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
Substitute ground beef, ground turkey, or ground pork for the Italian sausage.
Other tubular pasta types to use include penne, ziti, or rigatoni.
More Pasta Recipes
Baked Mostaccioli Recipe
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
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Kristyn
Oh, my, this looks so good!! We love pasta at our house, so I will be adding this to the menu!
Barbara
Can anyone confirm the size of pan this fits in? I am guessing a 9 x 13?
Beth Pierce
Sorry about the delay. Yes that is a 9 x 13.
Cecilia Harvard
This looks absolutely scrumptious! I am a big Italian food lover and have this pinned and saved for next weeks menu!!
Beth Pierce
Thanks so much Cecilia! I hope you love it as much as we do!
Criselle
This came right on time. I’ve been craving for pasta lately. I’ll have to make this one for the weekend. Thanks for sharing the recipe.
Beth Pierce
My pleasure Criselle! I sure hope you enjoy it!!
Twinspirational
This recipe looks so delicious. We would love to try to make it ourselves.
Beth Pierce
You really should try it. It is delicious and easy!
Kim Guertin
What is a good jarred marinara sauce?
Beth Pierce
Believe it or not our favorite brand is Kirklands but Raos comes in as a close second.
Kisha Stewart-Harris
I’ve tried a lot of baked pasta recipes, but this has by far got to be the best. I love touch of Italian sausage. I substituted a veggie Italian sausage but I think it still gave it such a nice kick. Thanks for sharing this one.
Shannon Lyon
This looks delicious! My husband (and my kids) would love this so much!!
Beth Pierce
Thanks Shannon. I hope you try it. It is easy and delicious!
Jacque Hooper
Another great recipe, Beth! This is making my mouth water just looking at the photos!
John Mulindi
What a good dish to have with the family, am sure I can prepare this, the guide is easy to follow. Thanks.
Yeah Lifestyle
What a delicious looking dish! My family would love this for dinner one night this week, I will definitely be giving it a go.