Get ready to elevate your pasta game with these 18 mouth-watering baked mostaccioli recipes that are sure to please even the pickiest eaters. Mostaccioli, a type of tubular pasta, is a staple in many Italian households and pairs perfectly with a variety of cheeses, meats, and vegetables.
When it comes to baked pastas, there’s no shortage of creative combinations to try. From classic comfort food dishes to more adventurous flavor profiles, we’ve got you covered. In this article, we’ll explore the world of cheesy baked mostaccioli, featuring recipes that incorporate everything from Italian sausage to roasted red peppers, and even seafood medleys.
Whether you’re a pasta aficionado or just looking for new ideas to spice up your meal routine, these 18 flavor-packed baked mostaccioli recipes are sure to become new favorites. So grab some cheese, crack open a bottle of wine (optional but highly recommended), and let’s get baking!
Classic Baked Mostaccioli with Italian Sausage
Classic Baked Mostaccioli with Italian Sausage: A hearty, comforting dish that combines the flavors of Italian sausage and baked pasta in a rich tomato sauce.
Ingredients:
– 1 pound mostaccioli pasta
– 1 pound sweet or hot Italian sausage, casings removed
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 garlic cloves, minced
– 2 cups marinara sauce
– 1 cup shredded mozzarella cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook Italian sausage over medium-high heat, breaking apart with a spoon as it cooks, until browned and cooked through.
4. Remove sausage from skillet, leaving drippings behind. Add olive oil, onion, and garlic; sauté until softened.
5. Stir in marinara sauce and bring to a simmer.
6. In a large bowl, combine pasta, sausage mixture, and mozzarella cheese. Season with salt and pepper to taste.
7. Transfer the pasta mixture to a 9×13-inch baking dish and cover with aluminum foil.
8. Bake for 25 minutes. Remove foil and continue baking for an additional 10-15 minutes or until cheese is melted and bubbly.
Cooking Time: 40-45 minutes
Creamy Three-Cheese Baked Mostaccioli
Elevate your pasta game with this rich and satisfying dish, featuring a creamy three-cheese sauce baked to perfection. A perfect comfort food for any occasion.
Ingredients:
– 8 oz mostaccioli pasta
– 1 cup grated Parmesan cheese
– 1/2 cup grated cheddar cheese
– 1/4 cup grated mozzarella cheese
– 1/4 cup heavy cream
– 1/2 cup shredded mozzarella cheese (for topping)
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. Cook mostaccioli pasta according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, combine Parmesan, cheddar, and mozzarella cheese. Stir over medium heat until smooth and creamy.
4. Add heavy cream and stir until fully incorporated. Season with salt and pepper.
5. In a 9×13 inch baking dish, combine cooked pasta and three-cheese sauce. Mix well to coat.
6. Top with additional shredded mozzarella cheese and bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Spicy Arrabbiata Baked Mostaccioli
Elevate your pasta game with this bold and spicy take on traditional baked mostaccioli. This recipe combines the tanginess of arrabbiata sauce with the creaminess of melted mozzarella, all wrapped up in a satisfying casserole.
Ingredients:
– 1 pound mostaccioli pasta
– 2 tablespoons olive oil
– 1 onion, diced
– 3 garlic cloves, minced
– 1 can (28 oz) crushed tomatoes
– 1/4 cup arrabbiata sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
4. Stir in crushed tomatoes, arrabbiata sauce, salt, and pepper. Bring to a simmer and let cook for 5 minutes.
5. In a large bowl, combine cooked pasta, tomato sauce mixture, mozzarella cheese, and Parmesan cheese. Mix well.
6. Transfer the pasta mixture to a baking dish and top with additional mozzarella cheese if desired.
7. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Vegetable-Packed Baked Mostaccioli
This hearty baked pasta dish is packed with sautéed vegetables and a rich tomato sauce, perfect for a comforting meal.
Ingredients:
– 1 pound mostaccioli pasta
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups mixed vegetables (bell peppers, zucchini, mushrooms, cherry tomatoes)
– 2 cups marinara sauce
– 1 cup shredded mozzarella cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook mostaccioli pasta according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened.
4. Add mixed vegetables; cook until tender.
5. Combine cooked pasta, marinara sauce, and vegetable mixture in a 9×13-inch baking dish.
6. Top with mozzarella cheese and season with salt and pepper to taste.
7. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Meat Lover’s Baked Mostaccioli
This comforting casserole is a meat lover’s dream come true, featuring ground beef, Italian sausage, and bacon, all wrapped up in a rich tomato sauce and baked with mostaccioli pasta. Perfect for a chilly evening or a special occasion.
Ingredients:
– 1 lb ground beef
– 1 lb Italian sausage, casings removed
– 6 slices of bacon, diced
– 1 onion, chopped
– 2 cloves of garlic, minced
– 28 oz canned crushed tomatoes
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 tsp dried oregano
– Salt and pepper, to taste
– 12-16 mostaccioli pasta tubes
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook mostaccioli according to package instructions; drain and set aside.
3. In a large skillet, cook ground beef, Italian sausage, and bacon over medium-high heat until browned, breaking up with a spoon as needed.
4. Add onion and garlic to the skillet; cook until softened.
5. Stir in crushed tomatoes, mozzarella cheese, Parmesan cheese, and oregano. Season with salt and pepper.
6. In a 9×13-inch baking dish, create a layer of pasta, followed by a layer of meat sauce, and repeat until all ingredients are used, finishing with a layer of meat sauce on top.
7. Cover with aluminum foil and bake for 30 minutes. Remove foil and continue baking for an additional 10-15 minutes, or until cheese is melted and bubbly.
Cooking Time: 40-45 minutes
Garlicky White Wine Baked Mostaccioli
Elevate your pasta game with this creamy, garlicky twist on traditional baked mostaccioli. This dish is perfect for a cozy night in or a special occasion.
Ingredients:
– 1 pound mostaccioli pasta
– 3 cloves garlic, minced
– 2 cups white wine (dry)
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook mostaccioli according to package instructions. Drain and set aside.
3. In a large skillet, combine garlic, white wine, and heavy cream. Bring to a simmer over medium heat.
4. Add Parmesan cheese and stir until melted.
5. Add cooked mostaccioli to the skillet, tossing to coat with the garlicky sauce.
6. Transfer pasta mixture to a baking dish and drizzle with olive oil.
7. Season with salt and pepper to taste.
8. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Roasted Red Pepper and Goat Cheese Baked Mostaccioli
Roasted Red Pepper and Goat Cheese Baked Mostaccioli: A creamy, cheesy pasta dish with a sweet and smoky twist.
Ingredients:
– 12 oz mostaccioli pasta
– 1/2 cup roasted red peppers (see note), diced
– 8 oz goat cheese, crumbled
– 1/4 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– 1 tsp dried oregano
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook mostaccioli pasta according to package instructions until al dente. Drain and set aside.
3. In a large bowl, combine roasted red peppers, goat cheese, Parmesan cheese, breadcrumbs, oregano, salt, and pepper. Mix well.
4. Add cooked pasta to the bowl and toss until coated with the red pepper mixture.
5. Transfer the pasta mixture to a baking dish and drizzle with olive oil.
6. Bake for 20-25 minutes or until golden brown and bubbly.
Note: Roast red peppers by placing them on a baking sheet, drizzling with olive oil, and baking at 400°F (200°C) for about 30-40 minutes or until charred. Peel off skin and slice into strips.
Pesto and Mozzarella Stuffed Baked Mostaccioli
Elevate your pasta game with this creamy, cheesy, and flavorful recipe. Mostaccioli shells are filled with a vibrant pesto mixture, melted mozzarella cheese, and baked to perfection.
Ingredients:
– 12-16 mostaccioli pasta shells
– 1/2 cup freshly made pesto sauce (see note)
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook mostaccioli pasta shells according to package directions; drain and set aside.
3. In a medium bowl, mix together pesto sauce and Parmesan cheese.
4. Stuff each pasta shell with the pesto mixture, leaving a small border at the top.
5. Place stuffed shells in a baking dish lined with parchment paper.
6. Top each shell with a slice of mozzarella cheese and season with salt and pepper.
7. Bake for 15-20 minutes or until cheese is melted and bubbly.
8. Garnish with fresh parsley or basil leaves, if desired.
Cooking Time: 15-20 minutes
Smoky Bacon and Gouda Baked Mostaccioli
Elevate your pasta game with this creamy, smoky, and indulgent baked mostaccioli recipe. Smoky bacon and sharp Gouda cheese combine for a rich and satisfying flavor profile.
Ingredients:
– 12 oz mostaccioli pasta
– 6 slices of smoky bacon, cooked and crumbled
– 1 cup grated Gouda cheese
– 1/2 cup heavy cream
– 1 tsp garlic powder
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook mostaccioli pasta according to package instructions.
3. In a large skillet, combine cooked bacon, Gouda cheese, heavy cream, garlic powder, salt, and pepper. Stir until smooth.
4. Add cooked pasta to the cheese mixture and stir until well combined.
5. Transfer the pasta mixture to a baking dish and top with additional grated Gouda cheese.
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.
7. Sprinkle chopped parsley on top (if using) and serve hot.
Cooking Time: 20-25 minutes
Spinach and Ricotta Baked Mostaccioli
Elevate your pasta game with this rich and flavorful dish that combines the comforting flavors of spinach, ricotta, and mozzarella cheese. Perfect for a cozy night in or as a show-stopping main course.
Ingredients:
– 8 oz mostaccioli pasta
– 2 cups fresh spinach leaves
– 1 cup whole milk ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook mostaccioli pasta according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high. Add spinach leaves and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
4. In a large bowl, combine cooked pasta, ricotta cheese, and wilted spinach mixture. Mix well to combine.
5. Transfer the pasta mixture to a baking dish and top with mozzarella and Parmesan cheese.
6. Bake for 20-25 minutes or until golden brown and bubbly.
7. Garnish with chopped parsley (optional) and serve hot.
Cooking Time: 20-25 minutes
Spicy Calabrese Baked Mostaccioli
A spicy twist on traditional baked mostaccioli, this dish combines the bold flavors of Calabrian peppers with creamy ricotta and melted mozzarella.
Ingredients:
– 1 pound mostaccioli pasta
– 2 tablespoons olive oil
– 1 can (28 oz) crushed tomatoes
– 1 cup grated ricotta cheese
– 1/4 cup chopped fresh parsley
– 1/2 teaspoon Calabrian pepper flakes
– Salt and pepper, to taste
– 8 ounces mozzarella cheese, shredded
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook mostaccioli pasta according to package instructions; drain and set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add crushed tomatoes and cook for 5 minutes, stirring occasionally.
4. Stir in ricotta cheese, parsley, Calabrian pepper flakes, salt, and pepper.
5. In a large bowl, combine cooked pasta, tomato mixture, and mozzarella cheese. Mix well to combine.
6. Transfer the pasta mixture to a baking dish and bake for 20-25 minutes, or until the cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Mushroom and Truffle Oil Baked Mostaccioli
Elevate your pasta game with this rich and savory recipe that combines earthy mushrooms with the luxurious flavor of truffle oil. Perfect for a cozy night in or a special occasion.
Ingredients:
– 12 oz mostaccioli pasta
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tbsp olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup truffle oil
– 1 tsp dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions; drain and set aside.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, 3-4 minutes.
4. Add mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
5. Stir in truffle oil, thyme, salt, and pepper.
6. Combine cooked pasta with mushroom mixture; transfer to a baking dish.
7. Top with grated Parmesan cheese (if using).
8. Bake for 15-20 minutes or until the top is golden brown.
Cooking Time: 30-40 minutes
Sun-Dried Tomato and Parmesan Baked Mostaccioli
This rich and satisfying pasta dish combines the flavors of sun-dried tomatoes, creamy parmesan cheese, and al dente mostaccioli. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 8 oz mostaccioli pasta
– 2 cups sun-dried tomatoes, packed in oil, drained and chopped
– 1 cup grated Parmesan cheese
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook mostaccioli pasta according to package instructions until al dente. Drain and set aside.
3. In a large bowl, combine sun-dried tomatoes, Parmesan cheese, olive oil, garlic, salt, and pepper. Mix well.
4. Add cooked pasta to the bowl and toss until coated with the tomato-Parmesan mixture.
5. Transfer the pasta mixture to a baking dish and top with additional Parmesan cheese (optional).
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.
7. Garnish with chopped fresh basil leaves, if desired.
Cooking Time: 20-25 minutes
Caramelized Onion and Rosemary Baked Mostaccioli
Caramelized Onion and Rosemary Baked Mostaccioli: A savory twist on classic mostaccioli, this dish combines the sweet and tangy flavors of caramelized onions with the herbaceousness of rosemary, all wrapped up in a comforting baked pasta package.
Ingredients:
– 12 oz mostaccioli pasta
– 2 large onions, thinly sliced
– 3 tbsp olive oil
– 1 tsp salt
– 1/4 cup chopped fresh rosemary
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 1 tbsp butter
Instructions:
1. Preheat oven to 375°F.
2. Cook mostaccioli pasta according to package instructions.
3. In a large skillet, caramelize onions over medium-low heat for 30-40 minutes, stirring occasionally.
4. Add rosemary, salt, and garlic to the skillet; cook for an additional 5 minutes.
5. In a large bowl, combine cooked pasta, caramelized onion mixture, mozzarella cheese, Parmesan cheese, and breadcrumbs.
6. Grease a 9×13-inch baking dish with butter.
7. Transfer pasta mixture to the prepared baking dish and top with remaining mozzarella cheese.
8. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 45-50 minutes
Buffalo Chicken Baked Mostaccioli
This recipe combines the creamy richness of baked mostaccioli with the bold flavor of buffalo chicken, making for a unique and delicious twist on a classic comfort food.
Ingredients:
– 1 pound cooked chicken breasts, shredded
– 1 cup buffalo wing sauce
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 (16 ounce) container mostaccioli pasta
– 1 cup cream cheese, softened
– 1/4 cup milk
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Shredded mozzarella cheese, for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook mostaccioli pasta according to package instructions.
3. In a large skillet, combine chicken, buffalo wing sauce, onion, and garlic. Simmer until heated through.
4. In a separate bowl, mix cream cheese and milk until smooth. Add oregano and stir to combine.
5. Combine cooked pasta, chicken mixture, and cream cheese mixture in a large baking dish.
6. Top with shredded mozzarella cheese and bake for 20-25 minutes or until golden brown.
Cooking Time: 30-35 minutes
Seafood Medley Baked Mostaccioli
A flavorful and easy-to-make pasta dish loaded with a medley of seafood, perfect for a weeknight dinner or special occasion. This recipe combines the richness of mostaccioli pasta with the freshness of sea and land.
Ingredients:
– 1 pound mostaccioli pasta
– 1 cup mixed seafood (shrimp, scallops, mussels)
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup marinara sauce
– 1/2 cup grated mozzarella cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta according to package directions; set aside.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened.
4. Add seafood and cook until pink and opaque.
5. Combine cooked pasta, marinara sauce, and seafood mixture in a baking dish.
6. Top with mozzarella cheese and bake for 15-20 minutes or until cheese is melted and bubbly.
7. Season with salt and pepper to taste. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Eggplant and Ricotta Baked Mostaccioli
A creative twist on traditional baked pasta, this recipe combines the sweetness of eggplant with the creaminess of ricotta cheese. Perfect for a cozy dinner or special occasion.
Ingredients:
– 1 medium eggplant, sliced into 1/4-inch thick rounds
– 12 oz mostaccioli pasta
– 2 cups marinara sauce
– 8 oz ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– Olive oil for greasing
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
2. Cook pasta according to package instructions. Drain and set aside.
3. In a separate pan, sauté eggplant slices until tender and lightly browned. Season with salt and pepper.
4. In the prepared baking dish, combine cooked pasta, marinara sauce, and ricotta cheese. Mix well.
5. Arrange eggplant slices on top of the pasta mixture.
6. Sprinkle mozzarella cheese and parsley over the eggplant.
7. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Olive and Artichoke Baked Mostaccioli
A creamy, savory twist on classic baked ziti, this Olive and Artichoke Baked Mostaccioli combines the flavors of Italy with the comfort of a warm casserole.
Ingredients:
– 1 pound mostaccioli pasta
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 cup pitted green olives, sliced
– 1 cup grated Parmesan cheese
– 1 cup shredded mozzarella cheese
– 1/2 cup breadcrumbs
– Salt and pepper to taste
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta according to package instructions. Drain and set aside.
3. In a large skillet, sauté onion and garlic in olive oil until softened.
4. Add artichoke hearts, olives, Parmesan cheese, and mozzarella cheese. Stir until combined.
5. In a separate bowl, mix cooked pasta with the artichoke mixture.
6. Transfer the pasta mixture to a 9×13 inch baking dish. Top with breadcrumbs.
7. Drizzle with beaten egg for an egg wash.
8. Bake for 25-30 minutes or until golden brown.
Summary
Get ready to elevate your pasta game with these 18 mouthwatering baked mostaccioli recipes featuring cheese as the star! From classic combinations like Italian sausage and three-cheese, to bold flavors like spicy arrabbiata and sun-dried tomato, there’s something for every taste bud. Meat-lovers will enjoy options like bacon and gouda, while vegetarians can indulge in veggie-packed and goat cheese-filled dishes. And don’t forget the seafood and eggplant lovers – there’s even a buffalo chicken recipe! With these cheesy baked mostaccioli recipes, you’ll never tire of the same old pasta dish again.
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