Baked Mostaccioli combines Italian sausage, peppers, garlic, onions, and marinara, all blanketed in mozzarella and provolone cheese. It is the ultimate easy comfort food meal, family-friendly and guaranteed to please!
This baked pasta is a hearty meal by itself, but I like to serve it with triple cheese garlic bread and Italian salad for a complete, company-worthy meal.
The Ultimate Baked Mostaccioli
This is not your lunch ladies’ mostaccioli—or your wedding day mostaccioli. This delicious baked mostaccioli contains layers of fresh Italian sausage, sweet onions, minced garlic, and marinara. It is then topped with Parmesan and mozzarella cheese.
Baked Mostaccioli can be prepped in advance, loaded in the refrigerator, and baked at the optimum time. We are one pasta-loving family. Pasta is so easy, comforting, and darn delicious every time. If you like this recipe, try chicken tortellini alfredo, spaghetti and meatballs, beefaroni, and cheese stuffed manicotti.
How to make Baked Mostaccioli
First, bring a large pot of salted water to boil. Cook your mostaccioli noodles al dente according to package instructions and drain well. Meanwhile, brown the sausage in a large ovenproof skillet over medium heat. When about halfway browned, add the green pepper and onions. Cook until the peppers and onions are soft. Reduce the heat and add the minced garlic and Italian seasoning, cooking for one minute. Remove the pan from the heat and drain any excess grease.
Next, stir in the cooked sausage mixture, cooked pasta, and marinara. You can also transfer everything to a casserole dish. Then, top the pasta mixture with an even layer of grated Parmesan Cheese and shredded mozzarella cheese. Bake in the oven for about 25 minutes or until the cheese melts and lightly browns. If desired, garnish with chopped fresh Italian parsley.
What to Serve With Baked Mostaccioli
- Olive Garden copycat salad
- Garden salad
- No knead bread
- Minestrone soup
- Breadsticks
- Cabbage soup
- Vegetable soup
- Creamy cucumber tomato salad
Recipe Tips
- Cook the mostaccioli al dente, which means still somewhat firm. It will be baked with the sausage, veggies, and sauce. Don’t overcook it.
- Use good quality Italian sausage. Most butcher shops make their own, which tastes much better than processed sausage with all the preservatives.
- Grate and shred your cheese fresh from the block. That way, you will not have preservatives, added enzymes, and cellulose.
Frequently Asked Questions
Substitute ground beef, ground turkey, or ground pork for the Italian sausage.
Other tubular pasta types to use include penne, ziti, or rigatoni.
More Pasta Recipes
Baked Mostaccioli Recipe
Ingredients
- 16 ounces mostaccioli pasta
- 1 lb bulk Italian sausage
- 1 large green pepper seeded veined and chopped
- 1 medium onion chopped
- 3 cloves garlic minced
- 4-5 cups marinara sauce or tomato sauce
- 2 cups shredded mozzarella
- 1/2 cup grated parmesan cheese
- Kosher salt and fresh ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the mostaccioli noodles al dente according to package instructions and drain well.
- Brown sausage in a skillet on medium heat. Remove sausage to plate; cover and keep warm.
- Add peppers and onions to the same skillet over medium-high heat. Cook for 3-5 minutes or until the edges of the onions start to brown. Add garlic and cook for 1 additional minute. Remove from heat.
- Combine the cooked sausage mixture, cooked mostaccioli, and marinara in a large baking dish sprayed with nonstick cooking spray. Season with kosher salt and fresh ground black pepper to taste. Sprinkle with mozzarella, and parmesan.
- Bake at 350 degrees for 25-30 minutes or until cheese is melted and started to brown just a touch. If desired garnish with chopped fresh parsley.
Video
Notes
Nutrition
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Dezzie
This recipe was quick and easy. My family loved it!
Gao
This is such an easy recipe. I make it once a week. I wanted a creamier versuon so I swapped the provolone for ricotta cheese.
Beth Pierce
So glad that you like it and thanks for the tip on the ricotta.
Jennifer
Can this be frozed?
Beth Pierce
Yes you can. Make sure you cool it to room temperature first.
Megan
Hi! Can I prepare and refrigerate for 24 hours and then pop it in the oven?
Beth Pierce
Yes you can but I would be sure to cook the noodles al dente. That means with just a slight bite in the noodle. I would also add a touch more sauce.
Kathy Ann Vasiloff
This sounds delicious. I’m going to make it for my granddaughter’s graduation party and need to make for 50 people. Can I bake it in the oven first, then transfer to a crick pot to keep warm. I just don’t want to dry it out. Thanks
Beth Pierce
Yes you can but I would cook the pasta al dente. Then if necessary you could add a little water or a little more sauce. Congrats on your daughter’s graduation.
Matt Taylor
This looks absolutely amazing! I can’t wait to try it. I love Italian sausage in past dishes.
katerina @ diethood.com
I can’t wait to make this for dinner!! My family would LOVE It!!
Eden
This casserole turned out so good and everyone in my family liked it, huge plus! Can’t wait to make it again 🙂
Allyson Zea
I make this all the time for dinner and everyone always loves it!
Stephanie
This looks soooo good and easy to make. Definitely putting it on next week’s dinner menu.
Kristyn
Super family friendly & tons of flavor! My picky kids eat it! An easy dish, great for any night of the week!
Betsy
So delicious! Great easy weeknight meal everyone will love and the leftovers are great for lunches at work!
Gina
Absoultely delicious!
wilhelmina
This is cheesy, gooey, comfort food perfection for a weeknight! My family really loves this dish!
Erica Schwarz
My family inhaled this dish. Thank you for sharing! Was so easy to make for a weeknight.
Andrea Metlika
What a fabulous and comforting meal. Perfect for a crowd too!