Hard to spell, easy to love: Baked Mostaccioli is ready to be your new favorite comfort food.
Comfort food comes in many forms, but Baked Mostaccioli (“Mah-sta-choh-lee”) is one of the unsung heroes of this category of recipes. It appeals to a wide audience, is fairly simple to make, and its hearty flavor is perfect for a cold night or even just when you have a hungry crowd. While the pasta itself (similar to baked ziti, but more on that later) is from the south-central portion of Italy, including the Naples area, midwestern America lays claim to this particular version of baking it with the sauce, cheeses, and meat.
Reasons one and two that you’ll love this Baked Mostaccioli: Filling and Flavorful. This casserole, with the “fab four” ingredients of Italian food: zesty Italian sausage, pasta, marinara sauce, and cheese, bakes up into a wholesome, bubbly dish of goodness. The shorter pasta like rigatoni is perfect for holding up the meaty sauce, and the mozzarella plus parmesan cheeses provide that creamy counterpart that makes Italian food so irresistible. Filling yet not heavy, Baked Mostaccioli is warm and comforting.
Just because it’s comfort food doesn’t mean Baked Mostaccioli is bland – the flavor from the sautéed meat, onions, and sauce is a standout, and adding the fresh basil on top is a must. The basil not only provides a fresh pop of color but is a bright addition flavor-wise and boosts the base flavors of the baked pasta itself.
Ingredients
- 4 oz dried short pasta like Rigatoni
- 10 oz Marinara Sauce
- 2 tbsp extra virgin olive oil
- 1/4 lb Italian Pork Sausage
- 1/2 onion chopped
- 2 cloves garlic minced
- 1/4 tsp dried oregano
- 1/4 cup Parmesan Cheese grated
- 1/2 cup Mozzarella Cheese shredded
- Pinch of salt and black pepper
How to Make Baked Mostacioli
Step 1: Set aside a handful of fresh basil, chopped for the garnish
Step 2: Preheat your oven to 350 degrees and prepare a baking dish. Remove the pork meat from its case and set aside.
Step 3: Heat a large skillet and add the olive oil. Cook the onions over medium-low heat for 4-5 minutes until the onions are translucent. Add the minced garlic and cook until fragrant. Add the pork meat and cook for 5-7 minutes until browned and fully cooked through.
Step 4: Add the marinara sauce and season with dried oregano and a pinch of salt and black pepper. Stir to combine and let the sauce simmer on low heat for at least 15 minutes.
Step 5: While the sauce is simmering, cook the dried pasta according to the package instructions until al dente.
Step 6: Drain the cooked pasta and add to the meat sauce.
Step 7: Transfer the pasta to the prepared baking dish and top with the parmesan and mozzarella cheese. Bake in the preheated oven until the cheese is melted, about 20 minutes. Serve warm and garnish with basil Enjoy!
Top Tips For a Perfect Baked Mostaccioli Recipe
- Cook your pasta until soft but still firm (or al dente) so that when it’s baked in the oven, it doesn’t become mushy. Check the package to see what the manufacturer recommends for the al dente sweet spot of cooking time.
- Dice your onion small so it matches the texture of your crumbly cooked sausage. If necessary, use a chopper to get a small dice in seconds.
- Choose your heat level: for less heat, use sweet Italian sausage and for Baked Mostaccioli with a kick, use hot Italian sausage. This dish is fully customizable each time you make it!
- For a fabulous presentation and to up the bubbly goodness factor, once the main baking time is over, heat your broiler to high and put the dish under the broiler (leaving the oven door open to keep an eye on things) for 1 – 3 minutes. Then garnish with the fresh basil.
FAQs
What’s the difference between Mostaccioli and Rigatoni?
This recipe calls for rigatoni, which is generally easier to find than mostaccioli. Rigatoni is a bit shorter and has ridges but works well to hold up under the substantial sauce.
I can’t find rigatoni or mostaccioli in my grocery pasta aisle!
Not a problem – any short (ish), tubular pasta that is bigger than elbow macaroni will work. Rigatoni, mostaccioli, penne, or ziti all work well. Side note: baked ziti, while perhaps more widely known than Baked Mostaccioli, is just a non-ridged, slightly thinner tubed-shaped pasta and most often is baked with just a creamy tomato sauce versus a hunky meat sauce like the one used here.
Can I make this ahead of time?
Certainly. Just follow all the steps except for the last two in number 7; get it assembled but do not bake or garnish ahead. Store the assembled dish in the refrigerator for up to 24 hours and set out on the counter while you preheat your oven.
Serving Suggestions
With such a robust texture and flavor, you don’t need much else besides Baked Mostaccioli to round out the meal. My family is happy with a side of garlic bread and a simple salad – either a Caesar Salad or this Arugula Caprese Salad, which is worthy of a special occasion or simply a Tuesday night dinner. Since Baked Mostaccioli is a filling main dish, whatever you serve with it needs to be light and complementary.
How to Store
Any leftovers, if stored properly, will taste amazing the next day! Just let the baked pasta cool a bit, pop into an airtight container, and enjoy after a quick reheat in the microwave. For the best flavor, do remove the basil garnish before reheating.
Baked Mostaccioli Recipe
Ingredients
- 4 oz dried short pasta like Rigatoni
- 10 oz marinara sauce
- 2 tbsp extra virgin olive oil
- 1/4 lb Italian pork sausage
- 1/2 onion chopped
- 2 cloves garlic minced
- 1/4 tsp dried oregano
- 1/4 cup parmesan cheese grated
- 1/2 cup mozzarella cheese shredded
- Pinch of salt and black pepper
Instructions
- Set aside a handful of fresh basil, chopped for the garnish
- Preheat your oven to 350 degrees and prepare a baking dish. Remove the pork meat from its case and set aside.
- Heat a large skillet and add the olive oil. Cook the onions over medium-low heat for 4-5 minutes until the onions are translucent. Add the minced garlic and cook until fragrant. Add the pork meat and cook for 5-7 minutes until browned and fully cooked through.
- Add the marinara sauce and season with dried oregano and a pinch of salt and black pepper. Stir to combine and let the sauce simmer on low heat for at least 15 minutes.
- While the sauce is simmering, cook the dried pasta according to the package instructions until al dente.
- Drain the cooked pasta and add to the meat sauce.
- Transfer the pasta to the prepared baking dish and top with the parmesan and mozzarella cheese. Bake in the preheated oven until the cheese is melted, about 20 minutes. Serve warm and garnish with basil Enjoy!
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