Irresistible Baked Mostaccioli: 5 Star Family Favorite

Okay, friends, let’s talk comfort food! Nothing screams “home” quite like a big, bubbly dish of baked mostaccioli, right? I’ve been making this recipe for, oh, ages, and it’s always a massive hit. What I love most about this baked mostaccioli, besides the taste (duh!), is how ridiculously simple it is. Seriously, even *I* can’t mess it up, and that’s saying something! It’s my go-to when I need something quick, easy, and guaranteed to please even the pickiest eaters. The secret is layering all those yummy flavors – pasta, savory meat sauce, creamy ricotta, and tons of melty mozzarella. Trust me, once you try this family favorite baked mostaccioli version, you’ll be hooked!

Why You’ll Love This Baked Mostaccioli

Seriously, get ready to fall in love. Why? Well, let me tell you:

• Crazy Easy: I’m talking dump-and-bake kinda easy. If you can boil pasta, you can nail this!
• Flavor Explosion: Hello, cheesy, saucy goodness! It’s like a warm hug in a dish.
• Crowd-Pleaser: From picky kids to hungry adults, everyone digs in. Seriously, I’ve never seen leftovers.
• Quick Prep: Under an hour from start to finish. Perfect for those crazy weeknights when you’re starving.
• Total Comfort Food: Need a little pick-me-up? This baked mostaccioli is the answer. It’s the ultimate cozy dinner. My kids request it all the time!

Ingredients for Baked Mostaccioli

Alright, let’s gather our supplies! Here’s what you’ll need to whip up this amazing baked mostaccioli. I always try to use good quality ingredients – it really makes a difference!

• 1 pound mostaccioli pasta – Those little tubes are perfect for catching all that yummy sauce!
• 1 pound ground beef – You could also use Italian sausage if you’re feeling fancy. I usually go for lean ground beef.
• 1 onion, chopped – Yellow or white, whatever you’ve got on hand.
• 2 cloves garlic, minced – Fresh is best, but the jarred stuff works in a pinch (don’t tell anyone I said that!).
• 1 (24 ounce) jar marinara sauce – My favorite is Rao’s, but use whatever you love!
• 1 (15 ounce) container ricotta cheese – Full-fat gives you the best flavor and creaminess, trust me.
• 1/2 cup grated Parmesan cheese – The real stuff, not the powdery kind in the green can, okay?
• 1 egg – Large, to bind everything together.
• 1/4 cup chopped fresh parsley – Adds a little pop of freshness and color!
• Salt and pepper to taste – Don’t be shy!
• 8 ounces mozzarella cheese, shredded – Gotta have that melty, cheesy blanket on top!

How to Make This Baked Mostaccioli: Step-by-Step Instructions

Okay, here we go! Seriously, this is so easy, you’ll laugh. Just follow these steps, and you’ll have a bubbling, cheesy masterpiece in no time. And hey, if *I* can do it (and trust me, I’ve had my kitchen mishaps!), so can you!

1. First things first: Preheat your oven to 350°F (175°C). Get that baby nice and toasty! Then, get your mostaccioli pasta cooking according to the package directions. Don’t overcook it – you want it al dente, because it’ll keep cooking in the oven. Drain it and set it aside for now.
2. Okay, let’s get saucy! Grab a large skillet and brown your ground beef over medium heat. Make sure you drain off any excess grease – nobody wants a greasy baked mostaccioli! Then, add your chopped onion and minced garlic. Cook until they’re softened and fragrant, about 5 minutes. Your kitchen should be smelling amazing right about now!
3. Pour in that jar of marinara sauce, add a pinch of salt and pepper. Give it a good stir, then let it simmer for about 10 minutes. Taste it and adjust the seasonings as needed – this is where you can make it your own! I sometimes add a little pinch of red pepper flakes for a kick.
4. Now for the creamy goodness! In a separate bowl, grab that ricotta cheese, Parmesan cheese, egg, and parsley. Mix it all together until it’s well combined. This ricotta mixture is what makes this baked mostaccioli so incredibly rich and delicious!
5. Time to assemble! Get out a large baking dish (9×13 inch is perfect). Spread a thin layer of meat sauce on the bottom – this keeps the pasta from sticking. Then, add half of the cooked pasta, and spread that ricotta cheese mixture evenly over the pasta. Top with the remaining pasta and meat sauce. Kinda like lasagna, but way easier, you know?
6. Last but not least: Sprinkle that gorgeous shredded mozzarella cheese all over the top. Don’t be shy – the more cheese, the better! Seriously, my favorite part is that golden, bubbly cheese crust.
7. Pop it in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through. Keep an eye on it – you don’t want the cheese to burn!
8. Let it stand for about 10 minutes before serving. This lets everything settle and makes it easier to slice. Plus, it gives you time to sneak a little taste (I won’t tell!). Serve it up and watch everyone devour it!

Tips for the Best Baked Mostaccioli

Wanna take your baked mostaccioli from good to *amazing*? Of course, you do! Here are a few of my tried-and-true tips to make sure it’s perfect every single time. Seriously, these are game-changers!

• Don’t overcook the pasta! I know I said it before, but it’s worth repeating. Slightly undercook it, because it’ll finish cooking in the oven. Mushy pasta? No, thank you!
• Make sure your sauce isn’t too thin. If it seems watery, simmer it for a few extra minutes to thicken it up. A thicker sauce clings to the pasta better, and that’s what we want!
• Watch that cheese! If it starts to brown too quickly, tent the baking dish with foil. We want melty and bubbly, not burnt to a crisp. Oops, I’ve done that before, and it’s not fun!
• Don’t skip the resting time! I know it’s tempting to dig right in, but letting it sit for 10 minutes makes it easier to slice and serve. Plus, the flavors meld together even more – yum!

Variations on This Baked Mostaccioli Recipe

Okay, so you’ve made the classic… now let’s get a little crazy! The best part about baked mostaccioli? It’s totally customizable! Feel free to get creative and swap things out to your liking. Trust me, it’s hard to mess this up! Why not create a one pan baked buffalo chicken mac and cheese by using chicken and add some buffalo sauce and cheese? That’s what *I* call a fun twist! Here are a few more ideas to get those creative juices flowing.

• Meat Lovers: Add Italian sausage, pepperoni, or even ground turkey to the meat sauce. The more, the merrier, right?
• Veggie Power: Sneak in some chopped zucchini, bell peppers, or spinach. My kids never even notice!
• Cheesy Goodness: Use a blend of mozzarella, provolone, and fontina. Talk about a cheese lover’s dream!
• Spicy Kick: Add some red pepper flakes or a dash of hot sauce to the meat sauce. Be careful, though – a little goes a long way!
• Creamy Dreamy: Stir in a dollop of sour cream or cream cheese to the ricotta mixture. Extra rich and decadent!

Make-Ahead and Freezer Tips for Baked Mostaccioli

Life’s busy, I get it! That’s why I *love* making this baked mostaccioli ahead of time. You can totally assemble it, cover it tightly, and pop it in the fridge for up to 24 hours before baking. How awesome is that? And guess what? It freezes like a dream, too! Just let it cool completely, wrap it well (or portion it into freezer-safe containers), and it’ll keep for up to 3 months. To reheat, thaw it overnight in the fridge and then bake it as directed (you might need to add a few extra minutes!). Easy peasy!

Frequently Asked Questions About Baked Mostaccioli

Got questions? I’ve got answers! Here are a few of the most common questions I get asked about my famous baked mostaccioli. And hey, if you’ve got more, just drop them in the comments below!

Can I use a different type of cheese?

Absolutely! While I personally love the combo of ricotta and mozzarella in this easy baked mostaccioli recipe, feel free to experiment! Provolone, fontina, or even a little bit of Parmesan would be delicious. Just make sure you’ve got a good melty cheese on top to get that bubbly, golden crust!

Can I add vegetables to this baked mostaccioli?

You bet! Sneaking veggies into this dish is a great way to make it even healthier (and get those picky eaters to eat their greens!). Chopped zucchini, bell peppers, spinach, or mushrooms all work really well. Just sauté them along with the onion and garlic before adding the marinara sauce.

How long does baked mostaccioli last in the fridge?

Properly stored in an airtight container, your leftover baked mostaccioli will stay good in the fridge for 3-4 days. It’s usually gone way before then at my house, though! Reheat it in the microwave or oven until it’s heated through.

Can I make this vegetarian?

Totally! Just skip the ground beef and add extra vegetables like mushrooms, bell peppers, and eggplant for a hearty vegetarian version. You could even add some cooked lentils or beans for extra protein. It’ll be just as delicious (and maybe even healthier!).

What else can I use other than mostaccioli?

If you can’t find mostaccioli pasta, penne or ziti are also great options for this recipe. Really, any short, tubular pasta will work in a pinch. Just make sure to adjust the cooking time accordingly!

Nutritional Information Disclaimer

Okay, a quick note: the nutrition info here? It’s just an estimate. Things can vary based on brands and ingredients, so don’t take it as gospel, okay? Just a general idea!

Enjoy Your Baked Mostaccioli

Alright, that’s it! I really hope you give this baked mostaccioli recipe a try. It’s seriously one of my all-time faves, and I know you’ll love it too! If you do make it, I’d love to hear what you think! Leave a comment below and tell me how it turned out. And hey, if you’re feeling generous, give it a star rating, too! Sharing is caring, so feel free to post a pic on social media – I’d love to see your cheesy creations!

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