Easy & Simple Baked Mostaccioli

If you’re looking for a hearty, comforting meal that doesn’t require spending your whole evening in the kitchen, this easy baked Mostaccioli is the recipe for you. Tender mostaccioli pasta is tossed with a savory meat sauce, layered with creamy ricotta and plenty of melty cheese, then baked until bubbly and golden. It’s simple, satisfying, and exactly the kind of dinner the whole family will love.

There are plenty of baked pasta recipes out there that turn dinner into a project, but this one is intentionally simple. You don’t need a complicated sauce, a long list of ingredients, or a lot of fuss. Brown the meat, simmer the sauce, cook the pasta, layer everything in a casserole dish, and let the oven do the rest. That’s it!

Why we love Mostaccioli so much!

This is one of my family’s favorite dinners. It’s simple, hearty, and so delicious. Add a salad and garlic toast, and you have the perfect dinner. I use my spaghetti sauce recipe, so often when I make my sauce, I make a double batch and freeze the leftovers to use at a later time to make mostaccioli, spaghetti pie, lasagna, or roll-up lasagna, so many easy dinners can come out of this one spaghetti sauce recipe! However, if you don’t want to make homemade sauce, you can always brown a pound of ground beef and use a jar of your favorite marinara sauce. 

I love recipes like this because they give you a delicious meal without keeping you tied to the kitchen. Less time cooking and more time around the table with your family—that’s always a win in my book. Add a simple Caesar salad and some garlic bread, and you’ve got an easy family dinner everyone can gather around.

This is one of those pasta dishes you need in your dinner arsenal. It’s cozy enough for a Sunday supper, easy enough for a weeknight, and hearty enough to feed a hungry crowd.

Gather these ingredients

Equipment Needed

You really don’t need much to make this easy baked Mostaccioli. Keep it simple!

• 9×13-inch casserole dish – Perfect for layering the pasta and sauce.
• Large pot – You’ll need a large pot of salted water to cook the mostaccioli pasta.
• Large skillet or Dutch oven – Use this for browning the beef and simmering the hearty meat sauce.
• Colander – For draining the cooked pasta.
• Wooden spoon or spatula – Handy for breaking up the meat and stirring the sauce mixture.
• Cheese grater – If you’re using freshly grated mozzarella cheese.

How to make Mostaccioli

Preheat oven to 375 degrees F.

Make the Simple Meat Sauce

Start by making the simple meaty tomato sauce. Brown the ground beef in a large pot or Dutch oven over medium heat, breaking it up as it cooks. Once the beef is browned, spoon off any excess grease or liquid.

Add the Italian seasoning, salt, and tomato paste, then pour in one 24-ounce jar of your favorite marinara sauce. Fill the empty jar halfway with water, give it a quick shake to loosen any sauce left behind, and pour the water into the pot.

Stir everything together, cover with a lid, and let the savory meat sauce simmer over low heat for 15–20 minutes. This short simmer gives the sauce time to develop flavor without adding a lot of extra work.

Cook the Mostaccioli Pasta

While the sauce simmers, bring a large pot of salted water to a boil. Add the mostaccioli noodles and cook according to the package directions, but be careful not to overcook the pasta. You want the noodles al dente, or even slightly undercooked, because they will continue to cook in the oven once they’re combined with the sauce.

Drain the cooked pasta well, but don’t rinse it. The starch left on the noodles helps the sauce cling to the tubular pasta, giving you plenty of sauce and flavor in every bite.

Once the pasta is cooked and well drained, add it to the meat sauce. Gently stir until the mostaccioli pasta is evenly coated in the sauce, making sure there’s plenty of that savory sauce clinging to every noodle.

Transfer half of the sauced pasta to a greased casserole dish and spread it out into an even layer.

Dollop the ricotta cheese evenly over the top of the pasta, gently spreading it out as needed. Don’t worry about making it perfect—those pockets of creamy ricotta throughout the casserole are part of what makes this dish so delicious!

Transfer the remaining pasta and noodles to the baking dish, spreading it out evenly to cover the ricotta cheese. None of this needs to be perfect.

Finally top off the pasta bake with slices of mozzarella cheese or shredded mozzarella whatever you have on hand will work. I have even used provolone slices.

Substitutions & Variations

Mostaccioli pasta:
Mostaccioli is a tubular pasta that’s very similar to penne pasta. If you can’t find mostaccioli, penne pasta is an easy substitute. Ziti would also work well.

Ground beef:
The recipe calls for lean ground beef, but you can substitute mild Italian sausage for some or all of the beef if you want a little more Italian flavor.

Parmesan cheese:
Freshly grated parmesan cheese is delicious sprinkled over the top before baking in addition to the mozzarella or added when serving. It adds a salty, nutty flavor that pairs beautifully with the red sauce and mozzarella.

Ricotta cheese:
If you’re not a fan of ricotta, you can leave it out or substitute small curd cottage cheese. The casserole will still be delicious, although you’ll lose some of that creamy texture.

Homemade sauce:
If you have homemade spaghetti sauce in the freezer, this is the perfect recipe to use it in. You can also use your favorite jarred marinara sauce when you want to keep things extra simple.

Add vegetables:
Want to sneak in a few vegetables? Sautéed mushrooms, spinach, zucchini, or bell peppers would all be delicious additions to the sauce.

Fresh herbs:
Finish the baked Mostaccioli with fresh parsley or fresh basil for a little color and fresh flavor.

Frequently asked questions

What is Mostaccioli?

Mostaccioli is a tubular pasta that’s very similar to penne pasta. The main difference is that mostaccioli traditionally has smooth sides, while penne often has ridges. Either pasta works beautifully in this baked pasta recipe.

Can I use penne pasta instead of Mostaccioli?

Absolutely! Penne pasta is an easy substitute for mostaccioli. Follow the package directions and cook the pasta al dente before combining it with the sauce.

Can I make Mostaccioli ahead of time?

Yes! Assemble the casserole, cover it tightly, and refrigerate it until you’re ready to bake. This makes it a great option when you’re planning family dinners or need a comforting meal ready to go.

Can I freeze baked Mostaccioli?

Yes. Allow the casserole to cool completely, then cover it tightly or transfer portions to an airtight container. Thaw in the refrigerator and reheat until hot and bubbly.

How long does Mostaccioli bake?

Bake the assembled casserole in a preheated oven at 375°F for about 20–30 minutes, or until the sauce is bubbling and the cheese is melted and beginning to brown.

What should I serve with Mostaccioli?

Keep the meal simple! A crisp Caesar salad, green salad, and garlic bread are all great choices. You really don’t need much else to turn this into a delicious meal.

Mostaccioli is proof that a comforting family dinner doesn’t have to be complicated. With a hearty meat sauce, tender pasta, creamy ricotta, and melty cheese, you get all the cozy, cheesy goodness you want from baked pasta without spending hours in the kitchen. This is simple, satisfying comfort food made for gathering.

So skip the complicated baked pasta recipes and make this one instead. Get dinner into the oven, toss together a salad, warm up some garlic bread, and then step away from the kitchen and gather your people around the table. Because at the end of the day, the best part of a delicious meal isn’t how much time you spent making it—it’s the time you get to spend enjoying it together.

And if you make this Mostaccioli, I’d love to hear what you think! Leave a rating on the recipe card below—your reviews help other readers find and trust the recipe. And if you enjoyed it, be sure to save it to Pinterest, share it with someone who loves easy comfort food, and follow along for more simple recipes made for gathering around the table.

From my table to yours with love, Sheila