chicken for the beef or sausage.
- If you prefer a creamier dish, try substituting marinara with Alfredo sauce.
- Feel free to experiment with different cheeses like provolone or gouda for a unique twist.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 8g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Baked Mostaccioli, pasta casserole, Italian baked pasta, cheesy mostaccioli, baked penne