Mostaccioli Casserole
Dive into comfort food heaven with this hearty and irresistible Mostaccioli Casserole! Brimming with tender mostaccioli pasta, rich layers of meaty tomato sauce, and a trio of creamy ricotta, gooey mozzarella, and nutty Parmesan cheeses, this casserole is the ultimate baked pasta dish for family dinners or potlucks. Featuring a robust combination of ground beef, Italian sausage, and aromatic herbs like basil and oregano, every bite delivers a burst of Italian-inspired flavor. Easy to prepare in just an hour, this oven-baked classic comes out bubbling, golden, and perfectly melty. Garnish with fresh parsley for a pop of color, and serve warm for the coziest meal that rivals your favorite Italian restaurant. Perfect for make-ahead dinners or leftovers, this crowd-pleaser will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 16 ounces mostaccioli pasta
- 1 pound ground beef
- 1 pound ground Italian sausage
- 1 large onion, diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes
- 15 ounces tomato sauce
- 6 ounces tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons red pepper flakes (optional)
- 15 ounces ricotta cheese
- 3 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the mostaccioli pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
Add the ground beef and Italian sausage to the skillet. Cook until the meat is browned and no longer pink, breaking it up with a wooden spoon as it cooks. Drain any excess grease.
Stir in the crushed tomatoes, tomato sauce, and tomato paste. Mix well and bring to a simmer.
Add the basil, oregano, salt, black pepper, and red pepper flakes (if using). Simmer the sauce for 10 minutes, stirring occasionally.
In a large mixing bowl, combine the cooked pasta and the meat sauce. Mix until the pasta is evenly coated.
Spread half of the pasta mixture into a 9x13-inch baking dish. Dollop the ricotta cheese over the first layer, then sprinkle with half of the mozzarella cheese and half of the Parmesan cheese.
Spread the remaining pasta mixture on top, then sprinkle with the remaining mozzarella and Parmesan cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Remove from the oven and allow the casserole to rest for 5-10 minutes before serving.
Garnish with chopped parsley and serve warm.
Nutrition Facts
Calories |
5790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 378.6 g | 485% | |
| Saturated Fat | 166.2 g | 831% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1248 mg | 416% | |
| Sodium | 10652 mg | 463% | |
| Total Carbohydrate | 287.1 g | 104% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 70.9 g | ||
| Protein | 343.3 g | 687% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 5548 mg | 427% | |
| Iron | 33.9 mg | 188% | |
| Potassium | 6908 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
