Unleash Your Inner Chef: Mastering the Mostaccioli Bake with Delicious Variations
Mostaccioli bake is a comforting, crowd-pleasing dish perfect for weeknight dinners, potlucks, or any occasion where you need a hearty and satisfying meal. This classic Italian-American casserole features tubular pasta, a flavorful meat sauce, and a generous blanket of melted cheese. While the basic recipe is incredibly delicious on its own, there’s plenty of room to experiment and customize it to your taste. This comprehensive guide will walk you through the fundamental mostaccioli bake recipe and explore exciting variations to elevate your culinary skills.
## What is Mostaccioli?
Before we dive into the bake, let’s define our star ingredient: mostaccioli. This pasta shape is a type of tubular pasta, similar to penne, but slightly larger and cut at an angle. Its smooth surface readily grabs onto sauces, making it an ideal choice for baked pasta dishes. You can usually find mostaccioli in the pasta aisle of most grocery stores.
## The Essential Mostaccioli Bake Recipe
This recipe lays the foundation for all the delicious variations we’ll explore later. Let’s gather our ingredients and get started!
**Ingredients:**
* 1 pound mostaccioli pasta
* 1 tablespoon olive oil
* 1 pound ground beef (or Italian sausage, or a mixture)
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1 (28 ounce) can crushed tomatoes
* 1 (15 ounce) can tomato sauce
* 1 (6 ounce) can tomato paste
* 1 teaspoon dried oregano
* 1/2 teaspoon dried basil
* 1/4 teaspoon red pepper flakes (optional, for a little heat)
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1 cup ricotta cheese
* 1/2 cup grated Parmesan cheese
* 2 cups shredded mozzarella cheese
* Fresh parsley, chopped (for garnish)
**Equipment:**
* Large pot
* Large skillet or Dutch oven
* 9×13 inch baking dish
**Instructions:**
1. **Cook 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. Drain the pasta and set aside.
2. **Prepare the Meat Sauce:** While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the ground beef (or sausage) and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
3. **Sauté Aromatics:** Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
4. **Add Tomato Ingredients:** Stir in the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring the sauce to a simmer, then reduce the heat and let it simmer for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld. Stir occasionally.
5. **Combine Pasta and Sauce:** In a large bowl, combine the cooked mostaccioli pasta and the meat sauce. Toss to coat the pasta evenly.
6. **Assemble the Bake:** Spread half of the pasta mixture into the prepared 9×13 inch baking dish. Dollop spoonfuls of ricotta cheese over the pasta layer. Sprinkle with half of the Parmesan cheese and half of the mozzarella cheese.
7. **Add Second Layer:** Spread the remaining pasta mixture over the cheese layer. Sprinkle with the remaining Parmesan cheese and the remaining mozzarella cheese.
8. **Bake:** Preheat oven to 375°F (190°C). Bake the mostaccioli bake for 20-25 minutes, or until the cheese is melted and bubbly and the top is lightly golden brown.
9. **Rest and Serve:** Let the mostaccioli bake rest for 10 minutes before cutting and serving. Garnish with fresh parsley.
## Tips for the Perfect Mostaccioli Bake
* **Don’t Overcook the Pasta:** Cooking the pasta al dente is crucial. It will continue to cook in the oven, and overcooked pasta will become mushy. Aim for slightly firm to the bite.
* **Brown the Meat Well:** Browning the ground beef (or sausage) develops a richer, more complex flavor in the sauce. Don’t rush this step!
* **Simmer the Sauce:** Simmering the sauce allows the flavors to meld and deepen. The longer it simmers, the more flavorful it will be.
* **Use High-Quality Cheese:** Using good-quality mozzarella, Parmesan, and ricotta cheese will make a noticeable difference in the taste and texture of the bake. Freshly grated Parmesan is always preferable.
* **Don’t Overload the Cheese:** While cheese is delicious, using too much can make the bake greasy and heavy. Stick to the recommended amounts.
* **Let it Rest:** Allowing the bake to rest for 10 minutes before serving allows the cheese to set slightly, making it easier to cut and serve.
## Delicious Mostaccioli Bake Variations
Now that you’ve mastered the basic recipe, let’s explore some exciting variations to spice things up!
### 1. Vegetarian Mostaccioli Bake
This variation is perfect for vegetarians or anyone looking to reduce their meat consumption. Simply omit the ground beef and add extra vegetables to the sauce.
**Ingredients:**
* Follow the basic recipe, but omit the ground beef.
* Add 1 cup chopped mushrooms
* Add 1 cup chopped bell peppers (any color)
* Add 1 cup chopped zucchini
* Optional: 1/2 cup chopped spinach or kale (add in the last 5 minutes of simmering the sauce)
**Instructions:**
1. Follow steps 1 and 3 of the basic recipe.
2. Add the mushrooms, bell peppers, and zucchini to the skillet and cook until softened, about 8-10 minutes.
3. Continue with step 4 of the basic recipe, adding the remaining tomato ingredients.
4. Follow steps 5-9 of the basic recipe.
### 2. Chicken Mostaccioli Bake
This variation uses shredded chicken instead of ground beef for a lighter, leaner option.
**Ingredients:**
* Follow the basic recipe, but substitute the ground beef with 2 cups shredded cooked chicken (rotisserie chicken works great!).
**Instructions:**
1. Follow step 1 of the basic recipe.
2. Skip step 2 of the basic recipe. Instead, in the skillet, sauté the onion and garlic until softened.
3. Add the shredded chicken to the skillet along with the tomato ingredients (from step 4 of the basic recipe).
4. Follow steps 5-9 of the basic recipe.
### 3. Spicy Italian Sausage Mostaccioli Bake
For those who love a little heat, this variation uses spicy Italian sausage to add a kick to the sauce.
**Ingredients:**
* Follow the basic recipe, but substitute the ground beef with 1 pound spicy Italian sausage.
**Instructions:**
1. Follow the instructions for the basic recipe, but using spicy Italian sausage instead of ground beef.
### 4. Four Cheese Mostaccioli Bake
This variation is for the ultimate cheese lover! It incorporates four different types of cheese for an incredibly rich and flavorful bake.
**Ingredients:**
* Follow the basic recipe.
* Add 1/2 cup provolone cheese, shredded
* Add 1/2 cup Asiago cheese, shredded
**Instructions:**
1. Follow steps 1-6 of the basic recipe.
2. When assembling the bake, sprinkle the provolone and Asiago cheese along with the Parmesan and mozzarella cheese.
3. Follow steps 8-9 of the basic recipe.
### 5. Creamy Pesto Mostaccioli Bake
This variation adds a touch of freshness and creaminess to the bake with pesto and cream cheese.
**Ingredients:**
* Follow the basic recipe.
* Add 1/4 cup pesto (store-bought or homemade)
* Add 4 ounces cream cheese, softened and cut into cubes
**Instructions:**
1. Follow steps 1-5 of the basic recipe.
2. Stir the pesto into the pasta and sauce mixture.
3. When assembling the bake, dollop the cream cheese cubes over the pasta layer along with the ricotta cheese.
4. Follow steps 7-9 of the basic recipe.
### 6. Mushroom and Spinach Mostaccioli Bake
A hearty and healthy variation that incorporates earthy mushrooms and nutritious spinach.
**Ingredients:**
* Follow the basic recipe.
* Add 8 ounces sliced mushrooms
* Add 5 ounces fresh spinach
**Instructions:**
1. Follow step 1 of the basic recipe.
2. Add mushrooms to the skillet with the onions and garlic and saute until softened and lightly browned.
3. Add spinach to the skillet during the last minute or two of sauteing, cooking until wilted.
4. Continue with the basic recipe starting at step 4.
### 7. Baked Mostaccioli with Ricotta and Eggplant
Adds a creamy and tender eggplant element to the classic bake.
**Ingredients:**
* Follow the basic recipe
* 1 medium eggplant, peeled and diced
* 1/2 teaspoon dried thyme
**Instructions:**
1. Prepare eggplant by salting and draining to remove excess moisture. Toss with olive oil, salt, pepper, and thyme.
2. Roast eggplant at 400F for 20-25 minutes until tender and slightly browned.
3. Follow the basic recipe, adding the roasted eggplant to the pasta and sauce mixture just before assembling the bake.
### 8. Smoked Mozzarella Mostaccioli Bake
Adds a smoky depth to the cheesy topping.
**Ingredients:**
* Follow the basic recipe
* Substitute regular mozzarella with smoked mozzarella cheese.
**Instructions:**
1. Simply follow the original instructions, substituting smoked mozzarella for regular. The change in cheese elevates the recipe significantly.
### 9. Mostaccioli Bake with Prosciutto and Peas
A salty and sweet combination that adds pops of flavor and texture.
**Ingredients:**
* Follow the basic recipe
* 4 ounces Prosciutto, chopped
* 1 cup frozen peas, thawed
**Instructions:**
1. Follow the basic recipe, but add the prosciutto to the skillet during the last few minutes of cooking the meat sauce. This crisps up the prosciutto and releases its flavor.
2. Stir in the thawed peas when combining the pasta and sauce.
### 10. Taco Mostaccioli Bake
A fun and unexpected twist on the classic Italian dish, combining Mexican flavors with pasta.
**Ingredients:**
* 1 pound mostaccioli pasta
* 1 tablespoon olive oil
* 1 pound ground beef
* 1 packet taco seasoning
* 1 (15 ounce) can black beans, rinsed and drained
* 1 (15 ounce) can corn, drained
* 1 (10 ounce) can diced tomatoes and green chilies (Rotel)
* 1 cup salsa
* 1 cup shredded cheddar cheese
* 1 cup shredded Monterey Jack cheese
* Sour cream, guacamole, and chopped cilantro for topping (optional)
**Instructions:**
1. **Cook the Pasta:** Cook the mostaccioli pasta according to package directions, until al dente. Drain and set aside.
2. **Cook the Beef:** Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
3. **Add Taco Seasoning and Vegetables:** Stir in the taco seasoning, black beans, corn, diced tomatoes and green chilies, and salsa. Bring to a simmer and cook for 5 minutes.
4. **Combine and Bake:** In a large bowl, combine the cooked pasta and the beef mixture. Pour into a 9×13 inch baking dish. Sprinkle with cheddar cheese and Monterey Jack cheese.
5. **Bake:** Preheat oven to 375°F (190°C). Bake for 20-25 minutes, or until the cheese is melted and bubbly.
6. **Serve:** Top with sour cream, guacamole, and chopped cilantro, if desired.
## Make-Ahead Tips and Storage Instructions
Mostaccioli bake is a great dish to make ahead of time. You can assemble the entire bake up to 24 hours in advance and store it, covered, in the refrigerator. When ready to bake, simply add about 10-15 minutes to the baking time.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave.
## Serving Suggestions
Mostaccioli bake is a complete meal on its own, but it pairs well with a variety of side dishes.
* **Garlic Bread:** A classic pairing!
* **Salad:** A simple green salad or Caesar salad provides a refreshing contrast to the rich bake.
* **Roasted Vegetables:** Roasted broccoli, asparagus, or Brussels sprouts are healthy and flavorful side options.
* **Steamed Green Beans:** A light and easy side dish.
* **Wine:** A light-bodied red wine, such as Chianti or Pinot Noir, complements the Italian flavors of the dish.
## Conclusion
Mostaccioli bake is a versatile and satisfying dish that’s perfect for any occasion. Whether you stick to the classic recipe or experiment with these exciting variations, you’re sure to create a crowd-pleasing meal that everyone will love. So, get in the kitchen and unleash your inner chef! Enjoy!