This mostaccioli is a gloriously cheesy pasta bake that’s easier than lasagna. It features Italian sausage, marinara, and a trio of cheeses for a comforting, crowd-pleasing dinner.
Why you’ll love it
Mostaccioli, a smooth tubular pasta similar to penne, is ideal for a hearty baked pasta dish that acts like a lazy lasagna. The sauce fills each tube, and the cheeses melt into a rich, bubbly topping. This recipe is simple to assemble, makes excellent leftovers, and is a reliable weeknight or potluck favorite.
What you’ll need
- Mostaccioli – smooth tubular pasta (penne lisce). Use penne or ziti if needed.
- Italian sausage – mild is used here; you can swap for hot or ground beef.
- Onion and garlic – a sweet onion (Walla Walla or Vidalia) and several garlic cloves.
- Red pepper flakes – optional for a touch of heat.
- Marinara sauce – jarred marinara is a convenient shortcut; choose a brand you enjoy.
- Mozzarella, parmesan, and ricotta – mozzarella for the topping, ricotta for a creamy middle layer, and freshly grated parmesan for flavor.
- Garlic powder and dried oregano – for seasoning the ricotta layer.
- Salt & pepper – to taste, plus fresh basil or parsley for garnish.
Tools for this recipe
Basic cookware works well: a large pot for boiling pasta, a skillet for browning the sausage and onions, and a 9×13 baking dish to assemble and bake.
How to make mostaccioli
Overview: Preheat the oven to 375°F. Mix the ricotta, parmesan, garlic powder, and oregano in a bowl and set aside. Boil the pasta until al dente — about 2 minutes less than package directions — then drain and return to the pot.
In a skillet, cook the sausage and chopped onion over medium-high heat until browned, breaking the meat into small pieces. Add minced garlic and red pepper flakes and cook briefly until fragrant. Drain excess fat, then add this meat mixture to the pot with the drained pasta. Pour in the marinara and toss gently until the pasta is evenly coated.
Spoon half the pasta into a 9×13 baking dish and spread into an even layer. Dollop the ricotta mixture across the pasta for the cheesy middle layer. Add the remaining pasta on top, spread evenly, and finish with shredded mozzarella.
Bake uncovered for about 20 minutes, then broil for a few minutes to brown and bubble the cheese—watch carefully to avoid burning. Season with salt and pepper and garnish with fresh basil or parsley before serving.
Make ahead tips
- Assemble through the step before baking, cover tightly with foil, and refrigerate up to 24 hours.
- Freeze fully assembled (before baking) for up to a month. Thaw overnight in the fridge before baking; you may need additional baking time if it’s still cold.
- Note that pasta can absorb some sauce when stored, but flavors remain delicious.
Substitutions and variations
- Swap mostaccioli for penne or ziti if necessary.
- Replace Italian sausage with ground beef—add Italian seasoning to boost flavor.
- Omit the ricotta layer if you prefer a simpler bake.
What to serve with mostaccioli
- Garlic bread and a crisp Caesar or simple green salad complement the richness of the pasta.
- Choose a lighter side—like a peppery arugula salad or a cucumber-tomato salad—if you want balance.
- Finish with a light, nostalgic dessert for a true comfort-food meal.
Leftovers and storage
- Refrigerate leftovers in a sealed container for 3–4 days.
- Reheat in the oven for best texture; the microwave works for convenience but can dry the pasta, so check frequently.
- Freeze portions for up to 3 months and thaw overnight before reheating.
If you tried this baked mostaccioli, consider leaving a star rating and review. Fresh basil or parsley on top adds a bright finishing touch.
Mostaccioli
Ingredients
- 1 pound uncooked mostaccioli pasta
- 1 pound Italian sausage (casings removed if using links)
- 1/2 medium onion, chopped
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 2 (24 ounce) jars marinara sauce
- 2 cups shredded mozzarella cheese
- Salt & pepper to taste
- Fresh basil and/or parsley for serving (optional)
Cheese layer:
- 8 ounces ricotta cheese
- 1 cup freshly grated parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
Instructions
- Preheat the oven to 375°F and move the rack to the top third.
- Stir ricotta, parmesan, garlic powder, and oregano in a bowl until smooth. Set aside.
- Boil salted water and cook pasta 2 minutes less than package directions. Drain and return to the pot.
- In a skillet, cook sausage and onion over medium-high heat until browned, about 10 minutes, breaking the meat up as it cooks.
- Add garlic and red pepper flakes, cook about 1 minute, then drain excess fat.
- Combine the sausage mixture with the drained pasta, add marinara, and toss to coat.
- Spread half the pasta mixture in a 9×13 baking dish. Spoon the ricotta mixture over the pasta in dollops.
- Add the remaining pasta and spread evenly, then top with shredded mozzarella.
- Bake uncovered for 20 minutes, then broil briefly until the cheese is bubbly and browned—watch carefully.
- Season with salt and pepper if needed and garnish with fresh herbs before serving.
Notes
- Penne or ziti are suitable substitutes; mostaccioli is often labeled “penne lisce.”
- Use ground sausage meat or remove sausage from casings if using links.
Nutrition
Calories: 640 kcal, Carbohydrates: 56 g, Protein: 31 g, Fat: 33 g (approximate)
Nutrition information is automatically calculated and should be used as an approximation.
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