Baked Mostaccioli Casserole Recipe Easy Cheesy Comfort Food

Let me tell you, the scent of bubbling marinara sauce mingling with melted mozzarella and that hint of garlic wafting from my oven is enough to make anyone’s mouth water. The first time I baked this comforting baked mostaccioli casserole, I was instantly hooked — the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma would make a similar dish on chilly Sunday afternoons, and it’s one of those recipes that feels like a warm hug from the inside out.

Honestly, this baked mostaccioli casserole has been a lifesaver on busy nights when I want comfort food without fuss. My family couldn’t stop sneaking it off the cooling rack (and I can’t really blame them). You know what’s great? It’s dangerously easy to make but tastes like you spent hours in the kitchen. Perfect for potlucks, casual family dinners, or even a sweet treat for your kids after school. This cheesy baked mostaccioli casserole brightened up my Pinterest cookie board of favorite dinners and quickly became a staple for family gatherings and gifting to friends.

I’ve tested this recipe multiple times, in the name of research, of course, and every time it feels like a warm hug on a plate. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

After years of tweaking and testing this baked mostaccioli casserole, here’s why it stands out from the crowd:

• Quick & Easy: Comes together in under 45 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen pantry.
• Perfect for Any Occasion: Whether it’s a cozy dinner or a potluck, this casserole hits the spot every time.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike — cheesy, comforting, and hearty.
• Unbelievably Delicious: The texture and flavor combo is next-level comfort food — tender pasta, rich tomato sauce, and gooey cheese.

This recipe isn’t just another baked pasta—it’s the best version you’ll find. I blend cottage cheese into the ricotta for an ultra-smooth texture, then layer it with perfectly seasoned marinara and a mix of mozzarella and Parmesan that melts just right. It’s comfort food reimagined—faster, but with the same soul-soothing satisfaction. Honestly, it’s the kind of dish that makes you close your eyes after the first bite.

What Ingredients You Will Need

This baked mostaccioli casserole uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and substitutions are easy if you need them.

• Mostaccioli pasta: 1 pound (450g), cooked al dente (I prefer Barilla for consistent texture)
• Ground beef: 1 pound (450g), lean or extra lean (you can swap half for Italian sausage if you like more flavor)
• Marinara sauce: 3 cups (720ml), homemade or store-bought (Rao’s or Prego work well)
• Ricotta cheese: 1 cup (240g) (I blend it with cottage cheese for creaminess)
• Cottage cheese: 1 cup (240g), small-curd (adds richness and creaminess)
• Shredded mozzarella cheese: 2 cups (200g), freshly shredded for best melting
• Grated Parmesan cheese: ½ cup (50g) (for that sharp, nutty kick)
• Egg: 1 large, room temperature (helps bind the cheese mixture)
• Garlic cloves: 3, minced (fresh is best for aroma)
• Onion: 1 medium, finely chopped (adds sweetness and depth)
• Olive oil: 2 tablespoons (for sautéing)
• Italian seasoning: 1 teaspoon (or fresh herbs if available)
• Salt and pepper: to taste
• Fresh basil or parsley: optional, for garnish

For dairy-free or low-carb options, you can swap ricotta and cottage cheese with vegan cream cheese or use gluten-free pasta instead of mostaccioli. And if you’re short on time, jarred marinara sauce saves the day without sacrificing flavor.

Equipment Needed

• Large pot: For boiling the mostaccioli pasta.
• Large skillet or sauté pan: To cook the ground beef, onion, and garlic.
• Mixing bowls: One for blending the cheese mixture, another for combining everything.
• 9×13 inch (23×33 cm) baking dish: A classic casserole size, but any similar size will work.
• Wooden spoon or spatula: For stirring the sauce and meat.
• Colander: To drain the cooked pasta.
• Optional: Food processor or blender if you want to blend the ricotta and cottage cheese ultra smooth.

If you don’t have a food processor, a whisk and some elbow grease work fine. I’ve also used a cast-iron skillet for browning meat, which gives an extra depth of flavor, but a non-stick pan is perfectly fine. Budget-wise, you can use any sturdy baking dish—no need for fancy ceramic.

Preparation Method

1. Preheat your oven to 375°F (190°C). This gives your oven enough time to get nice and hot while you prep.
2. Cook the mostaccioli pasta: Boil 1 pound (450g) of mostaccioli in salted water according to package instructions until al dente (usually 9-11 minutes). Drain and set aside, tossing lightly with a teaspoon of olive oil to prevent sticking.
3. Sauté the aromatics and meat: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until translucent. Toss in the minced garlic and cook for 30 seconds until fragrant.
4. Brown the ground beef: Add the 1 pound (450g) of ground beef to the skillet. Use a wooden spoon to break it up into crumbles. Cook for 6-8 minutes until browned and no pink remains. Season with salt, pepper, and 1 teaspoon Italian seasoning while cooking. Drain excess fat if needed.
5. Mix the cheese filling: In a bowl, combine 1 cup (240g) ricotta cheese, 1 cup (240g) small-curd cottage cheese, 1 large egg, and ½ cup (50g) grated Parmesan. Stir until smooth and creamy. This combo gives a luscious, velvety texture that’s better than just ricotta alone.
6. Assemble the casserole: In a large mixing bowl, combine the cooked mostaccioli, meat mixture, and 3 cups (720ml) marinara sauce. Stir gently until evenly coated. Then, fold in the cheese mixture until well incorporated.
7. Layer the casserole: Pour half of the pasta mixture into your 9×13 inch (23×33 cm) baking dish. Sprinkle 1 cup (100g) shredded mozzarella on top. Add the remaining pasta mixture, then finish with the remaining 1 cup (100g) mozzarella cheese, creating a nice cheesy crust.
8. Bake: Place the casserole in the preheated oven and bake uncovered for 25-30 minutes. The cheese should be bubbly and golden with slightly crispy edges.
9. Rest before serving: Let it cool for 5-10 minutes to set up. This helps the flavors meld and makes it easier to slice.

Pro Tip: If you notice the edges browning too fast, loosely tent the casserole with foil halfway through baking. Also, make sure your marinara isn’t too watery; a thick sauce keeps the casserole from turning soggy.

Cooking Tips & Techniques

One thing I’ve learned from many trials is that perfectly cooked pasta is key. Overcooked mostaccioli turns mushy in the casserole, so stick to al dente—firm with just a tiny bite. Also, don’t skip draining the pasta well. Excess water can make your baked mostaccioli casserole watery, and honestly, no one wants that.

When browning the ground beef, breaking it into small pieces helps the meat mix evenly and cook faster. I like to drain the fat halfway through, so the casserole isn’t greasy but still juicy. Trust me, that balance makes all the difference.

About the cheese mixture—blending ricotta with cottage cheese is a game changer. The cottage cheese adds creaminess without being heavy. Using an egg as a binder keeps the casserole sliceable but not rubbery. You don’t need fancy fresh herbs—Italian seasoning works like a charm, but if you have fresh basil or oregano, toss some in for that garden-fresh pop.

Multitasking tip: While your pasta cooks, start sautéing the meat and onion. This way, assembly is faster, and dinner’s on the table sooner. And don’t forget to let the casserole rest after baking; it’s tempting to dig in right away, but patience pays off.

Variations & Adaptations

• Vegetarian version: Swap out ground beef for sautéed mushrooms, zucchini, or a mix of bell peppers. Add a cup of cooked lentils for extra protein.
• Spicy twist: Add red pepper flakes to the meat sauce or stir in some chopped jalapeños for a kick. A smoky sausage instead of ground beef works great too.
• Low-carb or gluten-free: Substitute mostaccioli with zucchini noodles or use gluten-free pasta brands like Tinkyada or Barilla Gluten-Free.
• Cheese swap: Try adding provolone or fontina cheese for a different melt and flavor profile. Vegan mozzarella shreds work if you want dairy-free.
• Slow cooker adaptation: Brown the meat and sauté the aromatics as usual, then combine all ingredients in a slow cooker and cook on low for 3-4 hours. Add cheese near the end to melt.

Personally, I once added caramelized onions and fresh spinach to the cheese mixture, which gave the casserole a lovely sweetness and a veggie boost. Don’t hesitate to play around with what you have on hand.

Serving & Storage Suggestions

This baked mostaccioli casserole is best served warm, straight from the oven, with a sprinkle of fresh basil or parsley on top for color. Pair it with a crisp green salad or garlic bread for a meal that feels like a cozy Italian feast. A glass of red wine or sparkling water with lemon complements it nicely.

Leftovers? No problem. Store them covered in the refrigerator for up to 4 days. For longer storage, freeze in airtight containers for up to 3 months. When reheating, thaw overnight in the fridge, then warm in the oven at 350°F (175°C) for about 20 minutes or until bubbly. Microwave works too but can make the pasta a bit softer.

Flavors tend to deepen after a day, so leftovers often taste even better. I always make a double batch because this casserole disappears fast!

Nutritional Information & Benefits

Estimated per serving (based on 8 servings): approximately 450 calories, 25g protein, 40g carbohydrates, and 18g fat. The lean ground beef provides quality protein, while the cheeses add calcium and richness.

Key ingredients like garlic and tomato sauce bring antioxidants and vitamins. Using part-skim cheeses helps keep fat in check without sacrificing creaminess. For those watching carbs, swapping pasta for a low-carb alternative keeps this dish friendly to your goals.

Do note this recipe contains dairy and gluten (unless using gluten-free pasta), so adjust accordingly if you have allergies or intolerances. Overall, it’s a hearty, satisfying meal that feels indulgent but can fit into balanced eating.

Conclusion

If you’re craving a comforting, cheesy baked pasta that’s both easy and packed with flavor, this baked mostaccioli casserole recipe is a winner. It’s the kind of dish that feels like a homemade hug, perfect for family dinners or impressing guests without the stress. Customize it however you like — swap meats, add veggies, or change up the cheeses to make it yours.

I love this recipe because it combines simplicity with that nostalgic, soul-satisfying taste we all crave. Give it a try, and I bet it’ll become a favorite in your house too. If you make it, drop a comment below and share how you tweaked it or what your family thought. Happy baking!

FAQs About Baked Mostaccioli Casserole

Can I make this casserole ahead of time?

Absolutely! You can assemble it the night before, cover tightly, and refrigerate. Bake it the next day, adding a few extra minutes to the baking time since it will be cold.

What can I use if I don’t have ricotta cheese?

Cottage cheese is a good substitute, especially combined with some cream cheese for smoothness. Alternatively, you can use mascarpone or even Greek yogurt for a tangy twist.

How do I prevent the casserole from being watery?

Drain the pasta well and use a thick marinara sauce. Also, don’t overcook the pasta before baking, and avoid adding too much sauce.

Can I freeze leftover baked mostaccioli?

Yes, freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

Is there a vegetarian version for this recipe?

Sure! Replace ground beef with sautéed mushrooms, lentils, or your favorite veggies. Use vegetable broth or omit meat altogether.

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