Baked Mostaccioli

Baked Mostaccioli is a classic pasta dish and is not easy to make. A ridiculously simple grilled pasta consisting of Mostacioli noodles in a simple yet flavorful tomato meat sauce, topped with golden and melted mozzarella cheese. It produces servings of 6-8 people.

Mostaccioli is the pain of what you know. I’m warning you that what you spell out may be seen spelled in Mostticholi, Mostaccoli, or Mostacholee. I’m sleepy in the middle of the night. But I’ll let you know, it’s the exact opposite of making and devouring. Do you like it?

I grew up with this pasta dish.

This is because I usually have most of these things in my hand, and it takes 30 minutes to assemble everything and 45 minutes to bake. It’s easy. And while it’s in the oven, I usually clean, make salads, check Facebook, switch a lot of laundry and greet my daughter from the bus stop. My favorite part is when we walk through the door and most of the accioli smells slap in the face. It won’t be better than that. Except of eating, of course.

This recipe my sister Kelly gave me years ago and I take care of it.

To bake this, you need to make most of the accioli:

Olive oil – or use avocado oil. Yellow Onion – Adds a sweet, subtle onion flavor to the soup. Garlic – Adds a unique punchy flavour. Ground beef – I like to use lean ground beef, but I use what you like. Italian seasonings – use homemade or store-bought. Red Chili Flakes (Optional) – I lend you a heat but it’s an option. Tomato sauce – This is the base of the sauce. Parmesan cheese – adds a distinctive nutty and a cheesy flavour. Kosher Salt – Enhance the flavor of this recipe. Ground black pepper – for unique bite and flavor. Sugar – helps balance the acidity of tomato sauce. Mostaccioli noodles (dried) – also known as Penne Lisce. Mozzarella cheese – Do not use it to melt just grated and use bagged cheese! Parsley – for decoration.

In a large Dutch oven or deep skillet, add 2 teaspoons of olive oil, 1 medium two tablespoons of yellow onion and 1 tablespoon of salt.

Stir and cook for 8-10 minutes to soften. Next, add the 4 cloves of garlic and stir for 1 minute to cook.

Next, add 2 pounds of ground beef (I like lean ground beef but I use what you like) to a pan with onion and garlic. Use a spatula to break the meat and cook over medium heat. Cook until brown and no longer pink.

Once cooked, add a pinch (optional) of 2 teaspoons of Italian seasonings and red chili flakes.

Stir for 1-2 minutes to cook.

Next, add 28-30 ounces of tomato sauce.

Next, add 3 tablespoons of grated fresh Parmesan cheese, 1 teaspoon of kosher salt, a fresh black pepper and a pinch of sugar.

Mix well and incorporate all the ingredients.

Cover, lower the temperature to medium and simmer for 15 minutes. It’s plenty of time to make pasta.

Meanwhile, preheat the oven to 325°F.

Cook the pasta:

Bring a pot of salted water to a boil. Once it boils, add 8 ounces of Mostaccioli noodles and cook for half the time listed in the direction of the package. Once cooked, drain.

This is Mostaccioli noodles, also known as Penne Lisce. Essentially, it’s a penne pasta minus the ridge.

Throw partially cooked pasta into the simmering sauce.

Throw the pasta into the sauce.

Transfer the pasta/meat mixture to a safe 9×13 oven baking dish.

Sprinkle with 16 oz grated mozzarella cheese. Bake in a preheated oven for 30-35 minutes or until the cheese has melted and the spots are golden brown.

Once cooked, remove and sprinkle with the remaining Parmesan cheese immediately.

Sprinkle with chopped fresh parsley and serve, then let Mostaccioli cool for about 5-10 minutes.

What do you offer at Mostacioli?

Selected garden or Caesar salad or salad. Garlic Green Beans Baguette, Sourdough or Garlic Bread

Can I make Mostacioli in advance?

yes! Easy to prepare and assemble. Let it cool before sprinkling the cheese. Cover tightly and refrigerate until ready to bake.

Can I freeze Mostacioli?

yes! Mostaccioli is freezer friendly. As mentioned above. Prepare and assemble. Let it cool completely before sprinkling the cheese. Cover tightly with foil and plastic wrap and freeze for up to three months.

What is the best way to reheat Mostacioli from frozen?

Like Lasagna, I like to take it out of the freezer, put it in the fridge 24-48 hours before cooking, and thaw it a little. Then, follow the instructions to bake. We recommend a covering for the first 20 minutes (with foil) as it may require a little extra time in the oven. Then cover until hot and foamy, and the cheese melts and turns golden.

enjoy! And if you try the Mostaccioli recipes that baked this, let me know! Take a photo and tag it on Twitter and Instagram!

This recipe was originally posted on October 18, 2013 and updated with clear and concise instructions, new photos and useful information.