Baked Mostaccioli

Baked Mostaccioli combines Italian sausage, peppers, garlic, onions, and marinara, all blanketed in mozzarella and provolone cheese. It is the ultimate easy comfort food meal, family-friendly and guaranteed to please!

This baked pasta is a hearty meal by itself, but I like to serve it with triple cheese garlic bread and Italian salad for a complete, company-worthy meal.

The Ultimate Baked Mostaccioli

This is not your lunch ladies’ mostaccioli—or your wedding day mostaccioli. This delicious baked mostaccioli contains layers of fresh Italian sausage, sweet onions, minced garlic, and marinara. It is then topped with Parmesan and mozzarella cheese.

Baked Mostaccioli can be prepped in advance, loaded in the refrigerator, and baked at the optimum time. We are one pasta-loving family. Pasta is so easy, comforting, and darn delicious every time. If you like this recipe, try chicken tortellini alfredo, spaghetti and meatballs, beefaroni, and cheese stuffed manicotti.

How to make Baked Mostaccioli

First, bring a large pot of salted water to boil. Cook your mostaccioli noodles al dente according to package instructions and drain well. Meanwhile, brown the sausage in a large ovenproof skillet over medium heat. When about halfway browned, add the green pepper and onions. Cook until the peppers and onions are soft. Reduce the heat and add the minced garlic and Italian seasoning, cooking for one minute. Remove the pan from the heat and drain any excess grease.

Next, stir in the cooked sausage mixture, cooked pasta, and marinara. You can also transfer everything to a casserole dish. Then, top the pasta mixture with an even layer of grated Parmesan Cheese and shredded mozzarella cheese. Bake in the oven for about 25 minutes or until the cheese melts and lightly browns. If desired, garnish with chopped fresh Italian parsley.

What to Serve With Baked Mostaccioli

• Olive Garden copycat salad
• Garden salad
• No knead bread
• Minestrone soup
• Breadsticks
• Cabbage soup
• Vegetable soup
• Creamy cucumber tomato salad

Recipe Tips

• Cook the mostaccioli al dente, which means still somewhat firm. It will be baked with the sausage, veggies, and sauce. Don’t overcook it.
• Use good quality Italian sausage. Most butcher shops make their own, which tastes much better than processed sausage with all the preservatives.
• Grate and shred your cheese fresh from the block. That way, you will not have preservatives, added enzymes, and cellulose.

Frequently Asked Questions

More Pasta Recipes

Mushroom Pasta

Lemon Pasta

Italian Sausage Pasta

Pasta Pomodoro

Crock Pot Lasagna

Pasta Con Broccoli

Baked Mostaccioli Recipe

This is a super easy casserole the whole family can enjoy with mostaccioli pasta and meat sauce, all covered in a blanket of delicious Italian cheeses and baked to perfection.

5 from 72 votes

Print Pin Rate

Course: pasta

Cuisine: Italian

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Servings: 8

Calories: 596kcal

Author: Beth Pierce

Ingredients

• 16 ounces mostaccioli pasta
• 1 lb bulk Italian sausage
• 1 large green pepper seeded veined and chopped
• 1 medium onion chopped
• 3 cloves garlic minced
• 4-5 cups marinara sauce or tomato sauce
• 2 cups shredded mozzarella
• 1/2 cup grated parmesan cheese
• Kosher salt and fresh ground black pepper to taste

Instructions

• Bring a large pot of salted water to a boil. Cook the mostaccioli noodles al dente according to package instructions and drain well.
• Brown sausage in a skillet on medium heat. Remove sausage to plate; cover and keep warm.
• Add peppers and onions to the same skillet over medium-high heat. Cook for 3-5 minutes or until the edges of the onions start to brown. Add garlic and cook for 1 additional minute. Remove from heat.
• Combine the cooked sausage mixture, cooked mostaccioli, and marinara in a large baking dish sprayed with nonstick cooking spray.  Season with kosher salt and fresh ground black pepper to taste. Sprinkle with mozzarella, and parmesan.
• Bake at 350 degrees for 25-30 minutes or until cheese is melted and started to brown just a touch. If desired garnish with chopped fresh parsley. 

Video

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat leftovers in the microwave at reduced power.

To freeze, cool completely and cover with two layers of plastic wrap followed by a layer of aluminum foil. Place in the freezer on a level surface for up to 2 months. Thaw in the fridge overnight and reheat in the microwave.

Nutrition

Calories: 596kcal | Carbohydrates: 57g | Protein: 26g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 79mg | Sodium: 1767mg | Potassium: 639mg | Fiber: 3g | Sugar: 30g | Vitamin A: 1037IU | Vitamin C: 22mg | Calcium: 516mg | Iron: 3mg

Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!

Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.