Baked Mostaccioli Recipe
In this recipe for the best baked mostaccioli, pasta is combine with a rich meat sauce, topped with cheese and baked to bubbly perfection! A delicious meal to feed a crowd!
Servings: 16 Servings
Cost: $10
Ingredients
- 1 pound mostaccioli (or use penne or rigatoni)
- 1 pound ground italian sausage
- 1 pound ground beef
- 1 Tablespoon minced garlic
- 1 onion (finely diced)
- 24 ounces marinara sauce
- 15 ounces crushed tomatoes
- ¼ cup heavy cream
- 1 Tablespoon Italian seasoning
- ½ teaspoon fine sea salt
- ¼ teaspoon pepper
- 3 cups Mozzarella cheese
- 1 cup Parmesan cheese
Instructions
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Cook mostaccioli in salted water according to the package instructions until al dente. Drain, do not rinse.
- While the pasta is cooking, cook the sausage, ground beef, minced garlic and onion in a large skillet or pot over medium-high heat until the meat is no longer pink and it begins to lightly brown. Stir often, and break the meat into small pieces as it cooks.
- Add marinara sauce, crushed tomatoes, heavy cream, Italian seasoning, sea salt and pepper and stir to combine.
- Add the cooked mostaccoli to the sauce and stir to combine.
- Then, spread the mostaccioli mixture evenly into a 9x13” baking dish.
- Sprinkle the mozzarella cheese evenly over the top of the mostaccioli.
- Then, sprinkle the parmesan cheese evenly over the mozzarella cheese.
- Bake in the preheated oven for 20 to 25 minutes, or until the cheese just barely begins to brown.
- Remove from oven, let sit for 5 minutes before serving warm.
Video
Notes
Ingredient Substitution Notes
- Mostaccioli noodles. the traditional mostaccioli noodle is also known as penne lisce. It's a smooth, flat, tubular noodle with angled edges. Any tubular noodle works well such as penne, and rigatoni.
- Ground beef. Use 85% lean ground beef for the best results.
- Marinara sauce. choose your favorite variety, or make your own homemade marinara sauce.
- Crushed tomatoes. I prefer crushed to diced because I believe it gives the dish a better texture. If you only have diced tomatoes, pulse them in a blender for 2-5 seconds.
- Heavy cream. half and half and whole milk are good substitutes.
- Mozzarella. use shredded for best results.
Nutrition
Serving: 1cup | Calories: 399kcal | Carbohydrates: 28g | Protein: 21g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 67mg | Sodium: 771mg | Potassium: 459mg | Fiber: 2g | Sugar: 4g | Vitamin A: 492IU | Vitamin C: 7mg | Calcium: 222mg | Iron: 2mg