Baked Mostaccioli

Baked mostaccioli was a staple at graduation parties or special occasions when I lived in the Midwest. It's a hearty and delicious pasta recipe that my whole family loves. The best thing about this traditional mostaccioli recipe is that it is great when made fresh and when made ahead.

Serve this mostaccioli con ricotta for a family dinner with Slow Cooker Beef Sandwiches, a loaf of Italian Pesto Bread, Cheesy Stuffed Garlic Bread Bites, or Puff Pastry Twist with Parmesan!

Ingredient Notes

• Mostaccioli - This tubular pasta has angled edges and is smooth on the outside. It's similar to rigatoni, penne, or ziti pasta, which also can be used as a substitute for this mostaccioli recipe if needed.
• Sausage - Ground Italian sausage adds a wonderful flavor, texture, and heartiness to the meat sauce in this dish. Mild Italian sausage won't add a ton of spice, whereas hot Italian sausage will make this an extra zesty dish.
• Sauce - My homemade Italian gravy is always my go-to for red sauce. Your favorite store-bought or homemade marinara sauce or other homemade pasta sauce will also work.
• Cheese - I use Italian cheese, including creamy ricotta, melty mozzarella, and salty Parmesan to make a fresh ricotta cheese sauce that is layered in the middle of the pasta bake. I recommend using full-fat or whole milk versions for the best flavor and texture. Asiago or Pecorino Romano cheese would be other great additions to mix in or add on top.

Substitutions and variations

• White Sauce - Substitute the red sauce in this recipe for Alfredo sauce.
• Other Meat - Try grilled chicken strips, oven baked Italian meatballs, ground beef, or ground turkey.
• Spicy - Add a ½ teaspoon of red pepper flakes to the sauce.
• Veggies - Sauté yellow onion, mushrooms, or zucchini with the meat to sneak in a little extra nutrients. 
• Vegetarian - Omit the Italian sausage.
• Gluten-Free - Use your favorite gluten-free pasta.
• For a Crowd - This recipe can be scaled up to serve a crowd. Plan for about 8 servings per 9x13 pan.

How to Make a Baked Mostaccioli Recipe with Ricotta

Cook the Pasta - Boil the uncooked mostaccioli in a large pot of salted water, cooking it to al dente according to the package instructions. Drain the pasta water, and set aside. 

Brown the Meat - Warm a Dutch oven or large skillet over medium heat. Brown the sausage. Then, add the garlic, and cook until fragrant.  

Combine - Mix the tomato sauce into the cooked sausage mixture, along with the cooked pasta. Remove the mixture from the heat, and set it aside. 

Create the Cheese Mixture - Combine the ricotta and mozzarella cheeses with the Italian seasoning and a large egg in a bowl, stirring until well combined.

Layer - Spoon half of the pasta mixture in an even layer into a 9x13 baking dish or large casserole dish. Dollop the cheese mixture on top of the pasta. 

Next, top the ricotta mixture with the remaining pasta and sprinkle with the parmesan cheese.

Bake - Cover the dish tightly with aluminum foil, and bake until melted and bubbly. Remove the foil, and bake uncovered to brown the cheese.

Amanda's Expert Tips

• Cook the pasta in boiling salted water to help flavor the pasta. 4 quarts of water with 1 Tablespoon of kosher salt mixed in after boiling is the perfect ratio for 1 pound of pasta.
• Make sure to cook the mostaccioli noodles until they are just al dente. This means that it is cooked through, but still has a slight bite to it. This will help to make sure the pasta isn't mushy when it's baked with the sauce and cheese. Follow the package directions for timing.
• Bake the dish covered for the first 40 minutes so that the pasta heats up nicely and doesn't dry out.
• After removing the foil, if the cheese isn't browning as much as you would like, flip on the broiler for a couple of minutes to finish browning it.

Make-Ahead Instructions

Refrigerator: Prepare unbaked mostaccioli, and allow it to cool completely in the refrigerator, uncovered. Once cooled, cover with foil and store up to 24 hours before cooking it in the oven. 10-15 additional minutes of cooking time may be needed.

Freezer: Prepare unbaked mostaccioli, and allow it to cool completely in the refrigerator, uncovered. Once cooled, cover the pan tightly with plastic wrap and then foil and store in the freezer for up to two months. Mostaccioli can be baked from frozen, but will need an additional 15-20 minutes of cooking time.

Storage suggestions

Leftover baked mostaccioli con ricotta will keep in the refrigerator when stored in an airtight container for 3-5 days and can be reheated in the oven or microwave.

More hearty Italian pasta recipes

If you loved this recipe for Baked Mostaccioli Con Ricotta, check out these other hearty Italian pasta recipes that I know you will love too!

• Chicken Broccoli Alfredo Bake - A go-to family-friendly dinner made with protein, carbs, and veggies, and ready in 45 minutes. 
• White Lasagna with Spinach and Mushrooms - A fun, vegetarian twist on classic lasagna that's rich and cheesy. 
• Beef Short Rib Ragu with Pappardelle - A slow-cooked meal perfect for Sunday dinners and special occasions.
• Carbonara Style Mac and Cheese - Two comfort foods in one irresistible, easy-to-make dish!