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This mostaccioli recipe is a gloriously cheesy pasta bake that’s easier than lasagna! It has plenty of Italian sausage, marinara sauce, and three kinds of cheese.
Try my Baked Ziti, this Million Dollar Spaghetti, or Easy Baked Penne with Sausage next.
Why you’ll love it
If you’ve never heard of it, mostaccioli is a tubular pasta similar to penne, making it a fantastic choice for this irresistible pasta bake that’s kind of like a lazy lasagna. The rich and meaty tomato sauce gets into every single one of the tubes, and there’s lots of cheese!
With its comforting flavors, tender pasta, and gooey melted cheese, this easy mostaccioli recipe is a cozy and crowd-pleasing meal that’s perfect for when you don’t have the energy to make a full-on Classic Lasagna. It’s golden and bubbly comfort food bliss!
What you’ll need
- Mostaccioli – the American term for penne lisce. It’s like regular penne but without the little ridges.
- Italian sausage – we’re using mild. I like the herb blend in Johnsonville.
- Onion and garlic – use a sweet onion like Walla Walla or Vidalia
- Red pepper flakes – optional, but they add a nice warmth throughout
- Marinara sauce – the kind in a jar is an easy shortcut! Make sure to use a brand you really love.
- Mozzarella, parmesan, and ricotta – our tasty trio of cheeses. Grate your own parm from a block for best taste and texture, and use whole milk ricotta for creaminess.
- Garlic powder – another savory pop of flavor
- Dried oregano – for even more herby depth
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here’s the 9×13 baking dish and cast iron skillet I use.
- Grate the parmesan yourself with a Microplane zester.
- Break up the sausage with a meat masher.
How to make baked mostaccioli
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Preheat the oven. In a bowl, stir together the cheese layer ingredients and set aside. Boil the pasta for a couple of minutes less than package directions indicate. Drain, and return to the pot. Meanwhile, cook the sausage and onions until browned.
Stir in the garlic and crushed red pepper, and cook until fragrant. Drain the excess fat. Add the meat mixture to the pasta pot, then pour in the marinara sauce. Toss well. Add half of it to a baking dish, evenly spread out. Spoon the ricotta on top.
Spoon on the remainder of the pasta mixture. Top with the mozzarella. Bake, and then broil for a little bit (carefully) until melty and bubbly. Season with salt & pepper, and garnish with fresh basil and/or parsley.
Make ahead tips
- Follow the recipe up to the baking step, then cover it tightly with aluminum foil and refrigerate for up to a day.
- It can also be frozen for up to a month. Thaw it overnight in the fridge before baking. Starting from cold, it will require a little extra baking time. Cover with foil and bake for 20 minutes, then uncover and continue baking for another 15-20 minutes until heated through. Broil it briefly at the end.
- Keep in mind that the mostaccioli may absorb some of the sauce if prepared in advance, but it will still taste delicious!
Substitutions and variations
- You can use regular penne or even ziti if you can’t find mostaccioli.
- If swapping the Italian sausage for ground beef, you may want to add some more seasonings/spices. Try some Italian seasoning, for example.
- You can skip the middle cheese layer altogether if you prefer!
What to serve with mostaccioli
- A classic combo to pair with this Italian American dish is my Extra Cheesy Garlic Bread and a big Caesar salad with my reader favorite 10-Minute Caesar Dressing and Garlic Parmesan Croutons.
- For a lighter option to balance the meal, try my Parmesan Arugula Salad or Easy Cucumber Tomato Avocado Salad.
Leftovers and storage
- Store leftover mostaccioli pasta for 3-4 days in a sealed container in the fridge.
- For best results, reheat in the oven until warmed through. You could microwave it, but check it frequently so it doesn’t dry out.
- You can freeze it for up to 3 months. Store it in individual portions for convenience.
If you made this baked mostaccioli recipe, please leave a star rating and review in the comments section below! You can also tag me on Instagram.
Mostaccioli
Ingredients
- 1 pound uncooked mostaccioli pasta see note
- 1 pound Italian sausage see note
- 1/2 medium onion chopped
- 4 cloves garlic minced
- 1/2 teaspoon red pepper flakes optional
- 2 (24 ounce) jars marinara sauce
- 2 cups shredded mozzarella cheese
- Salt & pepper to taste
- For serving: fresh basil and/or parsley optional
Cheese layer:
- 8 ounces ricotta cheese
- 1 cup freshly grated parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
Instructions
- Preheat your oven to 375F and move the rack to the top third of the oven.
- In a medium bowl, add the cheese layer ingredients and stir them together until you've got a nice, smooth mixture. Set aside.
- Boil a large, salted pot of water for the pasta and cook it 2 minutes less than package directions suggest. Once it's done, drain it and add it back to the same pot it was cooked in.
- Meanwhile, add the sausage meat and onion to a skillet. Cook over medium-high heat, breaking the meat up as you go along, for about 10 minutes or until browned and cooked through.
- To the skillet, stir in the garlic and red pepper flakes and cook for about a minute. Drain the excess fat.
- Add the skillet mixture to the pot that has the pasta in it, and then pour in the marinara sauce. Toss until everything is coated (this is easiest to do with tongs or two large spoons).
- Add half the pasta/sauce mixture to a 9×13 baking dish, then spread it in an even layer.
- Spoon the ricotta over the pasta for the cheesy middle layer (you don't need to be too exact… I just put dollops here and there).
- Add the remaining pasta/sauce mixture and spread it out evenly, then top with the mozzarella cheese.
- Bake, uncovered, for 20 minutes, then broil for a few minutes (watch it carefully) until the cheese is bubbly and browned.
- Season with salt & pepper if needed, and serve with some fresh basil and/or parsley if desired.
Notes
- Penne or ziti works too. Mostaccioli is sometimes labeled as “penne lisce”.
- Use either ground sausage meat or buy sausages and take the meat out of the casings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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