Mostaccioli Bake
Midwest Italian-American mostaccioli bake with penne-style pasta, meaty red sauce, and a blanket of mozzarella—potluck legend and weeknight casserole. Ground meat cooked to 160°F; bake until the cheese is bronzed and the center is 165°F.
đź›’Ingredients
- 1 pound mostaccioli or penne
- 1 pound ground beef
- 1/2 pound mild Italian sausage, casings removed (optional but classic)
- 1 onion, diced
- 3 cloves garlic, minced
- 1 (24-ounce) jar marinara
- 1 (15-ounce) can tomato sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon sugar (optional, to balance acidity)
- 3 cups shredded mozzarella
- 1/2 cup grated Parmesan
🔧Kitchen Tools Needed
- 9x13 baking dish
- Dutch oven
- Pasta pot
- Instant-read thermometer
đź“ťInstructions
- 1
Preheat oven to 350°F. Cook pasta 2 minutes less than package directions; drain.
- 2
In a large pot or Dutch oven, brown beef and sausage with onion until meat reaches 160°F. Drain fat. Stir in garlic 30 seconds.
- 3
Add marinara, tomato sauce, Italian seasoning, salt, pepper, and sugar. Simmer 8–10 minutes.
- 4
Stir in drained pasta and 1 cup mozzarella. Transfer to a greased 9Ă—13-inch dish. Top with remaining mozzarella and Parmesan.
- 5
Bake 20–25 minutes until bubbling and browned; center 165°F. Rest 8 minutes. Refrigerate within 2 hours up to 4 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 530
🏷️Recipe Tags
âť“Frequently Asked Questions
Mostaccioli vs penne?
They’re similar tubes—penne is a fine swap if mostaccioli isn’t stocked.
Church potluck style?
Double the recipe in two pans; keep warm above 140°F when serving a crowd.
Cheese in the mix?
Stirring some mozzarella into the pasta makes it stretchier—classic Midwest move.
Make ahead?
Assemble, refrigerate overnight, bake until 165°F.
Food safety?
Ground meat 160°F; casserole center 165°F; leftovers within 2 hours.
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