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Baked Mostaccioli Casserole Recipe Easy Cheesy Comfort Food

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A comforting baked mostaccioli casserole featuring tender pasta, rich tomato sauce, and a creamy cheese blend. Perfect for busy weeknights or family gatherings, this easy recipe delivers cheesy, hearty satisfaction in under 45 minutes.

Ingredients

Scale
  • 1 pound (450g) mostaccioli pasta, cooked al dente
  • 1 pound (450g) lean or extra lean ground beef (optional: swap half for Italian sausage)
  • 3 cups (720ml) marinara sauce, homemade or store-bought
  • 1 cup (240g) ricotta cheese
  • 1 cup (240g) small-curd cottage cheese
  • 2 cups (200g) shredded mozzarella cheese
  • ½ cup (50g) grated Parmesan cheese
  • 1 large egg, room temperature
  • 3 garlic cloves, minced
  • 1 medium onion, finely chopped
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh basil or parsley (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cook the mostaccioli pasta in salted water according to package instructions until al dente (9-11 minutes). Drain and toss lightly with 1 teaspoon olive oil to prevent sticking.
  3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add ground beef to the skillet. Break into crumbles and cook for 6-8 minutes until browned and no pink remains. Season with salt, pepper, and Italian seasoning. Drain excess fat if needed.
  5. In a bowl, combine ricotta cheese, cottage cheese, egg, and grated Parmesan. Stir until smooth and creamy.
  6. In a large mixing bowl, combine cooked pasta, meat mixture, and marinara sauce. Stir gently until evenly coated. Fold in the cheese mixture until well incorporated.
  7. Pour half of the pasta mixture into a 9×13 inch baking dish. Sprinkle 1 cup shredded mozzarella on top. Add remaining pasta mixture, then top with remaining 1 cup mozzarella cheese.
  8. Bake uncovered for 25-30 minutes until cheese is bubbly and golden with slightly crispy edges.
  9. Let the casserole rest for 5-10 minutes before serving to set and meld flavors.

Notes

If edges brown too fast, tent casserole with foil halfway through baking. Use thick marinara sauce to avoid sogginess. Perfectly cooked al dente pasta is key. Let casserole rest before slicing. Can be made ahead and refrigerated overnight. Freeze leftovers up to 3 months.

Nutrition

Keywords: baked mostaccioli, casserole, cheesy pasta, comfort food, easy dinner, family meal, baked pasta, marinara, ricotta, mozzarella

Find it online: https://evabakery.com/baked-mostaccioli-casserole-recipe-easy-cheesy-comfort-food/