Baked Mostaccioli

Easy Baked Mostaccioli

5 from 45 reviews

A super easy family friendly classic casserole with mostaccioli, Italian Sausage, peppers, onions, garlic and marinara.  It is covered in a blanket of delicious Italian cheeses and baked to perfection.


  • 1 lb box mostaccioli
  • 1 lb bulk Italian sausage
  • 1 large green pepper seeded, veined and chopped
  • 1 medium onion chopped
  • 4 garlic cloves minced
  • 45 cups marinara
  • 1 1/2 cups provel ropes or provolone shredded
  • 1 1/2 cups mozzarella shredded
  • 1/2 cup parmesan
  • Salt and pepper


  1. Cook mostaccioli following box instructions and drain well.
  2. Brown sausage in skillet on medium heat. Remove sausage to plate; cover and keep warm.
  3. Add peppers and onions to same skillet over medium high heat. Cook 3-5 minutes or until edges of onions start to brown. Add garlic and cook 1 additional minute. Remove from heat.
  4. Combine the cooked sausage mixture, cooked mostacccioli, and marinara in a large casserole dish.  Salt and pepper to taste. Sprinkle with provel, mozzarella and parmesan.
  5. Bake at 350 degrees for 25-30 minutes or until cheese is melted and started to brown just a touch.


  • Cook the mostaccioli al dente which means still somewhat firm. As it will be baked for a bit with the sausage, veggies and sauce. You don’t want to overcook it.
  • Use good quality Italian sausage.  Most butcher shops make their own,  Consequently it tastes so much better than the processed sausage with all the preservatives in it.
  • Chop the green pepper and onion fairly fine so you get a little bit of each in almost every bite.
  • Use a high quality tasty marinara.  They really have come a long way with jarred marinara. Some of them taste pretty darn good and do not have any preservatives in them.
  • Grate and shred your cheese fresh from the block.  That way you will not have preservatives, added enzymes and cellulose.

Keywords: how to make mostaccioli, best mostaccioli recipe, mostaccioli pasta

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