When you want a classic Italian-American dish that’s hearty, comforting, and guaranteed to please a crowd, you can’t go wrong with this Easy Baked Mostaccioli. With tender noodles, a rich homemade tomato sauce, and loads of melty cheese, this oven-baked pasta becomes an instant weeknight favorite! Plus, it’s make-ahead and freezer-friendly—ideal for busy families, meal prep, or a cozy Sunday dinner.
Why You’ll Love This Pasta Bake
Baked Mostaccioli checks every box for a successful family dinner:
- Simple, classic flavors: Minimal, easy-to-find ingredients packed with homemade goodness.
- Flexible & customizable: Add meat, sneak in veggies, or switch up the cheese.
- Perfect for meal prep: Make it in advance or freeze for future you!
- Kid and adult approved: Mild, melty cheese and sauce means empty plates every time.
Whether you’re searching for a main course or a hearty side dish, this baked pasta recipe makes everyone feel right at home.
What is Mostaccioli?
Mostaccioli is a smooth, tube-shaped pasta similar to penne but without ridges. While classic penne or ziti can work too, the silky surface of mostaccioli soaks up sauce perfectly, resulting in every cheesy bite being deliciously coated.
Baked mostaccioli as a recipe is more popular in Italian-American kitchens than in Italy. In Italy, “mostaccioli” can also refer to a spiced Christmas cookie—but here, it’s all about the pasta, cheese, and love baked into every serving!
Ingredients You’ll Need
- Olive oil: For sautéing aromatics and bringing out real Italian flavor.
- Onion & Garlic: Freshly chopped for a simple yet flavorful homemade sauce.
- Whole San Marzano Tomatoes: These premium tomatoes create a naturally sweet, less acidic sauce.
- Kosher salt: For seasoning the sauce to perfection.
- Mostaccioli pasta: Smooth tubes that bake beautifully.
- Mozzarella & Parmesan cheese: For ultimate meltiness and a golden, savory top.
- Fresh basil: Adds color, aroma, and an authentic Italian finish.
Pro Tip: Grate your own cheese! Freshly shredded mozzarella melts so much better than pre-shredded for that signature, bubbly cheese pull.
Filling In The Gaps: More Tips For Perfect Baked Mostaccioli
After analyzing other pasta bakes on iheartnaptime.net, here’s what will make your mostaccioli stand out:
- Layer flavor: Be generous with your homemade sauce and make sure every inch of pasta is coated before baking.
- Al dente noodles: Undercook the pasta by 1-2 minutes since it will finish baking in the oven.
- Add-ins: Try ground Italian sausage, turkey, or a vegetable medley (like spinach, bell peppers, or mushrooms) to boost nutrition and flavor.
- Don’t forget the broil: For a bubbly, browned top, pop the dish under your oven’s broiler for 2-3 minutes at the end.
- Let it rest: Give your casserole a few minutes to rest after baking, letting everything firm up for easy serving.
How to Make Baked Mostaccioli
- Prep: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Make the Sauce: Heat olive oil over medium. Sauté onions until soft, add garlic, then the crushed San Marzano tomatoes and salt. Simmer for 20–30 minutes. Use an immersion blender for a silky smooth sauce.
- Cook Pasta: Boil mostaccioli in salted water just to al dente. Drain.
- Assemble: Spread one-third of the sauce in the baking dish. Add half the pasta, half the remaining sauce, and half the cheese. Repeat layers, ending with a final sprinkle of Parmesan.
- Bake: Cover with foil and bake 30–35 minutes until bubbly. Uncover and broil 2–3 minutes for a golden top.
- Serve: Garnish with fresh basil. Serve with a simple green salad or easy garlic bread for a complete meal.
Storage, Make-Ahead, and Freezing
- Make ahead: Assemble the casserole (without baking), cover, and refrigerate up to 2 days. Bake as directed, adding 10 minutes if baking from cold.
- Freeze: Wrap tightly and freeze up to 1 month. Thaw overnight in the fridge, then bake.
- Leftovers: Store in an airtight container in the fridge up to 5 days. Reheat, covered, in a 350°F oven until warmed through—or microwave individual portions for quick lunches.
Serving Suggestions
Pair your baked mostaccioli with:
- Easy Garlic Bread—soft, buttery, and ready in minutes.
- Easy Pasta Recipes—great for mixing up your meal rotation or feeding a crowd.
- A crisp Italian salad with a tangy vinaigrette.
- Roasted vegetables, like broccoli or zucchini, for extra fiber and nutrients.
FAQs
Can I substitute the pasta?
Absolutely! Penne, ziti, or rigatoni work well if you can’t find mostaccioli.
How do I make it vegetarian or gluten-free?
Skip the meat add-ins and use gluten-free pasta and cheese for a dish everyone will love.
Can I double the recipe?
Yes—simply use a larger baking dish or two pans. Perfect for holidays or potlucks!