My Famous Baked Mostaccioli
Get ready to wow your guests with My Famous Baked Mostaccioli, a showstopping Italian-American classic that’s rich, cheesy, and irresistibly comforting. This hearty dish starts with perfectly al dente mostaccioli pasta layered with a robust marinara meat sauce made from a savory blend of ground beef, Italian sausage, and aromatic spices. Each bite is elevated with creamy ricotta infused with fresh parsley and topped with a golden, bubbly mix of mozzarella and Parmesan for the ultimate gooey goodness. Whether you're hosting a family dinner or meal prepping for the week, this easy-to-assemble baked pasta casserole is guaranteed to be a crowd-pleaser. Ready in just an hour and serving up to eight, it’s the perfect one-pan wonder for feeding a hungry group. Don’t forget to garnish with fresh parsley for a touch of brightness before diving into this melty masterpiece!
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Recipe Information
Ingredients
- 16 ounces mostaccioli pasta
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 pound ground beef
- 1 pound Italian sausage
- 48 ounces marinara sauce
- 2 teaspoons dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1.5 cups ricotta cheese
- 3 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with a bit of olive oil or non-stick spray.
Bring a large pot of salted water to a boil. Cook the mostaccioli pasta according to package instructions, aiming for al dente texture. Drain and set aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until soft and translucent.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the ground beef and Italian sausage. Cook, breaking up the meat with a wooden spoon, until fully browned and no pink remains. Drain any excess grease if necessary.
Pour in the marinara sauce, then stir in the dried Italian seasoning, salt, and black pepper. Reduce the heat to low and let the sauce simmer for 5-7 minutes, stirring occasionally.
In a medium bowl, mix the ricotta cheese with 1/2 cup of shredded mozzarella, 1/4 cup of grated Parmesan, and 1 tablespoon of chopped parsley. Set aside.
To assemble, spread a thin layer of the meat sauce at the bottom of the prepared baking dish. Add half of the cooked pasta, then spread half of the remaining sauce over the pasta. Dollop and spread half of the ricotta mixture over the sauce.
Repeat the layers with the remaining pasta, sauce, and ricotta mixture.
Top with the remaining shredded mozzarella and grated Parmesan cheese.
Cover the dish loosely with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
Remove from the oven, sprinkle with the remaining parsley, and let the baked mostaccioli rest for 5-10 minutes before serving.
Nutrition Facts
Calories |
5553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 363.4 g | 466% | |
| Saturated Fat | 154.5 g | 772% | |
| Polyunsaturated Fat | 23.8 g | ||
| Cholesterol | 1151 mg | 384% | |
| Sodium | 11190 mg | 487% | |
| Total Carbohydrate | 241.2 g | 88% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 44.5 g | ||
| Protein | 332.1 g | 664% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 4693 mg | 361% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 3321 mg | 71% | |
*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.
