18 Delicious Baked Mostaccioli Recipes Easy to Make

There’s nothing quite like the comforting embrace of a hearty baked mostaccioli dish to bring warmth to your dinner table. Whether you’re craving a quick weeknight meal or planning a cozy weekend feast, our roundup of 18 delicious recipes promises to deliver both ease and flavor. Dive into these cheesy, saucy, and utterly satisfying creations that are sure to become new favorites in your home cooking repertoire.

Cheesy Baked Mostaccioli with Italian Sausage

Just when you thought pasta couldn’t get any better, this Cheesy Baked Mostaccioli with Italian Sausage proves you wrong. It’s a hearty, comforting dish that’s perfect for any night of the week.

Ingredients

• 1 lb sweet Italian sausage, casings removed
• 1 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 28-oz can crushed tomatoes, San Marzano preferred
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1 lb mostaccioli pasta
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• Salt and finely ground black pepper to taste

Instructions

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add sausage, breaking it apart with a spoon. Cook until browned, about 5 minutes.
3. Add minced garlic to the skillet. Cook for 1 minute until fragrant.
4. Stir in crushed tomatoes, dried basil, oregano, and red pepper flakes. Simmer for 10 minutes. Season with salt and pepper.
5. Meanwhile, cook mostaccioli according to package instructions until al dente. Drain.
6. Combine cooked pasta with the sausage mixture. Stir in 1 cup mozzarella and Parmesan cheese.
7. Transfer the mixture to the prepared baking dish. Top with remaining mozzarella.
8. Bake for 20 minutes, or until cheese is bubbly and golden.
9. Let stand for 5 minutes before serving. Garnish with fresh basil.

Bubbly cheese and perfectly al dente pasta make this dish irresistible. Serve with a crisp green salad and garlic bread for a complete meal.

Creamy Garlic Parmesan Baked Mostaccioli

Everyone needs a go-to pasta dish that’s both comforting and impressive. This Creamy Garlic Parmesan Baked Mostaccioli delivers with minimal effort.

Ingredients

• 1 lb mostaccioli pasta
• 2 tbsp rich extra virgin olive oil
• 4 cloves garlic, minced
• 2 cups heavy cream
• 1 cup freshly grated Parmesan cheese
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 cup shredded mozzarella cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish with olive oil.
2. Cook mostaccioli according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
4. Pour in heavy cream, stirring constantly. Bring to a gentle simmer.
5. Stir in Parmesan cheese, black pepper, and sea salt until the sauce is smooth and thickened.
6. Tip: For a smoother sauce, grate the Parmesan finely.
7. Add the cooked mostaccioli to the skillet, tossing to coat evenly with the sauce.
8. Transfer the pasta mixture to the prepared baking dish. Sprinkle mozzarella cheese evenly on top.
9. Tip: For a golden crust, place under the broiler for the last 2 minutes of baking.
10. Bake for 20 minutes, or until the cheese is bubbly and lightly browned.
11. Tip: Let it rest for 5 minutes before serving to allow the sauce to thicken.
12. Garnish with chopped fresh parsley before serving.

A creamy, garlicky sauce clings to every piece of pasta, while the melted mozzarella adds a delightful stretch. Serve with a crisp green salad to cut through the richness.

Spicy Arrabbiata Baked Mostaccioli

Get ready to spice up your pasta night with this fiery twist on a classic. Perfect for those who love a bold, tomato-based sauce with a kick.

Ingredients

• 1 lb mostaccioli pasta
• 2 tbsp rich extra virgin olive oil
• 4 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 28 oz can crushed San Marzano tomatoes
• 1 tsp granulated sugar
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh basil
• Salt to taste

Instructions

1. Preheat oven to 375°F.
2. Bring a large pot of salted water to a boil. Add mostaccioli and cook until al dente, about 8 minutes. Drain.
3. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sauté until fragrant, about 30 seconds.
4. Stir in crushed tomatoes and sugar. Simmer for 10 minutes, stirring occasionally.
5. Combine cooked pasta and sauce in a baking dish. Top with Parmesan cheese.
6. Bake for 20 minutes, or until cheese is golden and bubbly.
7. Garnish with fresh basil before serving.

Arrabbiata baked mostaccioli delivers a satisfying chew with a sauce that’s robust and spicy. Serve with a side of garlic bread to soak up every last bit of sauce.

Vegetarian Spinach and Ricotta Baked Mostaccioli

Perfect for a cozy dinner, this Vegetarian Spinach and Ricotta Baked Mostaccioli combines creamy textures with hearty pasta.

Ingredients

• 12 oz mostaccioli pasta
• 2 cups fresh spinach, roughly chopped
• 15 oz whole milk ricotta cheese, creamy
• 1 cup shredded mozzarella cheese, melty
• 1/2 cup grated Parmesan cheese, sharp
• 2 cloves garlic, minced
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 24 oz marinara sauce, robust

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish.
2. Bring a large pot of salted water to a boil. Add mostaccioli pasta. Cook for 8 minutes until al dente. Drain.
3. In a skillet, heat olive oil over medium heat. Add minced garlic. Sauté for 1 minute until fragrant.
4. Add chopped spinach to the skillet. Cook for 2 minutes until wilted. Remove from heat.
5. In a bowl, mix ricotta, half the mozzarella, Parmesan, black pepper, and salt. Stir in the spinach mixture.
6. Spread 1 cup marinara sauce at the bottom of the baking dish. Layer half the pasta over the sauce.
7. Top pasta with the ricotta mixture. Add remaining pasta. Cover with remaining marinara sauce and mozzarella.
8. Bake for 25 minutes until bubbly and golden. Let stand for 5 minutes before serving.

The baked mostaccioli emerges with a crispy cheese top and a creamy, flavorful interior. Serve with a side of garlic bread to scoop up every last bit.

Three Cheese Baked Mostaccioli with Basil

Zesty and comforting, this Three Cheese Baked Mostaccioli with Basil is a crowd-pleaser. Perfect for weeknight dinners or special occasions, it’s a hearty dish that combines simplicity with decadence.

Ingredients

– 1 lb mostaccioli pasta, uncooked
– 2 cups marinara sauce, rich and tangy
– 1 cup ricotta cheese, creamy and smooth
– 1 cup mozzarella cheese, shredded and melty
– 1/2 cup Parmesan cheese, freshly grated and sharp
– 1/4 cup fresh basil leaves, chopped and aromatic
– 2 tbsp extra virgin olive oil, rich and fruity
– 1 tsp garlic powder, finely ground
– 1/2 tsp salt, coarse and sea-derived
– 1/4 tsp black pepper, freshly cracked

Instructions

1. Preheat oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil. Add mostaccioli and cook until al dente, about 9 minutes. Tip: Stir occasionally to prevent sticking.
3. Drain pasta and return to pot. Toss with olive oil to prevent clumping.
4. Mix in marinara sauce, ricotta, half the mozzarella, Parmesan, garlic powder, salt, and pepper until well combined. Tip: Reserve some basil for garnish.
5. Transfer mixture to a greased 9×13 inch baking dish. Sprinkle remaining mozzarella on top.
6. Bake for 20 minutes, or until cheese is bubbly and golden. Tip: For a crispier top, broil for the last 2 minutes.
7. Garnish with fresh basil before serving. NNow, enjoy the creamy, cheesy layers with a hint of basil freshness. Serve with a side of garlic bread for an extra crunch.

Meat Lovers Baked Mostaccioli

Luscious layers of pasta, meat, and cheese come together in this hearty Meat Lovers Baked Mostaccioli. Perfect for feeding a crowd or savoring leftovers, it’s a comforting classic with a meaty twist.

Ingredients

• 1 lb ground beef, 80% lean for juiciness
• 1 lb Italian sausage, casings removed
• 1 jar (24 oz) robust marinara sauce
• 1 box (16 oz) mostaccioli pasta
• 15 oz whole milk ricotta cheese, creamy and smooth
• 2 cups shredded mozzarella cheese, freshly grated
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1 large egg, farm-fresh and beaten
• 2 cloves garlic, minced for a pungent kick
• 1 tbsp Italian seasoning, aromatic and earthy
• 1 tsp salt, fine and evenly dispersing
• 1/2 tsp crushed red pepper flakes, for a subtle heat

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish.
2. Bring a large pot of salted water to a boil. Cook mostaccioli according to package directions until al dente. Drain.
3. In a large skillet over medium heat, brown ground beef and Italian sausage, breaking into small pieces, until no pink remains. Drain excess fat.
4. Stir in marinara sauce, garlic, Italian seasoning, salt, and red pepper flakes. Simmer for 5 minutes to blend flavors.
5. In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, and egg until well combined.
6. Layer half the cooked mostaccioli in the baking dish. Top with half the meat sauce, then all the cheese mixture. Repeat layers, ending with meat sauce.
7. Sprinkle remaining 1 cup mozzarella on top. Cover with foil and bake for 25 minutes.
8. Remove foil and bake another 10 minutes until cheese is bubbly and slightly golden.
9. Let stand for 5 minutes before serving to set layers.

The baked mostaccioli emerges with a golden cheese crust, hiding tender pasta and a rich, meaty sauce beneath. Try serving with a side of garlic bread to scoop up every last bite.

Pesto and Sun-Dried Tomato Baked Mostaccioli

You won’t believe how this pesto and sun-dried tomato baked mostaccioli brings a burst of flavor to your table with minimal effort.

Ingredients

• 12 oz mostaccioli pasta
• 1 cup homemade basil pesto, vibrant and aromatic
• 1/2 cup sun-dried tomatoes in oil, julienned and packed with umami
• 2 cups shredded mozzarella cheese, creamy and stretchy
• 1/4 cup grated Parmesan cheese, sharp and nutty
• 2 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt, for seasoning

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
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, or until al dente. Tip: Stir occasionally to prevent sticking.
4. Drain the pasta and return it to the pot. Toss with olive oil to prevent clumping.
5. Mix in the homemade basil pesto and sun-dried tomatoes until the pasta is evenly coated. Tip: Reserve some sun-dried tomatoes for garnish.
6. Transfer half of the pasta mixture to a greased baking dish. Sprinkle with half of the mozzarella and Parmesan cheeses.
7. Add the remaining pasta mixture and top with the rest of the cheeses. Tip: For a golden crust, broil for the last 2 minutes of baking.
8. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and lightly browned.

Golden and crispy on top, this baked mostaccioli is creamy and rich inside. Serve it with a side of garlic bread to soak up the flavorful pesto sauce.

Baked Mostaccioli with Mushrooms and Thyme

Mostaccioli bakes into a comforting dish, perfect for sharing. Mushrooms and thyme add earthy depth to this hearty pasta.

Ingredients

• 12 oz mostaccioli pasta
• 2 cups sliced cremini mushrooms
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 2 cups marinara sauce, homemade or high-quality store-bought
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat oven to 375°F.
2. Boil mostaccioli in salted water until al dente, about 8 minutes. Drain.
3. Heat olive oil in a skillet over medium heat. Add mushrooms, sauté until golden, 5 minutes.
4. Stir in garlic and thyme, cook until fragrant, 1 minute.
5. Combine pasta, mushroom mixture, marinara sauce, black pepper, and salt in a large bowl. Mix well.
6. Transfer to a baking dish. Top with mozzarella and Parmesan.
7. Bake until cheese is bubbly and golden, 20 minutes.
8. Let stand for 5 minutes before serving.

Just out of the oven, the mostaccioli is creamy with a crispy cheese top. Serve with a crisp green salad for contrast.

Alfredo Baked Mostaccioli with Chicken

Just when you thought mostaccioli couldn’t get any better, we’re baking it with creamy Alfredo and tender chicken for a dish that’s irresistibly hearty.

Ingredients

• 12 oz mostaccioli pasta
• 2 cups cooked, shredded chicken breast
• 2 cups heavy cream
• 1/2 cup unsalted butter
• 1 cup freshly grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp nutmeg
• 1 cup shredded mozzarella cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. Cook mostaccioli according to package instructions until al dente. Drain and set aside.
3. In a large saucepan over medium heat, melt butter. Add minced garlic and sauté until fragrant, about 30 seconds.
4. Pour in heavy cream, stirring constantly. Bring to a gentle simmer.
5. Reduce heat to low. Gradually whisk in Parmesan cheese until sauce is smooth.
6. Season sauce with salt, pepper, and nutmeg. Remove from heat.
7. Combine cooked mostaccioli, shredded chicken, and Alfredo sauce in the prepared baking dish. Stir gently to coat evenly.
8. Sprinkle mozzarella cheese evenly over the top.
9. Bake for 20-25 minutes, or until cheese is bubbly and golden brown.
10. Garnish with chopped parsley before serving.

You’ll love the creamy texture and rich flavors of this Alfredo baked mostaccioli. For a twist, serve with a side of garlic bread to soak up the extra sauce.

Baked Mostaccioli with Roasted Red Peppers

Feast your senses on this hearty Baked Mostaccioli, a comforting dish that combines al dente pasta with the sweet smokiness of roasted red peppers.

Ingredients

• 12 oz mostaccioli pasta
• 2 cups rich marinara sauce
• 1 cup creamy ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 cup roasted red peppers, drained and chopped
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1 tsp dried basil
• 1/2 tsp crushed red pepper flakes
• Salt to taste

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish.
2. Bring a large pot of salted water to a boil. Add mostaccioli and cook until al dente, about 8-10 minutes. Drain.
3. Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
4. Stir in marinara sauce, basil, and red pepper flakes. Simmer for 5 minutes to blend flavors.
5. In a large bowl, combine cooked pasta, sauce mixture, ricotta, 1 cup mozzarella, Parmesan, and roasted red peppers. Mix well.
6. Transfer to the prepared baking dish. Top with remaining mozzarella.
7. Bake for 20-25 minutes, until cheese is bubbly and golden.
8. Let stand for 5 minutes before serving.

With its creamy interior and crispy cheese topping, this dish offers a delightful contrast. Serve with a side of garlic bread to soak up the sauce.

Baked Mostaccioli with Meatballs and Marinara

Gather around for a comforting classic that’s sure to please. Baked Mostaccioli with Meatballs and Marinara combines hearty pasta, savory meatballs, and rich sauce for a fulfilling meal.

Ingredients

• 1 lb mostaccioli pasta
• 1/2 cup rich extra virgin olive oil
• 1 lb ground beef, 80% lean
• 1/2 cup finely grated Parmesan cheese
• 2 large farm-fresh eggs
• 1/2 cup fresh breadcrumbs
• 2 cloves garlic, minced
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 24 oz jar of robust marinara sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup fresh basil, chopped

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish.
2. Cook mostaccioli according to package instructions until al dente. Drain and toss with 1/4 cup olive oil to prevent sticking.
3. In a large bowl, combine ground beef, Parmesan, eggs, breadcrumbs, garlic, pepper, and salt. Mix gently but thoroughly.
4. Form the mixture into 1-inch meatballs. Heat remaining olive oil in a skillet over medium heat. Brown meatballs on all sides, about 5 minutes. They don’t need to be fully cooked through.
5. Spread half the marinara sauce in the bottom of the baking dish. Add the cooked pasta, then top with meatballs and remaining sauce. Sprinkle mozzarella evenly over the top.
6. Bake uncovered for 25 minutes, or until cheese is bubbly and golden.
7. Let stand for 5 minutes before serving. Garnish with fresh basil.

Warm, cheesy, and packed with flavor, this dish is a crowd-pleaser. Serve with a crisp green salad and crusty bread for a complete meal.

Baked Mostaccioli with Spinach and Artichokes

Now, let’s dive into a comforting dish that’s perfect for any night of the week. This baked mostaccioli combines hearty pasta with creamy spinach and artichokes for a meal that’s both satisfying and easy to make.

Ingredients

• 12 oz mostaccioli pasta
• 2 cups fresh spinach, roughly chopped
• 1 cup marinated artichoke hearts, drained and chopped
• 2 cups shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese
• 1 1/2 cups ricotta cheese, creamy and smooth
• 2 cloves garlic, minced
• 2 tbsp rich extra virgin olive oil
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 375°F. Lightly grease a 9×13 inch baking dish.
2. Bring a large pot of salted water to a boil. Add the mostaccioli and cook until al dente, about 8-10 minutes. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
4. Add the spinach and artichokes to the skillet. Cook until the spinach is wilted, about 3 minutes. Remove from heat.
5. In a large bowl, combine the cooked pasta, spinach-artichoke mixture, 1 cup mozzarella, Parmesan, ricotta, black pepper, and salt. Mix well.
6. Transfer the mixture to the prepared baking dish. Top with the remaining 1 cup mozzarella.
7. Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
8. Let the dish rest for 5 minutes before serving. This allows the flavors to meld together beautifully.

A perfect balance of creamy and cheesy, this baked mostaccioli is a crowd-pleaser. Serve it with a crisp green salad for a complete meal that’s sure to impress.

Baked Mostaccioli with Sausage and Peppers

Let’s dive into a hearty, comforting dish that’s perfect for any night of the week. This baked mostaccioli combines savory sausage, sweet peppers, and tender pasta in a rich tomato sauce.

Ingredients

• 1 lb sweet Italian sausage, casings removed
• 2 cups diced red and yellow bell peppers, vibrant and crisp
• 3 cloves garlic, minced for a pungent kick
• 1 tbsp rich extra virgin olive oil
• 24 oz jar robust marinara sauce
• 1 lb mostaccioli pasta, uncooked
• 2 cups shredded mozzarella cheese, creamy and mild
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add sausage, breaking it into chunks. Cook until browned, about 5 minutes.
3. Add diced peppers and garlic to the skillet. Sauté until peppers soften, about 3 minutes.
4. Stir in marinara sauce, black pepper, and sea salt. Simmer for 5 minutes to blend flavors.
5. Meanwhile, cook mostaccioli according to package instructions until al dente. Drain well.
6. Combine cooked pasta with the sausage mixture in the baking dish. Top evenly with mozzarella and Parmesan.
7. Bake for 20 minutes, or until cheese is bubbly and golden.
8. Let stand for 5 minutes before serving to allow the sauce to thicken.

Baked to perfection, this dish offers a delightful contrast of textures, from the al dente pasta to the melted cheese. Serve with a crisp green salad for a complete meal.

Baked Mostaccioli with Four Cheeses

Oven-baked mostaccioli with four cheeses is a hearty, comforting dish that’s perfect for any gathering. Its rich flavors and creamy texture make it a crowd-pleaser every time.

Ingredients

• 1 lb mostaccioli pasta
• 2 cups shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese
• 1 cup ricotta cheese, creamy and smooth
• 1/2 cup shredded provolone cheese
• 24 oz marinara sauce, rich and tangy
• 1 tbsp extra virgin olive oil, for coating
• 1/2 tsp garlic powder, for a subtle kick
• 1/4 tsp crushed red pepper flakes, for heat
• Salt, to season the pasta water

Instructions

1. Preheat oven to 375°F. Lightly coat a 9×13 inch baking dish with olive oil.
2. Bring a large pot of salted water to a boil. Add mostaccioli and cook until al dente, about 8-10 minutes. Drain well.
3. In a large bowl, mix cooked pasta with marinara sauce, 1 cup mozzarella, Parmesan, ricotta, provolone, garlic powder, and red pepper flakes until evenly combined.
4. Transfer the mixture to the prepared baking dish. Sprinkle remaining 1 cup mozzarella on top.
5. Bake uncovered for 25 minutes, or until cheese is bubbly and slightly golden.
6. Let stand for 5 minutes before serving to allow the sauce to thicken.

Just out of the oven, this dish boasts a gooey cheese pull and a perfect al dente bite. Serve with a crisp green salad to balance the richness.

Baked Mostaccioli with Pumpkin and Sage

Venture into a cozy autumn evening with this hearty baked mostaccioli, where sweet pumpkin and aromatic sage come together in a comforting embrace.

Ingredients

• 12 oz mostaccioli pasta
• 2 cups pure pumpkin puree
• 1/4 cup rich extra virgin olive oil
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp finely chopped fresh sage
• 3 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp finely ground black pepper
• 1/4 tsp crushed red pepper flakes
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish.
2. Cook mostaccioli according to package instructions until al dente. Drain and return to pot.
3. In a skillet, heat olive oil over medium heat. Add garlic and sage, sautéing until fragrant, about 1 minute.
4. Stir pumpkin puree, Parmesan, salt, black pepper, and red pepper flakes into the skillet. Cook for 2 minutes, stirring constantly.
5. Combine pumpkin mixture with cooked pasta in the pot. Toss until evenly coated.
6. Transfer pasta mixture to prepared baking dish. Sprinkle mozzarella cheese on top.
7. Bake for 20 minutes, or until cheese is bubbly and golden.
8. Let stand for 5 minutes before serving. Tip: For a crispier top, broil for the last 2 minutes of baking.

Zesty with a hint of spice, this dish offers a creamy texture with a satisfying cheese pull. Serve alongside a crisp green salad for a balanced meal.

Baked Mostaccioli with Shrimp and Garlic

Nothing beats the comfort of a hearty pasta dish, especially when it’s loaded with succulent shrimp and aromatic garlic. This Baked Mostaccioli is a crowd-pleaser that’s as easy to make as it is delicious.

Ingredients

• 12 oz mostaccioli pasta
• 1 lb large shrimp, peeled and deveined
• 3 tbsp rich extra virgin olive oil
• 4 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/2 tsp kosher salt
• 1/4 tsp finely ground black pepper
• 2 cups marinara sauce, homemade or high-quality store-bought
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat oven to 375°F.
2. Bring a large pot of salted water to a boil. Add mostaccioli and cook until al dente, about 8-10 minutes. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add shrimp, garlic, red pepper flakes, salt, and black pepper. Cook until shrimp are pink and opaque, about 2-3 minutes per side. Remove from heat.
4. In a large bowl, combine cooked pasta, shrimp mixture, marinara sauce, and half of the Parmesan cheese. Toss gently to combine.
5. Transfer the mixture to a greased baking dish. Top with mozzarella and remaining Parmesan cheese.
6. Bake for 20-25 minutes, or until cheese is bubbly and golden brown.
7. Garnish with fresh parsley before serving.

Ultimate comfort in every bite, this dish boasts a perfect balance of spicy, garlicky flavors with a creamy, cheesy finish. Serve it straight from the oven with a side of crusty bread to soak up the sauce.

Baked Mostaccioli with Eggplant and Ricotta

Vibrant and hearty, this dish combines tender eggplant with creamy ricotta and al dente mostaccioli, baked to perfection. It’s a comforting meal that satisfies with every bite.

Ingredients

– 1 large eggplant, diced into 1-inch cubes
– 2 cups mostaccioli pasta
– 1 cup whole milk ricotta cheese, creamy and smooth
– 2 cups marinara sauce, rich and tangy
– 1/2 cup grated Parmesan cheese, sharp and nutty
– 2 tbsp extra virgin olive oil, fruity and robust
– 1 tsp garlic powder, aromatic and pungent
– 1 tsp dried basil, sweet and slightly minty
– Salt, to enhance flavors

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish with olive oil.
2. Bring a large pot of salted water to a boil. Add mostaccioli and cook for 8 minutes, until al dente. Drain and set aside.
3. Heat 2 tbsp olive oil in a large skillet over medium heat. Add eggplant cubes and cook until golden brown, about 10 minutes. Tip: Don’t overcrowd the skillet to ensure even browning.
4. In a large bowl, mix cooked mostaccioli, eggplant, ricotta, marinara sauce, garlic powder, and dried basil. Season with salt to taste.
5. Transfer the mixture to the prepared baking dish. Sprinkle Parmesan cheese evenly on top.
6. Bake for 25 minutes, until the cheese is melted and bubbly. Tip: For a golden crust, broil for the last 2 minutes.
7. Let stand for 5 minutes before serving. Tip: This allows the flavors to meld together beautifully.
Juicy eggplant and creamy ricotta make this baked mostaccioli a textural delight. Serve with a crisp green salad for a balanced meal.

Baked Mostaccioli with Turkey and Cranberry

Delight your family with this twist on a classic pasta bake, combining savory turkey and sweet cranberries for a holiday-inspired meal any time of year.

Ingredients

• 1 lb ground turkey, lean and finely textured
• 12 oz mostaccioli pasta, uncooked and ridged
• 1 cup cranberry sauce, whole berry and tart
• 2 cups marinara sauce, rich and herbed
• 1 cup mozzarella cheese, shredded and creamy
• 1/2 cup Parmesan cheese, freshly grated and sharp
• 2 tbsp olive oil, extra virgin and fruity
• 1 tsp garlic powder, aromatic and potent
• 1 tsp Italian seasoning, fragrant and robust
• 1/2 tsp salt, fine and sea-derived
• 1/4 tsp black pepper, freshly ground and pungent

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish with olive oil.
2. Bring a large pot of salted water to a boil. Add mostaccioli and cook for 8 minutes, until al dente. Drain and set aside.
3. In a skillet over medium heat, cook ground turkey until no pink remains, about 5 minutes. Season with garlic powder, Italian seasoning, salt, and pepper.
4. Stir in marinara and cranberry sauces with the turkey. Simmer for 3 minutes to blend flavors.
5. Combine cooked mostaccioli with the turkey sauce mixture. Transfer to the prepared baking dish.
6. Sprinkle mozzarella and Parmesan cheeses evenly over the top.
7. Bake for 20 minutes, until cheese is bubbly and golden.
8. Let stand for 5 minutes before serving to allow layers to set.

Velvety cheese melts into the tangy cranberry-marinara sauce, creating a comforting dish with a festive flair. Serve with a crisp green salad to balance the richness.

Conclusion

Exploring these 18 Delicious Baked Mostaccioli Recipes reveals a world of easy-to-make, comforting dishes perfect for any home cook. Whether you’re craving something cheesy, spicy, or veggie-packed, there’s a recipe here for you. We’d love to hear which ones become your favorites—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love by pinning it on Pinterest. Happy cooking!