Baked Mostaccioli Recipe

Baked Mostaccioli

5 from 60 reviews

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


  • 1 lb box (16 ounces) 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 sauce or tomato sauce
  • 1 1/2 cups provel ropes or provolone shredded
  • 1 1/2 cups mozzarella shredded
  • 1/2 cup parmesan
  • Kosher salt and fresh ground black pepper


  1. Bring a large pot of salted water to a boil. Cook the mostaccioli noodles al dente according to package instructions and drain well.
  2. Brown sausage in a skillet on medium heat. Remove sausage to plate; cover and keep warm.
  3. 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.
  4. 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 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. If desired garnish with chopped fresh parsley. 


  • 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.
  • Other types of pasta to use include penne, ziti, or rigatoni.
  • Use good quality Italian sausage.  Most butcher shops make their own, and it tastes so much better than processed sausage with all the preservatives in it.
  • Ground beef, ground turkey, or ground pork can be substituted for the sausage.
  • 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.
  • For a change of pace, try adding fresh, cooked, chopped spinach, mushrooms, zucchini, or ricotta cheese.
  • Store leftovers in an airtight container in the fridge for up to 3 days.  Reheat in the microwave at reduced power.
  • To freeze cool completely and cover with two layers of plastic.  Place in the freezer on a level surface for up to 2 months.  Thaw in the fridge overnight and reheat in the microwave.  

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