How to make Creamy Baked Mostaccioli? (With Tomato Sauce)

An effortless pasta meal, this baked mostaccioli features a savory beef sauce on the mostaccioli, which is then topped with cheese and baked until bubbling.

Everyone absolutely like this dish, even though it can be prepared in advance, reheated, and frozen without any problems.

A classic dish for baked pasta, in this case using mostaccioli, is laden with meat and cheese and is baked in a sauce that is both rich and substantial.

Therefore, what exactly is mostaccioli? Mostaccioli is a shape of pasta that is very similar to penne, except the exterior of mostaccioli is smooth rather than ridged. This robust pasta comes in the form of a thick and heavy tube that is cut at an angle.

It holds up wonderfully when combined with meat-based sauces and creamy cheeses (like a sauce for macaroni and cheese, for example)! It also works wonderfully in stews and soups.

Ingredients

PASTA Although we often use mostaccioli, penne is an excellent option as a suitable replacement. In this recipe, any type of medium-shaped pasta will work just well.

SAUCE DE TOMATOES As the foundation, we utilize marinara sauce, and for added texture, we use canned chopped tomatoes.

The acidity from the tomatoes is mitigated with a dash of cream, which also contributes a touch of richness to the dish.

MEAT Because I generally always have ground beef on hand, we will be using that ingredient in this recipe.

The substitution of Italian sausage is highly recommended (or any ground meat). If you have some on hand, you could even create this dish with meatballs.

CHEESE We sprinkle some mozzarella and parmesan on top of this. Although I do not recommend using pre-shredded cheese for sauces, it is a terrific time saver to use for topping casseroles with shredded cheese.

Variations

• You can use turkey, beef, or pork sausage in this recipe.
• Mix in a variety of diced vegetables such as chopped spinach, onions, diced zucchini, sliced mushrooms, and/or eggplant for a vegetarian or meatless alternative.
• Put it in the oven after you’ve sprinkled some ricotta cheese on top (we also adore ricotta in baked ziti)!

How to Prepare Mostaccioli in the Oven

1. Beef, onion, and garlic are browned in the pan (Per the recipe below)
2. Mix in the ingredients for the sauce, then bring to a simmer.
3. While the sauce is coming to a simmer, cook the pasta until it is firm to the bite.
4. In a casserole dish, alternating layers of pasta and sauce, top with cheese, and bake until the cheese is melted and bubbling.

TIP: After the mostaccioli has finished baking, place them under the broiler for about three minutes to give them a toasted and bubbly appearance.

Make-Ahead (& Leftovers)

• Prepare it and put it in the refrigerator covered. When you are ready, bake for forty-five minutes in an oven that has been warmed. Before being baked, it can be stored in the refrigerator for approximately three days.
• Alternately, prepare the dish and store it in the freezer for up to three months, covered in plastic and aluminum foil (make sure the date is labeled on the outside). After allowing the casserole to thaw in the refrigerator for an entire night, proceed with the baking process as recommended.
• No time to defrost from the frozen state? Remove all of the plastic wraps, cover the dish with aluminum foil, and bake it for 45 minutes. After that, take off the foil and continue baking it for another 20 to 30 minutes, or until the cheese is bubbling.

Creamy Baked Mostaccioli

This deliciously creamy pasta meal may be put together quickly and at a low cost. It’s great for feeding a large group of people or for a speedy dinner on a weeknight!

Ingredients

• 12 ounces mostaccioli or penne
• 1 pound lean ground beef
• 1 large onion diced
• 3 cloves garlic minced
• 28 ounces of marinara sauce
• 14 ounces of diced tomatoes undrained
• ½ cup water
• 1 ½ teaspoons Italian seasoning
• 1 teaspoon sugar
• 1 cup heavy cream
• 2 cups mozzarella cheese shredded
• ¼ cup parmesan cheese shredded

Instructions

1. Prepare the oven to 375 degrees F. Prepare a 9×13 pan with butter.
2. Pasta should be cooked in salted water for the appropriate amount of time, as directed on the package. Do not overcook.
3. In the meantime, brown the ground beef, onion, and garlic in a large saucepan over medium heat until the beef is no longer pink. Remove all excess fat.
4. Marinara sauce, diced tomatoes, water, Italian spice, and sugar should be stirred in at this point. Simmer for 5 minutes. After stirring in the heavy cream, continue cooking over low heat for an additional five minutes, or until the sauce has thickened.
5. Evenly distribute one cup of sauce on the base of the prepared pan. Place a layer of the cooked pasta on the bottom of the dish, followed by a layer of the remaining sauce.
6. Finish the dish by layering the remaining spaghetti, sauce, and cheese on top.
7. Bake for 25 to 30 minutes, or until the cheese is just beginning to turn golden brown and is heated.

Notes

• Be careful not to overcook the pasta because it will continue to cook even more in the oven.
• Replace the ground beef with Italian sausage, or your preferred alternative ground meat.
• Mix in a variety of diced vegetables such as chopped spinach, onions, diced zucchini, sliced mushrooms, and/or eggplant for a vegetarian or meatless alternative.
• Make Ahead: Prepare the dish and store it, covered, in the refrigerator. When you are ready, bake for forty-five minutes in an oven that has been warmed. Before being baked, it can be stored in the refrigerator for approximately three days.
• Freeze: Wrap the food in plastic and aluminum foil before placing it in the freezer for up to three months.
• Allow the casserole to thaw in the refrigerator overnight, then bake it according to the package’s instructions (you may need to add a few minutes of extra cook time).
• Prepare food from frozen by first removing all of the plastic wraps, then covering it with aluminum foil, and finally placing it in the oven while the oven is being preheated. After 45 minutes, remove the foil and continue baking for an additional 20-30 minutes after removing the cover.

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