baked mostaccioli

Name: baked mostaccioli
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 lb Mostaccioli Pasta; 1 lb Ground Beef; 1 jar Tomato Sauce ((24 oz)); 1 cup Ricotta Cheese; 0.5 cup Grated Parmesan Cheese; 2 cup Shredded Mozzarella Cheese; 1 tsp Dried Oregano; 1 tsp Garlic Powder; 0.5 tsp Salt; 0.25 tsp Black Pepper

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Oh my goodness, you guys, you absolutely HAVE to try this baked mostaccioli recipe! Seriously, it’s the kind of dish that instantly transports me back to my grandma’s kitchen, filled with the aroma of simmering sauce and the promise of a truly amazing meal. We’re talking about a comforting, cheesy, absolutely delicious Pasta Bake that’s the ultimate crowd-pleaser. Forget those overly complicated recipes you see online – this one’s all about simple, honest ingredients and a whole lot of love. I remember as a kid, whenever Grandma announced she was making baked mostaccioli, the whole house would light up. It wasn’t just a meal; it was an event! And trust me, after you taste this, you’ll understand exactly why. This is my go-to dish when I want to impress, whether it’s a weeknight family dinner or a potluck with friends. The best part? It’s way easier than you think! A world away from that disappointing frozen lasagna I tried last month. This is the real deal – a taste of home.

What is baked mostaccioli?

Think of baked mostaccioli as a close cousin to baked ziti, but with a little something extra that makes it totally unique and incredibly delicious. Mostaccioli, for those who haven’t had the pleasure, is a tubular pasta, a bit like penne but usually with a smoother texture. This recipe takes that perfect pasta, bathes it in a rich, savory Meat Sauce, then layers it with a creamy, dreamy blend of cheeses. After it’s all assembled, we bake it until it’s bubbly, golden brown, and absolutely irresistible. The name “mostaccioli” itself is just the Italian word for “little mustaches,” referencing the shape of the pasta. And I swear, this dish is like a warm, cheesy hug in every bite. Essentially, it’s a pasta bake, but it’s elevated to a whole new level of comfort food perfection, perfect for any get-together.

Why you’ll love this recipe?

Okay, let’s talk about why this baked mostaccioli recipe is going to become a staple in your kitchen, just like it is in mine. First and foremost, the flavorIs it just incredible? What is a deep, rich Meat Sauce that simmers for hours? I’m short on time, but we’ll get to that! ), infused with herbs and spices, perfectly balanced with the sweetness of tomatoes. What is that glorious cheese layer? It’s a mix of mozzarella, ricotta, and sometimes … Parmesan – creating .. melty, gooey flavor. Is it utterly satisfying texturesimplicityWhat is the recipe for a game changer? Even if you’re not a confident cook, you can nail this. What’s the kind of dish you can’t go wrong with, which is a huge bonus when you’re feeding your dog. Third, it’s incrediblycost-efficientPasta, ground meat, cheese – these are all budget-friendly ingredients, making this a perfect meal. How can I feed my family without breaking the bank? And finally, the third and final ofversatilityWhat are some ways to make it meatless? What are some good ways to substitute meat for veggie? What I love about this is that it’s a blank canvas. What are some good ways to adapt this dish to your own tastes? Is this a winner when you need to impress without the stress?

How to Make Baked Mostaccioli

Quick Overview

What’s the lowdown? I’m going to cook mostaccioli pasta until it’s al dente, then make a simple, flavorful meat. We layer the sauce and pasta with a creamy cheese mixture. We then bake it until it’s all melty, bubbly and golden brown. It’s that simple, I promise! The beauty of this recipe is that the oven does most of the work. While baking, the flavors meld together into something truly special. I find it so satisfying to create a meal that’s both hearty and relatively effortless. Is it a good dish for meal prep? Can you bake it ahead of time and assemble it later? What is a comforting, satisfying, and utterly delicious baked mostaccioli?

Ingredients

For the Meat Sauce:
* 1 tablespoon olive oil: Use good quality olive oil here; it really does make a difference.
* 1 pound ground beef (or a mix of beef and Italian sausage): I usually use a blend, but feel free to experiment with what you like.
* 1 onion, chopped: Yellow or white onion works great.
* 2 cloves garlic, minced: Fresh garlic is key for the best flavor, trust me!
* 1 (28-ounce) can crushed tomatoes: I love using San Marzano tomatoes for their sweetness and flavor.
* 1 (15-ounce) can tomato sauce: Adds a little extra body to the sauce.
* 1 teaspoon dried oregano: A classic for Italian dishes.
* 1 teaspoon dried basil: Gives it a fresh, herby touch.
* 1/2 teaspoon salt: Season to your taste.
* 1/4 teaspoon black pepper: Freshly ground is always best.
* Pinch of red pepper flakes (optional): For a little kick!
* 1/4 cup chopped fresh parsley: Adds a bright, fresh finish.

What is the cheese layer?
* 1 (15-ounce) container ricotta cheese: Whole milk ricotta is the creamiest.
* 1 egg: Helps bind the cheese mixture.
* 1/2 cup grated Parmesan cheese: Freshly grated, please!
* 1/4 teaspoon salt: Just a pinch to balance the flavors.
* 1/4 teaspoon black pepper: Again, freshly ground is best.
* 2 cups shredded mozzarella cheese: Use a good quality mozzarella that melts well.

For the Pasta:
* 1 pound mostaccioli pasta: This is the star, of course!

What are the steps to

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 375°F (190°C). While that’s heating up, grab your favorite baking dish. I usually use a 9×13 inch casserole dish, but feel free to use whatever you have on hand. Lightly grease the dish with cooking spray or a little olive oil. How do you remove baked mostaccioli? When is the best time to boil pasta? I always find that getting everything prepped ahead of time makes the whole process so much easier.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the dried oregano, dried basil, salt, pepper, and red pepper flakes. Set aside. How do you evenly distribute seasonings? I like to add a little bit of garlic powder too, but it’s totally optional. How do I mix dry ingredients in advance? It also ensures that all the flavors are evenly distributed throughout the meat sauce.

Step 3: Mix Wet Ingredients

In a separate bowl, this time we mix the wet ingredients for the meat sauce. It’s pretty simple: just combine the crushed tomatoes and tomato sauce. If you’re using San Marzano tomatoes, give them a quick crush with your hands or a spoon to break them up a bit. Set this aside for now; we’ll add it to the meat mixture later.

Step 4: Combine

Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the ground beef (and Italian sausage, if using) and cook, breaking it up with a spoon, until it’s browned. Drain off any excess grease. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Now, pour in the crushed tomato mixture and stir in the dry seasoning mixture. Bring the sauce to a simmer, then reduce the heat to low and let it simmer for at least 15 minutes, or up to an hour, stirring occasionally. The longer it simmers, the more the flavors will meld together. I usually simmer it for at least 30 minutes if I have time.

Step 5: Prepare Filling

In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese and salt. Set aside. What is your creamy cheese filling? Taste it and adjust seasonings as needed. What is the creamy layer that takes this dish over the top? How good is ricotta cheese?

Step 6: Layer & Swirl

Cook the mostaccioli pasta according to package directions, until al dente. Drain the pasta. I usually don’t rinse it, because the little bit of starch helps the sauce cling to it. But that’s what I do. Is it totally up to you? In a baking dish, add half of the meat sauce to the bottom. Layer in half of the cooked mostaccioli, then dollop spoonfuls of ricotta cheese mixture evenly. What’s the best way to serve Sprinkle half of mozzarella cheese over top. Repeat with the remaining pasta, meat sauce, ricotta mixture, and mozzarella cheese. I love the way the cheese layer swirls around the sauce. It creates a really pretty look when it’s baked. What’s a good time to add veggies to your diet? I sometimes sneak in a handful of spinach here, and no one ever notices!

Step 7: Bake

Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and golden brown. The cooking time can vary depending on your oven, so keep an eye on it. You want the cheese to be nicely browned on top, but not burned. To check if it’s done, insert a fork into the center; the pasta should be tender, and the sauce should be bubbling around the edges. Sometimes, I’ll turn on the broiler for the last few minutes to get the cheese extra golden, but watch it closely to prevent burning. Let it rest for about 10 minutes before serving; it allows the cheese to set up a bit and makes it easier to cut.

Step 8: Cool & Glaze

Let the mostaccioli cool for about 10 minutes before serving. What is the best way to slice cheese? If you want to add a glaze or extra flavor, now is the time. What are some good ways to sprinkle some fresh parsley on top of your salad? Is this recipe really necessary? If you want to add some Parmesan cheese, I never say no!

Step 9: Slice & Serve

What is the best part of a salad? Slice and serve! What are some good ways to serve it straight from the baking dish, or cut it into squares and plate individual servings. I love serving this with a side salad and some crusty bread to soak up all the delicious flavor. Is it good with a glass of red wine? Why does the smell make your mouth water? What is the taste of a perfectly baked mostaccioli?

What should I serve it with?

What’s better than a big, bubbly dish of baked potatoes? What are some of my favorite serving suggestions?For Breakfast:What are some of the best leftovers from breakfast? What’s a good breakfast to start the day with? What is a breakfast pizza? Is it good with a cup of strong coffee?For Brunch:Serve with a fresh green salad and bubbly mimosa. What is the best way to present your favorite recipe?As Dessert:Ok, maybe not *dessert* dessert, but this is great after a light salad and some garlic bread. What is the perfect ending to a satisfying meal?For Cozy Snacks:As a snack, I love this with ice cold beer while watching movies. What is the perfect comfort food combination? What’s the best part about this dish? And feel free to adjust your sides based on the occasion. If I’m making it for a potluck, I might pair it with mashed potatoes and garlic bread. For a casual family dinner, maybe just steamed vegetables. Is it a meal?

What are some tips for baking mostaccioli?

What are some tricks to make baked mostaccioli? What are some of my tried and true tips?

Zucchini Prep:If you’re adding zucchini, make sure to remove as much moisture as possible. How do I prevent mostaccioli from becoming watery? I typically slice or grate the zucchini and sprinkle it with salt, let it sit for about 15 minutes, then serve. Is it safe to pat dry with a paper towel? If you have a mandoline, it makes quick work of slicing the zucchini, just be extra careful!

Mixing Advice:Do not overmix the ricotta cheese. Overmixing can make it dense. Just fold everything together until combined. When you’re adding pasta, make sure it’s well coated in the sauce.

Swirl CustomizationWhen layering, don’t worry about being perfect! How do you make a dish look like it’s made from scratch? How do you customize the swirl pattern of cheese by using a spoon or toothpick? How do I create interesting designs?

Ingredient Swaps:Feel free to experiment with the ingredients! If you don’t have ground beef, you can use ground turkey, chicken, or even a plant-based meat. Add a pinch of cayenne pepper to the meat sauce. If you’re looking to add some veggies, mushrooms, bell peppers, or spinach work well. What is the best seasoning to use?

Baking Tips: Oven temperatures can vary, so keep an eye on your baked mostaccioli while it bakes. If the top starts to brown too quickly, you can loosely tent the dish with foil to prevent burning. For a really golden-brown cheese topping, you can broil it for the last minute or two, but watch it very closely!

Glaze Variations: While this recipe doesn’t call for a glaze, you could certainly add one! A balsamic glaze drizzled over the top adds a touch of sweetness and acidity that complements the richness of the dish. Alternatively, you could add a sprinkle of Parmesan or a drizzle of olive oil at the end.

Storing and Reheating Tips

Leftovers? What leftovers? Just kidding! This baked mostaccioli is even better the next day (if you somehow have any left!). Here’s how to store and reheat it.

Room Temperature: If you’re leaving it out for a short time, like during a meal, you can leave it at room temperature for about two hours. Make sure it’s covered to prevent drying out.

Refrigerator Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. This helps maintain freshness and prevents the dish from drying out.

Freezer Instructions: You can freeze baked mostaccioli! Wrap individual portions tightly in plastic wrap, then place them in a freezer-safe bag or container. It will keep well for up to 2-3 months. To thaw, place it in the refrigerator overnight.

Glaze Timing Advice: If you’re adding a glaze, it’s best to add it right before serving, especially if you’re storing it. This prevents the glaze from getting absorbed and keeps it looking fresh and appealing. Reheat in the oven or microwave until heated through.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! The easiest swap is to use gluten-free mostaccioli pasta. Make sure you cook it according to package directions, as gluten-free pasta can sometimes cook differently. Also, double-check the ingredients in your tomato sauce and other components to ensure they’re gluten-free. As far as the texture, it should be pretty similar, but if you find it a little drier, add a bit more sauce before baking.

Do I need to peel the zucchini?

That’s totally up to you! I usually don’t peel the zucchini because I like the extra nutrients and color it gives to the dish. If you prefer a more uniform look, or if your zucchini has a thick skin, you can certainly peel it. It’s a matter of preference. The skin can be a little bitter, but I find that the baking process helps mellow that out.

Can I make this as muffins instead?

You could! But, it wouldn’t really be baked mostaccioli anymore! You’d need to drastically alter the recipe. I’m not a big muffin maker, but you would likely have to make adjustments to the cooking time. You’d also need to adjust the temperature to prevent the muffin from burning.

How can I adjust the sweetness level?

The sweetness mostly comes from the crushed tomatoes, so the variety you use will have the greatest impact. San Marzano tomatoes are naturally sweeter, so using those will add a bit more sweetness to the dish. To reduce the sweetness, you could use a less sweet variety of crushed tomatoes or add a splash of red wine vinegar to the meat sauce to balance the flavors. Alternatively, you can skip adding any sugar to the sauce.

What can I use instead of the glaze?

If you’re not a fan of the glaze, you can totally skip it! A simple sprinkle of fresh parsley or basil is a great way to add a pop of color and flavor. You could also sprinkle some extra Parmesan cheese on top before serving, or even add a drizzle of good quality olive oil.

Final Thoughts

So there you have it, my grandma’s secret baked mostaccioli recipe! It’s one of those dishes that just brings everyone together and fills the house with warmth and happiness. I know you’re going to love it as much as my family does. It’s perfect for those busy weeknights when you crave a home-cooked meal, or for those special occasions when you want to wow your guests. Plus, it’s so easy to adapt to your own tastes and preferences. I truly believe that food is love, and I hope this recipe brings a little bit of that love into your kitchen. Want to try some of my other favorites? Check out my recipe for [Similar Recipe 1] or [Similar Recipe 2]! Now, go forth and bake! And when you do, please, please come back and let me know how it turns out! I can’t wait to hear all about it. Happy baking, my friends! Can’t wait to see how yours turns out!

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