If you are craving a comforting, crowd-pleasing Italian dish that offers a perfect balance of cheesy goodness, hearty meat sauce, and tender pasta, you have to try this Cheesy Baked Mostaccioli Recipe. It’s the kind of meal that warms your soul with every bite, layering savory Italian sausage with creamy ricotta and mozzarella cheeses, topped with an irresistible golden breadcrumb crust. Whether you’re cooking for family or friends, this dish combines simple ingredients into a show-stopping casserole that will quickly become a favorite in your dinner rotation.
Ingredients You’ll Need
Getting started with this Cheesy Baked Mostaccioli Recipe is a breeze because all the ingredients come together to build rich flavors and satisfying textures. Each item plays a special role, from the aromatic garlic and onions that form the flavor base, to the blend of cheeses adding creaminess and melty heaven, finishing with the crispy breadcrumb topping for that perfect crunch.
- Olive oil: Essential for sautéeing onions and sausage, adding a hint of fruitiness.
- Diced onion: Gives a subtle sweetness and depth to the sauce.
- Ground Italian sausage: Provides a savory, spiced meat foundation that’s full-flavored.
- Minced garlic: Adds aromatic pungency that elevates the sauce.
- Marinara sauce (28-ounce jar): The tangy tomato base ties everything together.
- Large egg: Helps bind the cheese mixture for cohesion in the casserole.
- Ricotta cheese (15 ounces): Creamy texture and mild flavor enhance decadence.
- Italian seasoning: A fragrant blend that lifts the entire dish.
- Kosher salt and black pepper: Balanced seasoning to taste.
- Low-moisture mozzarella cheese (2 cups): Melts beautifully for that gooey cheese pull.
- Parmesan cheese (¾ cup, divided): Sharpness and umami punch, both in the cheese mix and the breadcrumb topping.
- Butter (3 tablespoons): Creates a golden, toasty base for the crunchy breadcrumbs.
- Unseasoned panko breadcrumbs (¾ cup): Adds light, crispy texture at the top.
- Garlic powder (¼ teaspoon): Gives a subtle garlic kick to the topping without overpowering.
- Mostaccioli pasta (1 pound): The perfect tubular shape to capture sauce and cheese inside.
How to Make Cheesy Baked Mostaccioli Recipe
Step 1: Preheat Oven and Make Meat Sauce
Begin by setting your oven to 375°F (190°C) so it’s ready for baking later. Warm the olive oil in a large skillet over medium heat, then toss in the diced onions and cook until they become soft and translucent—this creates a sweet, savory base. Next, add the ground Italian sausage, breaking it apart and cooking until it’s nicely browned. Stir in the minced garlic for a minute to release its fragrance. Drain any excess grease, then pour in the marinara sauce. Let it simmer gently while you prepare the rest of the components.
Step 2: Make Cheese Mixture
In a mixing bowl, combine the egg, ricotta cheese, Italian seasoning, kosher salt, black pepper, mozzarella cheese, and half of the Parmesan cheese. This luscious blend will add creamy, cheesy richness to the dish and hold the layers together after baking.
Step 3: Make Breadcrumb Topping
In a small skillet, melt the butter over medium heat until it turns golden brown, creating a nutty flavor known as beurre noisette. Remove from heat and mix in the panko breadcrumbs, garlic powder, and remaining Parmesan cheese. This crumbly topping will add a crispy, flavorful crust that contrasts beautifully with the soft, cheesy pasta beneath.
Step 4: Cook Pasta
Cook the mostaccioli pasta according to the package instructions until al dente—tender but still firm to the bite. Make sure to drain it well to prevent watery casserole layers.
Step 5: Assemble Casserole
Grab a 9×13-inch baking dish and start layering. First, place half of the cooked pasta evenly across the bottom. Spoon dollops of the ricotta cheese mixture over the pasta, spreading gently but leaving some pockets of softness. Then, layer the remaining pasta on top to create a sturdy, layered casserole. Finish by sprinkling the buttery breadcrumb topping evenly over the surface.
Step 6: Bake
Cover the casserole with foil to trap moisture and bake for 35 minutes, allowing the flavors to meld and cheese to meld into the sauce. Remove the foil and bake for an additional 5 to 10 minutes until the breadcrumbs turn a radiant golden brown—signaling your Cheesy Baked Mostaccioli Recipe is ready to be enjoyed straight from the oven.
How to Serve Cheesy Baked Mostaccioli Recipe
Garnishes
A sprinkle of fresh chopped basil or parsley does wonders in brightening this rich dish, adding a pop of color and fresh herbal notes that balance the cheese and meat. For an extra touch, drizzle a little high-quality extra virgin olive oil or sprinkle crushed red pepper flakes for heat.
Side Dishes
This casserole pairs beautifully with a crisp green salad tossed in a zesty vinaigrette, which cuts through the richness of the cheese. Garlic bread or a crusty baguette is perfect for mopping up any leftover sauce on your plate. Roasted vegetables, such as asparagus or broccoli, add a nutritious and flavorful contrast.
Creative Ways to Present
For a fun twist, serve individual portions in small ramekins and broil them briefly for an extra bubbly topping. Alternatively, layer the pasta, cheese, and sauce in clear glass dishes for an eye-catching presentation that shows the vibrant layers. You can even experiment by mixing in sautéed mushrooms or spinach for a veggie boost inside your Cheesy Baked Mostaccioli Recipe.
Make Ahead and Storage
Storing Leftovers
Allow the casserole to cool to room temperature, then cover tightly with foil or plastic wrap and refrigerate. Stored properly, leftovers will stay fresh for up to 3 to 4 days and reheat wonderfully for easy weeknight meals.
Freezing
Cheesy Baked Mostaccioli Recipe freezes well if you want to prepare it ahead of time. Assemble the casserole but do not bake it. Wrap it tightly with plastic wrap and aluminum foil to prevent freezer burn, and freeze for up to 2 months. When ready, thaw overnight in the fridge before baking as directed.
Reheating
Reheat leftovers covered in a 350°F (175°C) oven until warmed through, about 20 minutes. You can also microwave individual portions, though the oven method helps retain the crispy topping texture. If the crust softens, a brief broil at the end will rejuvenate its crunch.
FAQs
Can I use ground beef instead of Italian sausage?
Absolutely! Ground beef is a fine substitute if you prefer less spice or don’t have Italian sausage on hand. You might want to add a bit more Italian seasoning or fennel seeds to mimic the sausage’s flavor.
Is mostaccioli pasta the same as penne?
Mostaccioli is similar to penne but typically has a smoother surface without ridges. Either works well for this recipe since the sauce and cheese coat the pasta beautifully.
Can I make this recipe vegetarian?
Sure! Simply omit the sausage and add sautéed vegetables like mushrooms, zucchini, or eggplant for a satisfying vegetarian version of this Cheesy Baked Mostaccioli Recipe.
How do I prevent the casserole from becoming too watery?
Be sure to drain your cooked pasta thoroughly and simmer your meat sauce long enough to reduce excess liquid. Also, covering the dish with foil during baking helps retain moisture but uncover it at the end to crisp the topping without sogginess.
Can I prepare this recipe vegan or dairy-free?
While this classic recipe relies heavily on cheese, you can experiment with plant-based ricotta and mozzarella alternatives. Use a vegan sausage or seasoned lentils and dairy-free butter and breadcrumbs for the topping. It will be different but still delicious!
Final Thoughts
This Cheesy Baked Mostaccioli Recipe is a guaranteed way to bring warmth and smiles to your dinner table. Its layers of melty cheese, savory sausage, and pasta comfort are hard to beat. Once you try it, this dish will become a favorite to prepare for gatherings, weeknight dinners, or anytime you need a classic, comforting meal that tastes like a warm hug. I hope you enjoy making and sharing it as much as I do!
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Cheesy Baked Mostaccioli Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
Description
This Cheesy Baked Mostaccioli recipe combines hearty Italian sausage, tender mostaccioli pasta, and a rich blend of cheeses, all baked to golden perfection. With layers of savory meat sauce, creamy ricotta mixture, and a crunchy breadcrumb topping, this comforting casserole is perfect for family dinners or casual gatherings.
Ingredients
Meat Sauce
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 ½ pounds ground Italian sausage
- 2 cloves garlic, minced
- 1 (28-ounce) jar marinara sauce
Cheese Mixture
- 1 large egg
- 15 ounces ricotta cheese
- 2 teaspoons Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cups grated low-moisture mozzarella cheese
- ½ cup freshly grated Parmesan cheese (from the divided ¾ cup)
Breadcrumb Topping
- 3 tablespoons butter
- ¾ cup unseasoned panko breadcrumbs
- ¼ teaspoon garlic powder
- ¼ cup freshly grated Parmesan cheese (remaining from the divided ¾ cup)
Pasta
- 1 pound mostaccioli pasta
Instructions
- Preheat Oven and Make Meat Sauce: Preheat your oven to 375°F (190°C). In a large skillet over medium heat, warm the olive oil and sauté the diced onions until they become soft and translucent. Add the ground Italian sausage and cook thoroughly until browned. Stir in the minced garlic and cook for another minute, then drain any excess grease. Pour in the marinara sauce, stir to combine, and let it simmer gently while you prepare the other components.
- Make Cheese Mixture: In a mixing bowl, whisk together the egg, ricotta cheese, Italian seasoning, kosher salt, black pepper, grated mozzarella cheese, and ½ cup of the grated Parmesan cheese until evenly combined.
- Make Breadcrumb Topping: In a separate skillet, melt the butter over medium heat. Cook it until the butter is golden brown for a nutty flavor. Remove from heat and immediately stir in the panko breadcrumbs, garlic powder, and the remaining ¼ cup of grated Parmesan cheese. Mix thoroughly to coat the breadcrumbs well.
- Cook Pasta: Boil the mostaccioli pasta according to the package directions until al dente. Drain the pasta well to remove all water.
- Assemble Casserole: In a 9×13 inch baking dish, spread half of the cooked pasta evenly at the bottom. Layer the entire cheese mixture over the pasta, then top with the remaining pasta. Sprinkle the prepared breadcrumb topping evenly over the top layer.
- Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 35 minutes. Then, remove the foil and bake uncovered for an additional 5 to 10 minutes, until the breadcrumb topping turns golden brown and crispy.
Notes
- Be sure to drain excess grease after cooking the sausage to avoid a greasy casserole.
- You can substitute ground beef or turkey for the Italian sausage if preferred.
- Allow the baked mostaccioli to rest for 5-10 minutes after baking to set before serving.
- Use freshly grated Parmesan for the best flavor and texture in both cheese mixture and breadcrumb topping.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
