Easy Baked Mostaccioli: A Simple and Delicious Weeknight Meal

Mostaccioli is a classic Italian-American pasta dish that’s perfect for a weeknight meal or a potluck. This baked version is incredibly easy to make, requires minimal prep, and delivers maximum flavor. It’s a comforting, cheesy, and satisfying dish that the whole family will love. This recipe focuses on simplicity and speed, using readily available ingredients to create a flavorful and satisfying meal.

**Why You’ll Love This Recipe:**

* **Easy to Make:** This recipe is straightforward and requires minimal cooking skills. Even beginner cooks can easily master this dish.
* **Quick Prep Time:** With only a few minutes of prep time, this baked mostaccioli is ideal for busy weeknights.
* **Family-Friendly:** The cheesy, tomatoey flavors are a hit with both kids and adults.
* **Customizable:** Feel free to add your favorite vegetables, meats, or cheeses to personalize the dish.
* **Make-Ahead Friendly:** You can assemble the casserole ahead of time and bake it when you’re ready to eat.
* **Freezer-Friendly:** Leftovers freeze well, making this a great option for meal prepping.

**Ingredients You’ll Need:**

* **Mostaccioli Pasta:** The star of the show! You can also substitute penne or ziti pasta if you prefer.
* **Ground Beef:** I prefer lean ground beef, but you can use ground turkey or Italian sausage for a different flavor profile.
* **Onion:** Adds a savory base to the sauce.
* **Garlic:** Essential for adding aromatic flavor to the sauce.
* **Canned Crushed Tomatoes:** Forms the base of the tomato sauce. You can also use tomato puree or tomato sauce.
* **Canned Tomato Sauce:** Adds richness and depth of flavor to the sauce.
* **Tomato Paste:** Concentrates the tomato flavor and thickens the sauce.
* **Dried Oregano:** A classic Italian herb that complements the tomato sauce perfectly.
* **Dried Basil:** Another essential Italian herb that adds a sweet and aromatic flavor.
* **Salt and Pepper:** To season the sauce to your liking.
* **Sugar:** A pinch of sugar helps to balance the acidity of the tomatoes.
* **Ricotta Cheese:** Adds a creamy and rich layer to the casserole.
* **Egg:** Helps to bind the ricotta cheese and prevent it from becoming watery.
* **Grated Parmesan Cheese:** Adds a salty and nutty flavor to the ricotta mixture.
* **Shredded Mozzarella Cheese:** Provides a melty and cheesy topping.

**Equipment You’ll Need:**

* Large Pot: For cooking the pasta.
* Large Skillet: For browning the ground beef and making the sauce.
* 9×13 inch Baking Dish: For baking the casserole.
* Mixing Bowls: For preparing the ricotta mixture and mixing the sauce.
* Colander: For draining the pasta.

**Step-by-Step Instructions:**

**1. Prepare the Pasta:**

* Bring a large pot of salted water to a boil.
* Add the mostaccioli pasta and cook according to package directions until al dente. Al dente means the pasta should be cooked through but still firm to the bite. Overcooked pasta will become mushy in the baked casserole.
* Drain the pasta in a colander and set aside.

**2. Make the Meat Sauce:**

* In a large skillet, brown the ground beef over medium-high heat. Break up the meat with a spoon as it cooks.
* Drain off any excess grease.
* Add the chopped onion to the skillet and cook until softened, about 5 minutes.
* Add the minced garlic and cook for another minute until fragrant.
* Stir in the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, pepper, and sugar.
* Bring the sauce to a simmer and cook for 15-20 minutes, stirring occasionally, to allow the flavors to meld.

**3. Prepare the Ricotta Mixture:**

* In a medium mixing bowl, combine the ricotta cheese, egg, and grated Parmesan cheese.
* Mix well until all ingredients are fully incorporated.
* Season with salt and pepper to taste.

**4. Assemble the Casserole:**

* Preheat oven to 350°F (175°C).
* Lightly grease a 9×13 inch baking dish.
* Spread a thin layer of meat sauce on the bottom of the baking dish.
* In a large bowl, combine the cooked mostaccioli pasta with the remaining meat sauce. Toss to coat evenly.
* Pour half of the pasta mixture into the baking dish and spread evenly.
* Spoon the ricotta mixture over the pasta layer, spreading it evenly.
* Top with the remaining pasta mixture.
* Sprinkle the shredded mozzarella cheese evenly over the top.

**5. Bake the Casserole:**

* Cover the baking dish with aluminum foil.
* Bake for 20 minutes.
* Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
* Let the casserole rest for 10 minutes before cutting and serving.

**Tips for the Best Baked Mostaccioli:**

* **Don’t Overcook the Pasta:** As mentioned earlier, al dente pasta is key to preventing a mushy casserole.
* **Use High-Quality Ingredients:** The better the quality of your ingredients, the better the flavor of your dish. Choose good quality canned tomatoes and fresh herbs whenever possible.
* **Don’t Skip the Sugar:** A pinch of sugar helps to balance the acidity of the tomatoes and creates a more balanced flavor.
* **Adjust the Seasoning to Your Liking:** Taste the sauce and ricotta mixture before assembling the casserole and adjust the seasoning to your preference. Add more salt, pepper, or herbs as needed.
* **Let the Casserole Rest Before Serving:** Allowing the casserole to rest for 10 minutes after baking helps the cheese to set and makes it easier to cut and serve.

**Variations and Add-Ins:**

* **Vegetarian:** Omit the ground beef and add your favorite vegetables, such as mushrooms, bell peppers, zucchini, or spinach. You can also add vegetarian crumbles as a meat substitute.
* **Spicy:** Add a pinch of red pepper flakes to the sauce for a spicy kick.
* **Meat Lovers:** Use a combination of ground beef, Italian sausage, and pepperoni.
* **Cheesy:** Add extra cheese to the casserole, such as provolone, fontina, or Asiago.
* **Creamy:** Add a dollop of sour cream or cream cheese to the ricotta mixture for a creamier texture.
* **Herbs:** Add fresh herbs like parsley or basil to the sauce or ricotta mixture for added flavor.
* **Add Vegetables:** Consider adding diced bell peppers, mushrooms, onions, or zucchini to the meat sauce for added nutrients and flavor. Sauté them along with the onions and garlic.
* **Use Different Cheese:** Experiment with different types of cheese in the ricotta mixture or as a topping. Provolone, mozzarella, or even a sprinkle of Parmesan can add unique flavors.
* **Spice it Up:** Add a pinch of red pepper flakes to the sauce for a little heat. You can also use spicy Italian sausage instead of mild sausage.
* **Add Wine:** A splash of red wine to the sauce while it simmers can add depth of flavor. Use a dry red wine like Chianti or Cabernet Sauvignon.
* **Garlic Bread Crumbs:** For a crispy topping, sprinkle garlic bread crumbs over the mozzarella cheese before baking.

**Serving Suggestions:**

* Serve the baked mostaccioli with a side salad and garlic bread for a complete meal.
* It’s also great as a side dish for grilled chicken or steak.
* Garnish with fresh parsley or basil for a pop of color and flavor.
* Consider serving with a simple green salad dressed with a vinaigrette. The acidity of the salad will complement the richness of the pasta.
* Offer a side of roasted vegetables like broccoli or asparagus for a healthier option.
* Pair with a glass of Italian red wine for a truly authentic experience.

**Make-Ahead Instructions:**

* You can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours. Add about 10-15 minutes to the baking time if baking from cold.

**Freezing Instructions:**

* Let the baked mostaccioli cool completely before freezing.
* Wrap the casserole tightly in plastic wrap and then in aluminum foil.
* Freeze for up to 3 months.
* To reheat, thaw the casserole overnight in the refrigerator.
* Bake in a preheated oven at 350°F (175°C) for 20-30 minutes, or until heated through.

**Storage Instructions:**

* Store leftover baked mostaccioli in an airtight container in the refrigerator for up to 3-4 days.
* Reheat in the microwave or oven.

**Recipe Notes:**

* The baking time may vary depending on your oven. Check the casserole regularly and adjust the baking time as needed.
* If the cheese starts to brown too quickly, cover the casserole with aluminum foil.
* For a creamier sauce, you can add a splash of heavy cream or half-and-half to the sauce during the last few minutes of cooking.
* If you don’t have ricotta cheese, you can substitute cottage cheese or cream cheese.
* If you want to make a larger batch of baked mostaccioli, simply double or triple the recipe. You may need to use a larger baking dish.
* Adjust the amount of sauce to your preference. Some people prefer a saucier casserole, while others prefer a drier casserole.
* The quality of your canned tomatoes will significantly impact the flavor of the sauce. Opt for high-quality canned tomatoes for the best results.
* Don’t be afraid to experiment with different flavors and ingredients to create your own unique version of baked mostaccioli.

**Nutrition Information (Approximate):**

* Calories: 450-550 per serving (depending on ingredients and portion size)
* Protein: 25-35g
* Fat: 20-30g
* Carbohydrates: 40-50g

This easy baked mostaccioli recipe is a crowd-pleaser that’s sure to become a family favorite. Its simplicity, versatility, and delicious flavor make it a perfect choice for any occasion. Enjoy!