This baked Mostaccioli is an easy pasta dish with a rich meaty sauce topped with cheese and baked until bubbly.

Mostaccioli is great to make ahead, and it reheats & freezes perfectly.

cooked Creamy Baked Mostaccioli in a dish

An Easy Casserole Recipe

A traditional pasta bake recipe (in this case, mostaccioli) is loaded with meat and cheese in a rich and hearty tomato sauce!

So what is mostaccioli? Mostaccioli is a pasta shape very similar to penne but it has a smooth exterior instead of ridged. This hearty pasta is a thick, heavy tube, with diagonal ends.

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It holds up well to meat-based sauces and creamy cheeses (like a mac and cheese sauce)! It’s great in soups as well.

ingredients to make Creamy Baked Mostaccioli

Ingredients

PASTA Of course we use Mostaccioli but penne is the perfect substitute. You can use any medium shaped pasta in this recipe.

TOMATO SAUCE We use marinara sauce as the base with canned diced tomatoes for texture. A splash of cream softens the tang from the tomatoes and adds a bit of richness.

MEAT  Ground beef is our choice in this recipe as I almost always have it on hand. Italian sausage is a great substitute (or really any ground meat). You can even make this with meatballs if you have some!

CHEESE We top this with mozzarella and parmesan. While I don’t recommend pre-shredded cheese for sauces, they’re a great time saver for topping cheesy casseroles.

Variations

  • Turkey, beef, or pork sausage can be added.
  • For a vegetarian or meatless version, mix in a combination of diced veggies like chopped spinach, onions, diced zucchini, sliced mushrooms, and/or eggplant.
  • Add some ricotta cheese, and pop in the oven (we love ricotta in baked ziti too)!
Steps for making baked mostaccioli

How to Make Baked Mostaccioli

  1. Brown beef, onion, and garlic. (Per the recipe below)
  2. Stir in the sauce ingredients and simmer.
  3. While the sauce simmers, cook the pasta al dente.
  4. Layer the pasta with sauce in a casserole dish, top with cheese and bake until bubbly.

PRO TIP: Once fully baked, put the Mostaccioli under the broiler for about 3 minutes to make it browned and bubbly!

mixed Creamy Baked Mostaccioli in a casserole dish before cooking

Make-Ahead (& Leftovers)

  • Prep and cover in the fridge. When you’re ready, bake for 45 minutes in a preheated oven. It can stay in the refrigerator for about 3 days before baking.
  • Or, prep and freeze wrapped in plastic and aluminum foil for up to 3 months (make sure the date is labeled on the outside). Let the casserole thaw in the refrigerator overnight and bake as directed.
  • No time to thaw from frozen? Simply remove all the plastic wrap, cover with aluminum foil and bake for 45 minutes and then remove the foil and bake another 20-30 minutes until the cheese is bubbly!

More Pasta Bakes

Did your family love this Baked Mostaccioli? Be sure to leave a rating and a comment below! 

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cooked Creamy Baked Mostaccioli in a white casserole dish
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Easy Baked Mostaccioli

This creamy pasta dish is budget-friendly and so easy to prepare. It's perfect to feed a crowd or for a quick weeknight meal!
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Author Holly Nilsson
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Ingredients  

  • 12 ounces mostaccioli or penne
  • 1 pound lean ground beef
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 28 ounces marinara sauce
  • 14 ounces canned diced tomatoes with juices
  • ½ cup water
  • 1 ½ teaspoons Italian seasoning
  • 1 teaspoon granulated sugar
  • 1 cup heavy whipping cream
  • 2 cups shredded mozzarella cheese about 8 oz
  • ¼ cup shredded Parmesan cheese

Instructions 

  • Preheat oven to 375°F. Grease a 9×13 baking dish.
  • Cook pasta according to package instructions in salted water until al dente. Do not overcook.
  • Meanwhile, in a large saucepan brown ground beef, onion, and garlic over medium-high heat until no pink remains. Drain any fat.
  • Add the marinara sauce, diced tomatoes, water, Italian seasoning, and sugar. Simmer uncovered for 5 minutes. Add the heavy cream, stir, and simmer for an additional 5 minutes or until thickened. Taste and season with salt and black pepper if desired.
  • Add 1 cup of sauce to the bottom of the prepared dish. Add half of the cooked pasta and top with half of the remaining sauce.
  • Add the remaining pasta and top with the remaining sauce. Sprinkle with the mozzarella and Parmesan cheeses.
  • Bake for 25-30 minutes or until hot and the cheese is lightly browned.

Notes

Do not overcook the pasta as it will cook more in the oven.
Replace the ground beef with Italian sausage or your favorite ground meat.
For a vegetarian meal, replace the beef with 3 cups of finely chopped vegetables such as bell peppers,  zucchini, mushrooms, and/or eggplant. Cook in olive oil until tender before adding the sauce.
Make Ahead: Prepare as directed and cover with plastic wrap. Refrigerate for up to 2 days before baking. Bake for 45 minutes in a preheated oven.
Freeze:  Wrap in plastic and aluminum foil for up to 3 months. Thaw in the refrigerator overnight and bake as directed, adding up to 10 minutes of additional cooking time if needed.
Cook From Frozen: Remove the plastic wrap, cover it with aluminum foil, and place the casserole dish in the oven as you preheat it. Bake for 45 minutes and then remove the foil and bake an additional 20-30 minutes.
4.94 from 99 votes

Nutrition Information

Calories: 523 | Carbohydrates: 44g | Protein: 26g | Fat: 28g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 870mg | Potassium: 767mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1146IU | Vitamin C: 13mg | Calcium: 256mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Casserole, Dinner, Entree, Pasta
Cuisine American, Italian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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Creamy Baked Mostaccioli in a dish with writing
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Creamy Baked Mostaccioli in the dish and a spoon full with a title

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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4.94 from 99 votes (82 ratings without comment)

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Comments

  1. It turned out great and was fairly easy to make. I thought the cream made the sauce nice and rich and will make again.5 stars

    Reply