Description
Homemade baked mostaccioli offers hearty Italian comfort with layered pasta, rich marinara, and melted cheeses. Simple preparation and bold flavors make this classic casserole perfect for family dinners you will crave again and again.
Ingredients
Scale
- 1 lb (454 g) ground meat (beef or Italian sausage)
- 1 lb (454 g) mostaccioli pasta (uncooked)
- 24 oz (680 g) marinara sauce
- 2 cups (226 g) mozzarella cheese (shredded)
- 1 cup (100 g) Parmesan cheese (grated, divided)
- 1 onion (finely chopped)
- 2 cloves garlic (minced)
- 1 tbsp (15 mL) olive oil (for sautéing)
- 1 tsp (5 g) Italian seasoning
- Salt (to taste)
- Pepper (to taste)
- Fresh basil (for garnish, optional)
Instructions
- Preparation: Warm the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.
- Pasta Cooking: Boil salted water in a large pot and cook mostaccioli until al dente, approximately 8-10 minutes. Drain thoroughly and reserve.
- Aromatic Base: Sauté finely chopped onions and minced garlic in olive oil over medium heat until fragrant and translucent, about 3-4 minutes.
- Meat Integration: Add ground meat to the skillet, browning completely and crumbling into small pieces. Cook 6-8 minutes, eliminating any pink sections and draining excess fat.
- Sauce Development: Incorporate marinara sauce into the meat mixture, simmering gently for 5 minutes. Season with salt and black pepper to enhance flavor profiles.
- Cheese Incorporation: Blend cooked pasta with meat sauce in a large mixing bowl. Fold in mozzarella and Parmesan cheeses, ensuring uniform distribution throughout the mixture.
- Baking Preparation: Transfer pasta blend to the prepared baking dish, spreading evenly. Top generously with remaining cheese and sprinkle Italian seasoning across the surface.
- Final Cooking: Bake for 25 minutes until cheese melts completely, developing a golden-brown crust with bubbling edges. Remove from oven and let rest 5-7 minutes.
- Serving: Garnish with fresh basil leaves if desired, and serve piping hot for maximum enjoyment.
Notes
- Pasta Perfection: Ensure mostaccioli is cooked al dente to prevent mushiness and maintain a satisfying texture.
- Fat Management: Drain excess meat fat thoroughly to avoid a greasy final dish and reduce unnecessary calories.
- Cheese Distribution: Mix cheeses gently to create an even, creamy consistency throughout the pasta.
- Resting Ritual: Let the dish sit for a few minutes after baking to allow flavors to meld and cheese to set properly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Baking, Boiling, Sautéing, Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 7
- Calories: 497
- Sugar: 6 g
- Sodium: 883 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg