Baked Mostaccioli
Baked Mostaccioli is a hearty Italian-inspired casserole featuring tender pasta, savory ground beef, and a rich tomato sauce infused with herbs and vegetables. Topped with melted mozzarella and Parmesan, it's perfect for family dinners and comfort food cravings, offering a flavorful, satisfying meal with classic Italian flavors.
Ingredients
- 8 oz. mostaccioli noodles ⓘ
- 1 1/2 lb. ground beef ⓘ
- 1/2 cup chopped onion ⓘ
- 1/4 cup chopped green pepper ⓘ
- 1 clove minced garlic ⓘ
- 1 (28 oz.) can tomatoes, cut up ⓘ
- 2 (8 oz) cans tomato sauce ⓘ
- 1 (8 oz.) can tomato paste ⓘ
- 1 (4 oz.) can mushrooms ⓘ
- 1/2 cup water ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon sugar
- 1 teaspoon crushed basil ⓘ
- 1/8 teaspoon pepper ⓘ
- 1 large bay leaf ⓘ
- 8 oz. shredded Mozzarella cheese ⓘ
- 1/2 cup grated Parmesan cheese ⓘ
Instructions
- Brown ground beef, onion, green pepper, and garlic in a skillet; drain excess fat.
- Add undrained tomatoes, tomato sauce, tomato paste, undrained mushrooms, water, salt, sugar, crushed basil, pepper, and bay leaf to the skillet.
- Bring the mixture to a boil; then reduce heat and cover.
- Simmer for 30 minutes, stirring occasionally.
- Remove the bay leaf from the sauce.
- Add the cooked noodles to the sauce and stir to combine.
- Transfer to a baking dish, sprinkle with shredded mozzarella and grated Parmesan cheese.
- Bake until cheese is melted and bubbly, about 15 minutes.
Tips & Substitutions
For a lighter version, substitute ground beef with ground turkey or lentils. You can also use whole wheat mostaccioli for added fiber. If you prefer a bit of spice, add red pepper flakes to the sauce. Fresh herbs like oregano or parsley can enhance the flavor as well. Consider using low-sodium canned tomatoes to control salt levels.
Serving Suggestions
Serve this baked mostaccioli hot, garnished with fresh basil or parsley for an extra pop of color. It pairs beautifully with a side salad or garlic bread for a complete meal. For a comforting twist, consider serving it alongside Chef Tony Lasagna or a rich Savory Spaghetti Sauce to enjoy a hearty Italian feast.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish and cover with foil to prevent drying out. Bake at 350°F for about 15-20 minutes until heated through. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Mostaccioli contains roughly 680 calories, with 42g protein, 58g carbohydrates, and 34g fat. It is an excellent source of vitamin C (101% of the Daily Value), calcium (92% of the Daily Value), and protein (84% of the Daily Value). Note that it is relatively high in sodium, at 2389mg per serving (104% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the mostaccioli and sauce ahead of time. Assemble the dish, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, simply add a few extra minutes to the baking time to ensure it heats through completely.
What can I substitute for ground beef?
You can use ground turkey, chicken, or even a plant-based meat substitute like lentils for a vegetarian option. Each will bring a unique flavor and texture to the dish while keeping it satisfying and hearty.
Can I freeze baked mostaccioli?
Absolutely! After baking, let it cool completely, then wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and bake until warmed through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).