Go Back

Easy Ultimate Baked Mostaccioli Recipe

Baked Mostaccioli is a comforting Italian-American classic made with tender mostaccioli pasta, rich homemade meat sauce, creamy ricotta, and layers of melted mozzarella cheese. This hearty casserole is perfect for family dinners, make-ahead meals, and feeding a crowd.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian-American
Calories: 650
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 large yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 lb ground beef
  • 1/2 lb sweet Italian sausage casings removed
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp red pepper flakes optional
  • 1 28 oz can crushed tomatoes
  • 1 15 oz can tomato sauce
  • 1 6 oz can tomato paste
  • 16 oz mostaccioli pasta
  • 15 oz whole milk ricotta cheese
  • 1 large egg lightly beaten
  • 1/2 cup grated Parmesan cheese divided
  • 1/4 cup fresh parsley chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 16 oz whole milk mozzarella cheese shredded and divided

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, then add garlic and cook until fragrant.
  2. Add ground beef and Italian sausage, breaking up the meat, and cook until browned. Drain excess grease.
  3. Stir in salt, pepper, oregano, basil, and red pepper flakes, cooking briefly to bloom spices.
  4. Add crushed tomatoes, tomato sauce, and tomato paste. Simmer on low for at least 30 minutes.
  5. Preheat oven to 375°F and grease a 9x13-inch baking dish.
  6. Cook mostaccioli in salted water until al dente, then drain.
  7. In a bowl, mix ricotta, egg, half the Parmesan, parsley, salt, and pepper until smooth.
  8. Toss cooked pasta with about 3 cups of meat sauce and spread half into the baking dish.
  9. Layer ricotta mixture over pasta and top with half of the mozzarella.
  10. Add remaining pasta and sauce, then finish with remaining mozzarella and Parmesan.
  11. Bake uncovered for 25–30 minutes until bubbly and lightly browned. Rest 10–15 minutes before serving.

Notes

Cook pasta just until al dente since it will continue cooking in the oven. Let the baked mostaccioli rest before serving for cleaner slices and better texture.