Baked Mostaccioli Recipe

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.

Course pasta

Cuisine Italian

Keyword how long do you bake mostaccioli, how to make baked mostaccioli, mostaccioli, mostaccioli pasta, mostaccioli recipe, what is mostaccioli

Prep Time 15

Cook Time 40

Servings

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 provel, 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

Cook the mostaccioli al dente, which means still somewhat firm. It will be baked for a bit with the sausage, veggies, and sauce. Don't overcook it.
Other types of tubular 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.
Substitute ground beef, ground turkey, or ground pork for the sausage.
Grate and shred your cheese fresh from the block. That way, you will not have preservatives, added enzymes, and cellulose.

Nutrition