Easy Mostaccioli Recipe: A Comfort Food Classic
If you’re looking for a hearty, comforting dish that’s as easy to make as it is delicious, you’ve come to the right place. Mostaccioli is a timeless Italian-American pasta bake that combines tender pasta, rich marinara sauce, and gooey melted cheese. It’s the kind of meal that feels like a warm hug on a busy weeknight or a crowd-pleaser at your next potluck.
I’ve been making Mostaccioli for years, and let me tell you—this recipe is foolproof. Whether you’re a seasoned cook or a beginner, you’ll find this dish incredibly approachable. Plus, I’ll share some pro tips along the way to help you nail it every time.
Ingredients You’ll Need
Before we dive into the steps, let’s gather everything you’ll need. The beauty of Mostaccioli lies in its simplicity, so you likely already have most of these ingredients in your pantry:
- 12 oz Mostaccioli pasta (penne works too if you can’t find Mostaccioli)
- 24 oz marinara sauce (store-bought or homemade—your call!)
- 1 lb ground Italian sausage (or ground beef for a milder flavor)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Olive oil
Step-by-Step Instructions
1. Cook the Pasta
Start by cooking the Mostaccioli pasta according to the package instructions, but shave off 1-2 minutes from the recommended cooking time. You want the pasta to be al dente because it will continue to cook in the oven later. Drain and set aside.
Pro Tip: Add a generous pinch of salt to the boiling water—it’s your only chance to season the pasta itself!
2. Prepare the Sauce
While the pasta cooks, heat a drizzle of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Toss in the minced garlic and cook for another minute until fragrant.
Next, add the ground Italian sausage (or beef) to the skillet. Break it up with a wooden spoon and cook until browned and no longer pink. Drain any excess grease if needed.
Stir in the marinara sauce, dried oregano, dried basil, salt, and pepper. Let the sauce simmer for about 5 minutes to allow the flavors to meld.
3. Combine Pasta and Sauce
In a large mixing bowl, combine the cooked Mostaccioli and the sauce. Toss everything together until the pasta is evenly coated.
Pro Tip: If you’re feeling adventurous, add a handful of fresh basil or a pinch of red pepper flakes for an extra layer of flavor.
4. Layer and Bake
Preheat your oven to 375°F (190°C). Transfer the pasta and sauce mixture to a greased 9×13-inch baking dish. Sprinkle the shredded mozzarella cheese evenly over the top, followed by the grated Parmesan.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, with golden spots on top.
5. Let It Rest
Once out of the oven, let the Mostaccioli rest for about 5 minutes before serving. This allows the sauce to set slightly, making it easier to serve.
Serving Suggestions
Mostaccioli is a complete meal on its own, but if you want to round it out, here are a few ideas:
- Serve with a side of garlic bread or a crisp green salad.
- Pair it with a glass of red wine for a cozy dinner vibe.
- Top with fresh basil or parsley for a pop of color and freshness.
Why This Recipe Works
What I love about this Mostaccioli recipe is its versatility. It’s a blank canvas for your creativity. Swap out the meat for mushrooms or spinach for a vegetarian version. Use your favorite cheese blend or add a dollop of ricotta for extra creaminess. The possibilities are endless!
And let’s not forget the leftovers. Mostaccioli tastes even better the next day, making it a fantastic make-ahead meal.
Final Thoughts
Cooking should be fun, not stressful. This Easy Mostaccioli recipe is proof that a little effort can yield big rewards. Whether you’re feeding a hungry family or hosting a casual dinner party, this dish is sure to impress.
So, grab your apron, preheat that oven, and let’s get cooking. Trust me, once you try this recipe, it’ll become a regular in your rotation. Buon appetito!
