Craving cozy comfort food? You’ve found it! Baked mostaccioli with cheese is the ultimate crowd-pleaser—melty, hearty, and endlessly customizable. Whether you’re whipping up a quick weeknight dinner or hosting a family feast, these 18 flavorful recipes are packed with cheesy goodness to satisfy every craving. Get ready to dig in and discover your new favorite dish!
Vegetable-Packed Baked Mostaccioli
Just as the winter light fades early outside my kitchen window, I find myself craving the kind of meal that feels like a warm embrace, a simple yet deeply satisfying dish that gathers the garden’s last offerings into one comforting pan. This vegetable-packed baked mostaccioli is exactly that—a humble, hearty casserole where tender pasta, a rich tomato sauce, and roasted seasonal vegetables meld together under a golden blanket of cheese.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb mostaccioli pasta
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 medium zucchini, diced into 1/2-inch pieces
– 1 medium bell pepper (any color), diced into 1/2-inch pieces
– 1 (28 oz) can crushed tomatoes
– 1 tsp dried oregano
– 1 tsp dried basil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add the mostaccioli pasta to the boiling water and cook for 2 minutes less than the package instructions indicate for al dente, about 8-10 minutes.
4. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
5. Add the diced onion to the skillet and sauté, stirring occasionally, until translucent and soft, about 5 minutes.
6. Add the minced garlic to the skillet and cook for 1 minute, just until fragrant.
7. Add the diced zucchini and bell pepper to the skillet. Cook, stirring occasionally, until the vegetables are tender and have begun to brown slightly at the edges, about 8-10 minutes.
8. Pour the can of crushed tomatoes into the skillet with the vegetables.
9. Stir in the dried oregano, dried basil, salt, and black pepper. Let the sauce simmer gently for 5 minutes to allow the flavors to meld.
10. Drain the cooked pasta and return it to the large pot.
11. Pour the vegetable-tomato sauce over the drained pasta and stir gently until the pasta is evenly coated.
12. Transfer half of the sauced pasta mixture to a 9×13 inch baking dish, spreading it into an even layer.
13. Sprinkle 1 cup of the shredded mozzarella cheese evenly over the first pasta layer.
14. Top with the remaining sauced pasta mixture, spreading it evenly.
15. Sprinkle the remaining 1 cup of mozzarella and the 1/2 cup of grated Parmesan cheese evenly over the top.
16. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 20 minutes.
17. Remove the foil and continue baking, uncovered, until the cheese is melted, bubbly, and has golden-brown spots, about 10-15 minutes more.
18. Remove the dish from the oven and let it rest for 5 minutes to allow the layers to set slightly.
19. Sprinkle the chopped fresh parsley over the top just before serving.
Beneath its beautifully browned, cheesy crust, you’ll find a wonderfully textured dish where the pasta retains a pleasant bite, the roasted vegetables add sweet, earthy notes, and the tomato sauce brings a bright, herby depth. For a delightful contrast, serve each portion alongside a simple green salad dressed with a sharp vinaigrette, which cuts beautifully through the richness of the bake.
Meat Lover’s Baked Mostaccioli
Tonight, as the winter light fades outside my kitchen window, I find myself drawn to the kind of meal that feels like a warm embrace—a hearty, comforting dish that gathers everyone around the table. This baked mostaccioli, layered with savory meats and melted cheese, is that perfect centerpiece for a cozy evening in, its rich aromas promising satisfaction with every forkful.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 pound mostaccioli pasta
– 1 tablespoon olive oil
– 1 pound ground beef
– 1/2 pound Italian sausage, casings removed
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 (28-ounce) can crushed tomatoes
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh basil
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the mostaccioli pasta to the boiling water and cook for 9 minutes, stirring occasionally to prevent sticking—it should be al dente, as it will finish cooking in the oven.
4. Drain the pasta in a colander and set it aside.
5. In a large skillet over medium-high heat, warm the olive oil until it shimmers, about 1 minute.
6. Add the ground beef and Italian sausage to the skillet, breaking them up with a wooden spoon, and cook for 8-10 minutes until browned and no pink remains.
7. Stir in the diced onion and minced garlic, cooking for 4-5 minutes until the onion is translucent and fragrant.
8. Pour in the crushed tomatoes, then add the dried oregano, salt, and black pepper, stirring to combine.
9. Reduce the heat to low and let the sauce simmer for 10 minutes, allowing the flavors to meld together.
10. In a large mixing bowl, combine the cooked pasta with the meat sauce, tossing gently to coat evenly.
11. Transfer half of the pasta mixture to the prepared baking dish, spreading it into an even layer.
12. Sprinkle 1 cup of the shredded mozzarella cheese over the pasta layer.
13. Add the remaining pasta mixture on top, followed by the remaining 1 cup of mozzarella and the grated Parmesan cheese.
14. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
15. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown on top.
16. Let the baked mostaccioli rest for 5 minutes after removing it from the oven to allow the layers to set.
17. Garnish with the chopped fresh basil just before serving.
Baked to a golden perfection, this dish offers a delightful contrast of textures—the tender pasta nestled in a robust, meaty sauce, all crowned with a stretchy, melted cheese blanket. For a creative twist, serve individual portions in rustic bowls topped with an extra sprinkle of Parmesan and a side of garlic bread to soak up every last bit of sauce.
Garlicky White Wine Baked Mostaccioli
Years of winter evenings have taught me that the simplest pasta bakes often hold the deepest comfort, and this garlicky white wine version wraps the kitchen in a warm, aromatic embrace that feels like coming home.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb mostaccioli pasta
– 4 tbsp unsalted butter
– 8 cloves garlic, minced
– 1 cup dry white wine
– 2 cups heavy cream
– 1 cup grated Parmesan cheese
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup chopped fresh parsley
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the mostaccioli pasta to the boiling water and cook for 8 minutes, stirring occasionally to prevent sticking—it should be al dente, as it will finish cooking in the oven.
4. Drain the pasta thoroughly in a colander and set it aside.
5. In a large skillet over medium heat, melt the unsalted butter until it foams slightly.
6. Add the minced garlic to the skillet and sauté for 2 minutes, stirring constantly to avoid burning, until fragrant and golden.
7. Pour in the dry white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon to build flavor.
8. Simmer the mixture for 5 minutes over medium heat, allowing the wine to reduce by half.
9. Stir in the heavy cream and bring the sauce to a gentle simmer, then reduce the heat to low.
10. Gradually whisk in the grated Parmesan cheese until fully melted and the sauce is smooth, about 3 minutes.
11. Season the sauce with salt and black pepper, then remove the skillet from the heat.
12. Combine the drained pasta and sauce in the skillet, tossing gently to coat every piece evenly.
13. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
14. Bake uncovered in the preheated oven for 25 minutes, until the top is lightly browned and bubbly.
15. Remove the dish from the oven and let it rest for 5 minutes to allow the sauce to set.
16. Sprinkle the chopped fresh parsley over the top just before serving.
A creamy, garlic-infused aroma fills the air as you pull this bake from the oven, its edges crisped to a golden perfection while the interior remains tender and lush. The white wine lends a subtle brightness that cuts through the richness, making each bite both comforting and elegantly balanced—try pairing it with a crisp green salad or crusty bread to soak up every last drop of sauce.
Pesto and Mozzarella Stuffed Baked Mostaccioli
Years have a way of folding into themselves, and on quiet evenings like this, I find myself drawn back to the comforting rituals of the kitchen, to dishes that feel like a warm embrace. This baked mostaccioli, with its pockets of melty mozzarella and fragrant pesto, is one of those simple, soulful meals that turns an ordinary Tuesday into something quietly special.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1 pound mostaccioli pasta
– 1 tablespoon kosher salt
– 2 tablespoons olive oil
– 1 cup basil pesto
– 2 cups shredded mozzarella cheese, divided
– 1 (24-ounce) jar marinara sauce
– 1/2 cup grated Parmesan cheese
Instructions
1. Preheat your oven to 375°F (190°C).
2. Bring a large pot of water to a rolling boil over high heat.
3. Add 1 tablespoon of kosher salt to the boiling water.
4. Add 1 pound of mostaccioli pasta to the pot and cook for 2 minutes less than the package instructions indicate for al dente, about 8-10 minutes.
5. Drain the pasta thoroughly in a colander and return it to the warm pot.
6. Drizzle 2 tablespoons of olive oil over the drained pasta and toss gently to coat, which helps prevent sticking.
7. Add 1 cup of basil pesto and 1 cup of the shredded mozzarella cheese to the pot with the pasta.
8. Stir the mixture gently but thoroughly until the pesto and cheese are evenly distributed and begin to melt slightly from the pasta’s residual heat.
9. Pour half of the 24-ounce jar of marinara sauce into the bottom of a 9×13-inch baking dish, spreading it into an even layer.
10. Transfer the pesto and cheese-coated pasta into the baking dish, arranging it evenly over the sauce.
11. Pour the remaining marinara sauce evenly over the top of the pasta layer.
12. Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the entire surface of the dish.
13. Sprinkle 1/2 cup of grated Parmesan cheese evenly over the mozzarella layer.
14. Cover the baking dish tightly with aluminum foil.
15. Place the covered dish in the preheated oven and bake for 25 minutes.
16. Carefully remove the foil from the baking dish.
17. Return the uncovered dish to the oven and bake for an additional 10 minutes, or until the cheese on top is fully melted, bubbly, and begins to develop light golden spots.
18. Remove the baking dish from the oven and let it rest on a wire rack for 5-10 minutes before serving.
During this brief rest, the flavors settle and the cheese sets just enough to hold its shape when served. The finished dish offers a wonderful contrast: tender pasta tubes give way to a molten, herby center, all wrapped in a rich, tangy tomato blanket. For a delightful twist, serve individual portions in shallow bowls with a simple arugula salad dressed in lemon vinaigrette on the side, the peppery greens providing a bright counterpoint to the pasta’s richness.
Smoky Bacon and Gouda Baked Mostaccioli
Venturing into the kitchen on a quiet evening, I find myself drawn to the comforting ritual of preparing a baked pasta dish. The rich aroma of smoked bacon and melted Gouda promises a meal that feels like a warm embrace, perfect for savoring slowly after a long day. It’s a simple yet deeply satisfying creation that invites you to pause and enjoy each bite.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 12 ounces mostaccioli pasta
– 6 slices thick-cut bacon
– 1 tablespoon olive oil
– 1 medium yellow onion
– 3 cloves garlic
– 1 (28-ounce) can crushed tomatoes
– 1 teaspoon dried oregano
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon red pepper flakes
– 1 cup heavy cream
– 2 cups shredded Gouda cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– Salt and black pepper
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with a light coating of olive oil.
2. Bring a large pot of salted water to a rolling boil over high heat, then add the mostaccioli pasta and cook for 8 minutes until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, dice the bacon into 1/2-inch pieces and cook in a large skillet over medium heat for 10 minutes until crispy, then transfer to a paper towel-lined plate, reserving 1 tablespoon of bacon fat in the skillet.
4. Finely chop the yellow onion and mince the garlic cloves, then sauté them in the reserved bacon fat over medium heat for 5 minutes until the onion is translucent and fragrant.
5. Stir in the crushed tomatoes, dried oregano, smoked paprika, and red pepper flakes, then simmer the sauce uncovered for 15 minutes to allow the flavors to meld, stirring every few minutes.
6. Reduce the heat to low and pour in the heavy cream, stirring continuously for 2 minutes until the sauce is smooth and slightly thickened.
7. Drain the cooked pasta and combine it with the sauce, crispy bacon, 1 cup of shredded Gouda cheese, and chopped fresh parsley in a large mixing bowl, seasoning with salt and black pepper to taste.
8. Transfer the mixture to the prepared baking dish and top evenly with the remaining 1 cup of shredded Gouda cheese and grated Parmesan cheese.
9. Bake uncovered in the preheated oven for 25 minutes until the cheese is bubbly and golden brown on top.
10. Let the baked mostaccioli rest for 10 minutes before serving to allow the layers to set properly.
Lingering over this dish reveals a delightful contrast: the tender pasta enveloped in a creamy, smoky sauce, with crispy bacon bits adding a savory crunch. Each forkful melts with the rich, nutty flavor of Gouda, making it ideal for cozy family dinners or as a standout potluck contribution that’s sure to spark conversation.
Spinach and Ricotta Baked Mostaccioli
Sometimes, the most comforting meals are the ones that come together slowly in the oven, filling the kitchen with a warmth that feels like a quiet hug. This baked pasta, with its layers of creamy ricotta and tender spinach, is exactly that kind of dish—a simple, satisfying centerpiece for a relaxed evening.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 pound mostaccioli pasta
– 2 tablespoons olive oil
– 1 medium yellow onion, finely chopped
– 3 cloves garlic, minced
– 10 ounces fresh spinach, roughly chopped
– 15 ounces whole-milk ricotta cheese
– 1 large egg
– 1/2 teaspoon kosher salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon ground nutmeg
– 24 ounces marinara sauce
– 8 ounces low-moisture mozzarella cheese, shredded
– 1/4 cup grated Parmesan cheese
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add the mostaccioli pasta to the boiling water and cook for 2 minutes less than the package directions indicate for al dente, about 9-10 minutes.
4. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
5. Add the finely chopped onion and cook, stirring occasionally, until translucent and soft, about 5-7 minutes.
6. Add the minced garlic to the skillet and cook for 1 minute, just until fragrant.
7. Add the roughly chopped spinach to the skillet in handfuls, stirring until each addition wilts before adding the next; this should take about 3-4 minutes total.
8. In a medium bowl, combine the ricotta cheese, egg, kosher salt, black pepper, and ground nutmeg; mix with a fork until fully blended.
9. Drain the cooked pasta and return it to the pot.
10. Add the cooked spinach mixture and the ricotta mixture to the pot with the pasta; gently fold everything together until evenly combined.
11. Spread half of the marinara sauce evenly over the bottom of a 9×13-inch baking dish.
12. Spoon the pasta mixture into the baking dish, spreading it into an even layer.
13. Pour the remaining marinara sauce over the top of the pasta layer, spreading it gently with the back of a spoon.
14. Evenly sprinkle the shredded mozzarella cheese over the sauce.
15. Sprinkle the grated Parmesan cheese evenly over the mozzarella.
16. Cover the baking dish tightly with aluminum foil.
17. Bake at 375°F for 25 minutes.
18. Carefully remove the foil and continue baking, uncovered, until the cheese is fully melted and the edges are bubbly, about 15-20 minutes more.
19. Remove the dish from the oven and let it rest for 10 minutes before serving; this allows the layers to set for cleaner slices.
20. Carefully portion onto plates or into bowls.
Coming out of the oven, the top is a golden, bubbly crust that gives way to tender pasta pockets filled with the creamy, subtly spiced ricotta and spinach. For a bright contrast, serve it alongside a simple arugula salad dressed with lemon vinaigrette.
Spicy Calabrese Baked Mostaccioli
Just now, as the evening light fades outside my window, I find myself thinking about the kind of meal that feels like a warm embrace—something simple, deeply flavorful, and perfect for sharing. It’s the sort of dish that simmers quietly, filling the kitchen with a promise of comfort, and today, that promise is a baked pasta rich with the warmth of Southern Italy.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb mostaccioli pasta
– 2 tbsp olive oil
– 1 medium yellow onion, finely diced
– 4 cloves garlic, minced
– 1 lb spicy Italian sausage, casings removed
– 1 (28 oz) can crushed tomatoes
– 1 tsp dried oregano
– 1/2 tsp crushed red pepper flakes
– 1/2 tsp salt
– 1/4 tsp black pepper
– 8 oz whole milk ricotta cheese
– 1 large egg
– 1/4 cup fresh parsley, chopped
– 8 oz low-moisture mozzarella cheese, shredded
– 1/2 cup grated Parmesan cheese
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a boil over high heat.
3. Add the mostaccioli pasta to the boiling water and cook for 2 minutes less than the package directions indicate for al dente, about 8-10 minutes.
4. Drain the pasta in a colander, rinse it briefly under cool water to stop the cooking, and set it aside.
5. Heat the olive oil in a large, deep skillet or Dutch oven over medium heat until it shimmers, about 1 minute.
6. Add the diced onion and cook, stirring occasionally, until it turns translucent and softens, about 5 minutes.
7. Stir in the minced garlic and cook until fragrant, about 30 seconds.
8. Add the spicy Italian sausage, breaking it up with a wooden spoon, and cook until it is no longer pink and is browned in spots, about 7-8 minutes.
9. Pour in the crushed tomatoes, then add the dried oregano, crushed red pepper flakes, salt, and black pepper.
10. Reduce the heat to low and let the sauce simmer gently, uncovered, for 15 minutes, stirring occasionally; this allows the flavors to meld and the sauce to thicken slightly.
11. In a medium bowl, combine the ricotta cheese, egg, and chopped parsley, mixing with a fork until smooth.
12. Tip: For a creamier texture, let the ricotta mixture sit at room temperature for 10 minutes before combining.
13. Add the drained pasta to the skillet with the sauce, tossing gently to coat every piece evenly.
14. Transfer half of the sauced pasta to a 9×13 inch baking dish, spreading it into an even layer.
15. Dollop the ricotta mixture evenly over the pasta layer, then sprinkle with half of the shredded mozzarella cheese.
16. Top with the remaining sauced pasta, spreading it gently to cover the ricotta layer.
17. Sprinkle the remaining mozzarella and all of the grated Parmesan cheese evenly over the top.
18. Tip: For a golden, bubbly top, let the assembled dish rest for 5 minutes before baking to allow the cheeses to settle.
19. Bake, uncovered, in the preheated oven for 25-30 minutes, until the cheese is melted, the edges are bubbling, and the top is golden brown.
20. Tip: If the top isn’t browning to your liking in the last 5 minutes, switch the oven to broil on high and watch it closely for 1-2 minutes.
21. Remove the baking dish from the oven and let it rest on a wire rack for 10 minutes before serving; this helps the layers set for cleaner slices.
Coming out of the oven, the mostaccioli offers a wonderful contrast—tender pasta tubes cradling a robust, spicy sauce, with pockets of creamy ricotta that melt into each bite. The top forms a perfectly crisp, cheesy crust that gives way to the steaming layers beneath, making it ideal for a cozy family dinner or a casual gathering where seconds are always welcome.
Mushroom and Truffle Oil Baked Mostaccioli
Zigzagging through the memory of a quiet winter evening, the scent of earthy mushrooms and rich truffle oil fills the kitchen, promising a comforting embrace. This baked mostaccioli, with its humble pasta and luxurious notes, feels like a warm secret shared between the stove and the soul, a simple dish transformed into something quietly celebratory.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 1 pound mostaccioli pasta
– 2 tablespoons olive oil
– 1 pound cremini mushrooms, sliced
– 4 cloves garlic, minced
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 2 cups heavy cream
– 1 cup grated Parmesan cheese
– 2 tablespoons truffle oil
– 1/4 cup chopped fresh parsley
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add the mostaccioli pasta to the boiling water and cook for 2 minutes less than the package directions for al dente, about 8-10 minutes.
4. Drain the pasta in a colander and set it aside.
5. Heat the olive oil in a large skillet over medium heat until it shimmers.
6. Add the sliced cremini mushrooms to the skillet in a single layer, cooking without stirring for 4-5 minutes until they release their liquid and begin to brown.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Season the mushroom mixture with kosher salt and black pepper.
9. Pour the heavy cream into the skillet and bring it to a gentle simmer over medium-low heat.
10. Stir in the grated Parmesan cheese until it melts completely and the sauce thickens slightly, about 3-4 minutes.
11. Remove the skillet from the heat and stir in the truffle oil and chopped fresh parsley.
12. Combine the drained pasta and the mushroom sauce in the skillet, tossing gently to coat every piece evenly.
13. Transfer the pasta mixture to a 9×13-inch baking dish, spreading it into an even layer.
14. Bake in the preheated oven for 20-25 minutes, until the top is golden and the edges are bubbly.
15. Let the baked mostaccioli rest for 5 minutes before serving to allow the sauce to set.
Perfectly baked, the pasta emerges with a tender bite, cradled in a velvety cream sauce that carries the deep, woodsy essence of mushrooms and the elegant whisper of truffle. Each forkful offers a comforting richness, balanced by the fresh, bright note of parsley, making it ideal for a cozy dinner or as a standout side for a holiday gathering.
Sun-Dried Tomato and Parmesan Baked Mostaccioli
Gently, as the afternoon light fades on this quiet December day, I find myself drawn to the kitchen, to the simple, comforting ritual of preparing a baked pasta. There’s something deeply satisfying about the alchemy of a few humble ingredients transforming into a rich, bubbling casserole, a dish that feels like a warm embrace on a winter evening.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 pound mostaccioli pasta
– 2 tablespoons olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 (28-ounce) can crushed tomatoes
– 1 cup chopped sun-dried tomatoes (packed in oil, drained)
– 1 teaspoon dried oregano
– 1/2 teaspoon red pepper flakes
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1 cup grated Parmesan cheese, divided
– 8 ounces whole milk ricotta cheese
– 1 large egg
– 2 cups shredded low-moisture mozzarella cheese
– 1/4 cup chopped fresh basil
Instructions
1. Preheat your oven to 375°F (190°C).
2. Bring a large pot of generously salted water to a rolling boil.
3. Add the 1 pound of mostaccioli pasta to the boiling water and cook for 2 minutes less than the package directions indicate for al dente, about 9-10 minutes.
4. While the pasta cooks, heat the 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat.
5. Add the finely diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
6. Stir in the 3 cloves of minced garlic and cook for 1 minute until fragrant.
7. Pour in the 28-ounce can of crushed tomatoes, then add the 1 cup of chopped sun-dried tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
8. Reduce the heat to low and let the sauce simmer gently for 10 minutes, stirring occasionally.
9. In a medium bowl, combine the 8 ounces of whole milk ricotta cheese, the 1 large egg, and 1/2 cup of the grated Parmesan cheese; mix until smooth.
10. Drain the cooked pasta and return it to the pot.
11. Pour the simmered tomato sauce over the drained pasta and stir to coat evenly.
12. Transfer half of the sauced pasta to a 9×13-inch baking dish, spreading it into an even layer.
13. Dollop the entire ricotta mixture over the pasta layer in the baking dish and spread it gently with a spatula.
14. Top with the remaining sauced pasta, spreading it into a final even layer.
15. Sprinkle the 2 cups of shredded mozzarella cheese and the remaining 1/2 cup of grated Parmesan cheese evenly over the top.
16. Cover the baking dish tightly with aluminum foil and bake on the center rack for 25 minutes.
17. Remove the foil and continue baking, uncovered, for 15-20 minutes, or until the cheese is melted, bubbly, and has golden-brown spots.
18. Remove the dish from the oven and let it rest for 10 minutes to allow the layers to set.
19. Sprinkle the 1/4 cup of chopped fresh basil over the top just before serving.
Naturally, the finished dish emerges with a wonderfully textured contrast: the tender pasta and creamy ricotta layer are perfectly balanced by the tangy, concentrated punch of the sun-dried tomatoes and the savory, golden crust of melted cheeses. For a delightful variation, try serving individual portions in shallow bowls alongside a crisp, bitter greens salad dressed simply with lemon and olive oil, which cuts beautifully through the richness.
Caramelized Onion and Rosemary Baked Mostaccioli
Folding into the quiet of a winter evening, the kitchen fills with the earthy scent of rosemary and the sweet, slow perfume of onions softening in butter. This baked mostaccioli is a humble embrace of comfort, where simple ingredients transform into something deeply nourishing and warm.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons unsalted butter
– 2 large yellow onions, thinly sliced
– 1 tablespoon fresh rosemary, finely chopped
– 1 pound mostaccioli pasta
– 1 (28-ounce) can crushed tomatoes
– 1 cup heavy cream
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
Instructions
1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Melt the unsalted butter in a large skillet over medium-low heat.
3. Add the thinly sliced yellow onions and cook, stirring occasionally, for 25 minutes until deeply golden and caramelized.
4. Stir in the finely chopped fresh rosemary and cook for 1 minute until fragrant.
5. Meanwhile, cook the mostaccioli pasta in a large pot of salted boiling water for 2 minutes less than the package directions, then drain.
6. In the skillet with the onions, pour in the crushed tomatoes and heavy cream, stirring to combine.
7. Add the kosher salt and black pepper, then simmer the sauce for 5 minutes until slightly thickened.
8. Tip: For a richer flavor, let the sauce bubble gently without boiling to prevent the cream from curdling.
9. Combine the drained mostaccioli with the sauce in the skillet, tossing until evenly coated.
10. Transfer half of the pasta mixture to the prepared baking dish, spreading it into an even layer.
11. Sprinkle 1 cup of the shredded mozzarella cheese over the pasta layer.
12. Add the remaining pasta mixture on top, then cover with the remaining 1 cup mozzarella and the grated Parmesan cheese.
13. Tip: Press the cheese lightly into the pasta to help it melt evenly and create a golden crust.
14. Bake uncovered at 375°F for 25 minutes until the cheese is bubbly and the edges are lightly browned.
15. Tip: Let the baked mostaccioli rest for 10 minutes before serving to allow the sauce to set for easier slicing.
16. Remove from the oven and let rest for 10 minutes.
Perhaps what makes this dish so comforting is the way the creamy tomato sauce clings to each tube of pasta, with the caramelized onions lending a subtle sweetness that balances the sharp rosemary. The melted cheeses form a stretchy, golden blanket that cracks satisfyingly with each scoop. Serve it alongside a crisp green salad or with crusty bread to soak up every last bit of sauce from the plate.
Buffalo Chicken Baked Mostaccioli
Remembering those cozy winter evenings when the kitchen felt like the warmest place in the house, I find myself drawn back to the comforting ritual of preparing a meal that’s both hearty and a little spirited. This dish, with its familiar pasta shape and a tangy, creamy sauce, is a quiet celebration of simple ingredients coming together to create something deeply satisfying. It’s the kind of meal that fills the home with a welcoming aroma, promising comfort with every bite.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1 pound mostaccioli pasta
– 2 tablespoons olive oil
– 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 4 tablespoons unsalted butter
– 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
– 8 ounces cream cheese, softened to room temperature
– 1 cup heavy cream
– 1 1/2 cups shredded mozzarella cheese
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh parsley
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the 1 pound of mostaccioli pasta to the boiling water and cook for 1 minute less than the package instructions for al dente, about 8-10 minutes.
4. Drain the pasta in a colander and set it aside; do not rinse it, as the starch helps the sauce cling later.
5. While the pasta cooks, heat the 2 tablespoons of olive oil in a large skillet over medium-high heat.
6. Pat the 1 pound of chicken cubes dry with a paper towel to ensure a good sear, then season them evenly with the 1 teaspoon of salt and 1/2 teaspoon of black pepper.
7. Add the seasoned chicken to the hot skillet in a single layer, cooking for 5-7 minutes until golden brown and cooked through, stirring occasionally.
8. Transfer the cooked chicken to a plate and set it aside, leaving any drippings in the skillet.
9. Reduce the skillet heat to medium and add the 4 tablespoons of unsalted butter, stirring until melted.
10. Pour in the 1/2 cup of Frank’s RedHot sauce, stirring constantly for 1 minute to combine it with the butter and create a smooth base.
11. Add the 8 ounces of softened cream cheese to the skillet, breaking it up with a spatula and stirring for 2-3 minutes until fully melted and smooth.
12. Gradually whisk in the 1 cup of heavy cream until the sauce is uniform and slightly thickened, about 2 minutes.
13. Remove the skillet from the heat and stir in the cooked pasta, cooked chicken, 1 cup of the mozzarella cheese, and 1/4 cup of the cheddar cheese until everything is evenly coated.
14. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
15. Sprinkle the remaining 1/2 cup of mozzarella cheese and 1/4 cup of cheddar cheese evenly over the top.
16. Bake in the preheated oven for 20-25 minutes, until the cheese is bubbly and lightly golden brown on top.
17. Remove the dish from the oven and let it rest for 5 minutes to allow the sauce to set slightly.
18. Garnish with the 1/4 cup of chopped fresh parsley just before serving.
The baked mostaccioli emerges with a creamy, clinging sauce that coats each tube of pasta, while the chicken stays tender amidst the gentle heat of the buffalo seasoning. For a bright contrast, serve it alongside a simple salad of crisp romaine and celery sticks, which also helps balance the richness. Leftovers reheat beautifully, the flavors deepening overnight for an even more comforting meal the next day.
Seafood Medley Baked Mostaccioli
Beneath the quiet hum of the kitchen light, there’s a comforting simplicity in preparing a baked pasta, a dish that feels like a warm embrace after a long day. This seafood medley version, with its tender mostaccioli, brings the gentle brininess of the ocean to your table in the coziest way possible.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 pound mostaccioli pasta
– 2 tablespoons olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 pound mixed seafood (such as shrimp, scallops, and mussels)
– 1 (28-ounce) can crushed tomatoes
– 1 teaspoon dried oregano
– 1/2 teaspoon red pepper flakes
– 1/2 cup heavy cream
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– Salt, to season
– Fresh basil leaves, for garnish
Instructions
1. Preheat your oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil over high heat.
3. Add the mostaccioli pasta to the boiling water and cook for 8-10 minutes, until al dente, then drain and set aside.
4. In a large skillet, heat the olive oil over medium heat until shimmering.
5. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
6. Stir in the minced garlic and cook for 1 minute, until fragrant.
7. Add the mixed seafood to the skillet and cook for 3-4 minutes, until just opaque, being careful not to overcook.
8. Pour in the crushed tomatoes, dried oregano, and red pepper flakes, then simmer for 10 minutes, stirring occasionally.
9. Reduce the heat to low and stir in the heavy cream until fully incorporated.
10. In a large mixing bowl, combine the cooked pasta and seafood sauce, tossing gently to coat evenly.
11. Transfer the mixture to a 9×13-inch baking dish, spreading it into an even layer.
12. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top.
13. Bake in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly with golden spots.
14. Remove from the oven and let rest for 5 minutes before serving.
15. Garnish with fresh basil leaves.
As the dish rests, the cheeses settle into a creamy, golden crust that contrasts beautifully with the tender pasta beneath. Each forkful offers a melody of sweet tomatoes and briny seafood, perfect for a quiet dinner with crusty bread to soak up the sauce.
Eggplant and Ricotta Baked Mostaccioli
Dusk settles in, and the kitchen fills with the quiet promise of a comforting meal. This baked mostaccioli cradles tender eggplant and creamy ricotta in a rich tomato sauce, a dish that feels like a warm embrace after a long day. It’s the kind of recipe that invites you to slow down and savor each step, from the sizzle of garlic to the golden, bubbling cheese on top.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 large eggplant, peeled and diced into 1/2-inch cubes
– 1 tablespoon olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 12 ounces mostaccioli pasta
– 1 (24-ounce) jar marinara sauce
– 15 ounces whole-milk ricotta cheese
– 1 large egg
– 1/4 cup grated Parmesan cheese
– 2 cups shredded mozzarella cheese
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
Instructions
1. Preheat the oven to 375°F.
2. Toss the diced eggplant with olive oil, salt, and black pepper on a baking sheet.
3. Roast the eggplant in the preheated oven for 20 minutes, stirring halfway through, until tender and lightly browned.
4. While the eggplant roasts, bring a large pot of salted water to a boil over high heat.
5. Cook the mostaccioli pasta in the boiling water for 9 minutes, stirring occasionally, until al dente.
6. Drain the pasta and return it to the pot.
7. Stir the marinara sauce, minced garlic, and dried oregano into the pot with the pasta.
8. In a medium bowl, whisk together the ricotta cheese, egg, and grated Parmesan cheese until smooth.
9. Spread half of the pasta mixture evenly in a 9×13-inch baking dish.
10. Dollop the ricotta mixture over the pasta layer and spread it gently with a spoon.
11. Scatter the roasted eggplant evenly over the ricotta layer.
12. Top with the remaining pasta mixture, spreading it to cover the eggplant completely.
13. Sprinkle the shredded mozzarella cheese evenly over the top.
14. Bake in the preheated oven for 25 minutes, until the cheese is melted and bubbly with golden spots.
15. Let the baked mostaccioli rest for 10 minutes before serving to allow the layers to set.
Buttery-soft eggplant melts into the creamy ricotta, while the al dente pasta holds its shape against the robust tomato sauce. For a vibrant twist, garnish with fresh basil leaves or a drizzle of olive oil just before serving, letting the flavors mingle in each comforting bite.
Olive and Artichoke Baked Mostaccioli
Lately, I’ve been craving something that feels both comforting and a little special, a dish that bridges the gap between a quiet weeknight and the subtle joy of gathering. This baked mostaccioli, studded with briny olives and tender artichokes, is just that—a warm, savory embrace from the oven that fills the kitchen with the most inviting aroma.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1 pound mostaccioli pasta
– 2 tablespoons olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 (14-ounce) can artichoke hearts, drained and quartered
– 1 cup pitted kalamata olives, halved
– 1 (28-ounce) can crushed tomatoes
– 1 teaspoon dried oregano
– 1/2 teaspoon red pepper flakes
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 2 tablespoons chopped fresh parsley
Instructions
1. Preheat your oven to 375°F (190°C).
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the 1 pound of mostaccioli pasta to the boiling water and cook for 1 minute less than the package directions indicate for al dente, about 10-11 minutes.
4. While the pasta cooks, heat the 2 tablespoons of olive oil in a large skillet over medium heat.
5. Add the diced yellow onion to the skillet and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
6. Stir in the 3 minced garlic cloves and cook for 1 minute until fragrant.
7. Add the quartered artichoke hearts and halved kalamata olives to the skillet, stirring to combine.
8. Pour in the can of crushed tomatoes, then add the 1 teaspoon dried oregano, 1/2 teaspoon red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
9. Reduce the heat to low and let the sauce simmer gently for 10 minutes, stirring occasionally.
10. Drain the cooked pasta and return it to the pot.
11. Pour the prepared sauce over the drained pasta and stir until the pasta is evenly coated.
12. Transfer half of the sauced pasta mixture to a 9×13-inch baking dish, spreading it into an even layer.
13. Sprinkle 1 cup of the shredded mozzarella cheese evenly over the first pasta layer.
14. Top with the remaining sauced pasta, spreading it evenly.
15. Sprinkle the remaining 1 cup of mozzarella and the 1/2 cup of grated Parmesan cheese over the top.
16. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 20 minutes.
17. Remove the foil and continue baking, uncovered, until the cheese is melted and bubbly with golden spots, about 10-15 minutes more.
18. Remove the dish from the oven and let it rest for 5 minutes to set.
19. Sprinkle the finished bake with the 2 tablespoons of chopped fresh parsley before serving.
A final sprinkle of parsley adds a fresh, bright note to the rich, savory depths of tomato, olive, and cheese. The pasta retains a pleasant bite, while the melted cheeses form a golden, stretchy blanket over the tangy artichokes and briny olives. For a delightful contrast, serve it alongside a simple, crisp green salad dressed lightly with lemon vinaigrette.
Summary
Gather around the table, friends! This collection of 18 cheesy baked mostaccioli recipes proves there’s a perfect, comforting dish for every occasion. We hope you find a new family favorite to bake up. Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to spread the cheesy joy!
