Description
This Cheesy Baked Mostaccioli Pasta is rich, comforting, and loaded with gooey cheese! With layers of pasta, savory marinara, and melted mozzarella, this easy baked dish is the ultimate crowd-pleasing comfort food.
Ingredients
**For the Pasta**
1 lb mostaccioli pasta (or penne)
Salt for boiling water
**For the Sauce**
1 lb Italian sausage or ground beef (optional)
1 tbsp olive oil
3 cloves garlic, minced
1 small onion, diced
1 jar (24 oz) marinara sauce (or homemade)
1 tsp Italian seasoning
½ tsp red pepper flakes (optional)
Salt & pepper, to taste
**For the Cheese Mixture**
1 cup ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 egg (optional, for creaminess)
2 tbsp chopped fresh parsley
**For Topping**
1 ½ cups shredded mozzarella
¼ cup grated Parmesan
Instructions
1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Cook the mostaccioli in salted boiling water until al dente. Drain and set aside.
3. If using meat, heat olive oil in a skillet over medium heat. Add sausage or ground beef and cook until browned, breaking it up as it cooks. Drain excess fat.
4. Add onion and garlic; sauté 2–3 minutes until fragrant. Stir in marinara sauce, Italian seasoning, red pepper flakes, salt, and pepper. Simmer 5–10 minutes.
5. In a large bowl, combine ricotta, mozzarella, Parmesan, egg, and parsley. Mix well.
6. Add cooked pasta and sauce to the bowl. Stir gently to coat.
7. Spread half of the pasta mixture in the baking dish. Layer with half of the cheese mixture. Repeat with remaining pasta and cheese.
8. Top with shredded mozzarella and Parmesan.
9. Bake uncovered for 25–30 minutes, until bubbly and golden on top.
10. Let rest for 5 minutes before serving — cheesy, hearty perfection every time!
Notes
Add spinach or mushrooms for extra flavor.
Swap ricotta for cottage cheese for a lighter option.
Use spicy Italian sausage for a bold kick.
Leftovers reheat beautifully — perfect for meal prep!