Baked Mostaccioli Recipe

Name: Baked Mostaccioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces uncooked mostaccioli pasta or 8 ounces uncooked penne pasta; 1/2 lb ground beef; 1/2 lb bulk Italian sausage; 1 small onion, chopped; 1/2 bell pepper, chopped; 1 garlic clove, minced; 1 (16 ounce) can diced tomatoes, with liquid; 3 ounces tomato paste; 1/2 cup water; 1 teaspoon dried basil leaves; 1/2 tablespoon chili powder; 1/2 teaspoon hot red pepper flakes; 1/2 teaspoon salt; 1/2 teaspoon dried oregano; 1 pinch sugar; 1 dash black pepper; 1 egg, slightly beaten; 15 ounces ricotta cheese; 1/3 - 1/2 cup grated parmesan cheese

Servings: persons

8 ounces uncooked mostaccioli pasta or 8 ounces uncooked penne pasta
1/2 lb ground beef
1/2 lb bulk Italian sausage
1 small onion, chopped
1/2 bell pepper, chopped
1 garlic clove, minced
1 (16 ounce) can diced tomatoes, with liquid
3 ounces tomato paste
1/2 cup water
1 teaspoon dried basil leaves
1/2 tablespoon chili powder
1/2 teaspoon hot red pepper flakes
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 pinch sugar
1 dash black pepper
1 egg, slightly beaten
15 ounces ricotta cheese
1/3 - 1/2 cup grated parmesan cheese

1
Cook mostaccioli until al dente in boiling salted water. Drain and set aside.
2
In skillet, combine meat with onion, green pepper and garlic. Cook until meat is browned breaking up meat chunks as you go. Drain fat.
3
Add all remaining ingredients to pan, except egg and cheeses.
4
Bring meat sauce to a boil, then reduce heat, cover and simmer 15 to 20 minutes, stirring occasionally.
5
While sauce simmers, combine egg and ricotta cheese until smooth.
6
To assemble, stir cooked pasta into meat sauce.
7
Place half of pasta mixture in a large casserole dish.
8
Spread cheese mixture evenly over the top, then cover with remaining pasta.
9
Bake, covered, at 350 for 30 to 35 minutes or until cooked through.

773

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 8 ounces uncooked mostaccioli pasta or 8 ounces uncooked penne pasta, 1/2 lb ground beef, 1/2 lb bulk Italian sausage, 1 small onion, chopped, and more.

Yes, Baked Mostaccioli falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Mostaccioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions