Baked Mostaccioli
Baked Mostaccioli is a comforting pasta dish layered with marinara sauce, ricotta, and mozzarella, perfect for family gatherings or weeknight meals.
Ingredients
Pasta and Sauce
- 1 lb mostaccioli pasta Cooked to al dente
- 1 lb lean ground beef For savory richness
- 24 oz jar of marinara sauce Aromatic and herby
Cheese Mixture
- 1 cup ricotta cheese Adds luxurious feel
- 1 cup shredded mozzarella cheese For a gooey top
- 0.5 cup grated Parmesan cheese Sharp, nutty finish
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook the mostaccioli pasta according to package directions until al dente. Drain and set aside.
- In a large skillet over medium-high heat, brown the ground beef until no longer pink, about 5-7 minutes. Drain excess fat.
Cooking
- Pour marinara sauce into the skillet with beef. Stir well and let it simmer for about 5 minutes.
- In a bowl, blend ricotta cheese, shredded mozzarella cheese, and grated Parmesan cheese until smooth.
- Combine the cooked mostaccioli, the beef mixture, and the cheese blend in a large mixing bowl. Fold gently until well coated.
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and pour half of the pasta mixture into the bottom. Layer with half of the remaining mozzarella cheese.
- Add the rest of the pasta mixture, top with the remaining mozzarella cheese, and cover loosely with foil. Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes.
- Let it stand for about 10 minutes before serving.
Notes
You can vary the cheeses or use sautéed vegetables for a vegetarian option. Store leftovers tightly covered for up to 3-5 days in the refrigerator, or freeze for up to 3 months.