Mostaccioli: Baked

Baked Mostaccioli is a old-school pasta dish and couldn’t be any easier to make. A ridiculously simple baked pasta consisting of mostaccioli noodles in an unfussy yet well-seasoned tomato meat sauce topped with golden and melty mozzarella cheese. Yields 6 to 8 servings.

Mostaccioli is a pain in the you-know-what to spell, so I’m warning you now that you might see it spelled mosticholi, mostaccoli or mostacholee. It’s midnight and I’m sleepy. However I’ll have you know, it’s quite the opposite to make and devour. You like?

I grew up on this pasta dish.

It’s a go-to recipe that I usually have most of these things on hand and it takes all of 30 minutes to put together and another 45 minutes to bake. Straightforward-peasy. And while it’s in the oven I usually clean up, make a salad, check facebook, switch the loads of laundry around and pick my daughters up from the bus stop. My go-to part is when we walk in the door and the smell of the mostaccioli slaps us in the face. It doesn’t get better than that. Well except for eating it of course.

This method my sister Kelly gave me years ago and I cherish it.

To cook this Baked Mostaccioli Set out:

• olive oil – Or use avocado oil.
• yellow onion – Adds a sweet and subtle onion flavor to the soup.
• garlic – Adds distinct punchy flavor.
• ground beef – I like to use a lean ground beef, but use what you prefer.
• italian seasoning – Use kitchen-made or store-bought.
• red pepper flakes (optional) – Lends some heat but is optional.
• tomato sauce – This is the base of the sauce.
• parmesan cheese – Adds distinct nutty and cheesy flavor.
• kosher salt – Enhances the flavors of this dish.
• ground black pepper – For distinct bite and flavor.
• sugar – Helps to balance the acidity of the tomato sauce.
• mostaccioli noodles (dried) – Also known as penne lisce.
• mozzarella cheese – Use freshly grated and not use bagged cheese for better melting!
• parsley – For garnish.

To a large dutch oven or deep sided skillet, add 2 teaspoons olive oil, 1 medium diced yellow onion and a pinch of salt.

Stir and cook 8 to 10 minutes to soften. Then add in 4 cloves of garlic and stir and cook 1 minute.

Next add in 2 pounds of ground beef (I like lean ground beef but use what you prefer) into the pot with the onions and garlic. Cook over medium heat, using a spatula to break up the meat. Cook until browned and no longer pink.

Once cooked, add 2 teaspoons italian seasoning and a pinch of red pepper flakes (optional).

Stir and cook 1 to 2 minutes..

Next add in 28 to 30 ounces of tomato sauce.

Then add in 3 tablespoons grated fresh parmesan cheese, 1 teaspoon kosher salt, lots of freshly ground black pepper and a pinch of sugar.

Stir well to incorporate all of the ingredients.

Cover, reduce the temperature to medium-low and simmer for 15 minutes. Which is simply enough time to make the pasta.

Meanwhile, Preheat your oven to 325°F.

Cook The Pasta:

Bring a pot of salted water to boil. Once boiling, add in 8 ounces of mostaccioli noodles, and cook half of the time listed in the package directions. Once cooked, drain.

This are mostaccioli noodles also called penne lisce. Basically, it’s penne pasta minus the ridges.

Toss the partially-cooked pasta into the simmered sauce.

Toss the pasta in the sauce.

Transfer the pasta/meat mixture into a 9×13 oven safe baking dish.

Sprinkle with 16 ounces of freshly grated mozzarella cheese. Bake on the middle rack of your preheated oven for 30 to 35 minutes or until the cheese has melted and is golden brown in spots.

Once baked, remove and immediately sprinkle with the remaining parmesan cheese.

Let the mostaccioli cool for about 5 to 10 minutes before sprinkling with minced fresh parsley and serving.

What To Serve With Mostaccioli?

• garden or caeser salad or salad of choice.
• garlicky green beans
• baguette, sourdough or garlic bread

Can You Make Mostaccioli in Advance?

Yes! Simple prepare and assemble. Let cool before sprinkling with cheese. Cover tightly and refrigerate until ready to bake.

Can You Freeze Mostaccioli?

Yes! Mostaccioli is freezer friendly. Simply as stated above. Prepare and assemble. Let cool completely before sprinkling with cheese. Cover tightly with foil and plastic wrap and freeze for up to 3 months.

What is the dependable way to Reheat Mostaccioli from Frozen?

Only like lasagna, I like to remove it from the freezer and placing in your refrigerator 24 to 48 hours prior to cooking, so it can thaw a bit. Then bake according to directions. Keep in mind that it may need a little extra time in the oven so I would recommend covering (with foil) for the first 20 minutes and then uncovering until hot and bubbly, and the cheese is melted and golden in spots.

Enjoy! And if you give this Baked Mostaccioli recipe a try, let me know! Snap a photo and tag me on twitter or instagram!