Easy Baked Mostaccioli
User Reviews
5
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Prep Time
30 mins
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Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
8 servings
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Calories
523 kcal
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Course
Main Course, Dinner
Easy Baked Mostaccioli
Description
Easy Baked Mostaccioli uses mostaccioli pasta or penne cooked just until al dente to prevent it from becoming mushy in the oven. The sauce is prepared by browning lean ground beef with diced onion and minced garlic, then simmering with marinara sauce, diced tomatoes, water, Italian seasoning, and sugar to balance acidity. Heavy cream is stirred in near the end to add a creamy texture and mellow the tomato flavors.
The assembled casserole layers sauce and pasta separately, which helps distribute flavors evenly. Topped with mozzarella and Parmesan cheese, the dish is baked until hot and the cheese is melted and lightly golden. The result is a comforting and creamy baked pasta suitable for dinner.
This dish works well as a main dish paired with a simple salad or steamed vegetables. It can be prepared ahead and reheated, making it practical for busy households.
The recipe suggests not overcooking the pasta initially to accommodate further cooking during baking. Ground beef can be substituted with Italian sausage or other meats. For a vegetarian option, finely chopped vegetables can replace the meat and be cooked until tender before adding the sauce. The assembled dish can be refrigerated before baking or frozen for longer storage, with specific reheating instructions provided.
Ingredients
- 12 ounces mostaccioli or penne
- 1 pound ground beef lean
- 1 large yellow onion diced
- 3 cloves garlic minced
- 28 ounces marinara sauce
- 14 ounces diced tomatoes with juices, canned
- ½ cup water
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon granulated sugar
- 1 cup heavy whipping cream
- 2 cups mozzarella cheese about 8 oz, shredded
- ¼ cup Parmesan Cheese shredded
Instructions
- Preheat oven to 375°F. Grease a 9x13 baking dish.
- Cook pasta according to package instructions in salted water until al dente. Do not overcook.
- Meanwhile, in a large saucepan brown ground beef, onion, and garlic over medium-high heat until no pink remains. Drain any fat.
- Add the marinara sauce, diced tomatoes, water, Italian seasoning, and sugar. Simmer uncovered for 5 minutes. Add the heavy cream, stir, and simmer for an additional 5 minutes or until thickened. Taste and season with salt and black pepper if desired.
- Add 1 cup of sauce to the bottom of the prepared dish. Add half of the cooked pasta and top with half of the remaining sauce.
- Add the remaining pasta and top with the remaining sauce. Sprinkle with the mozzarella and Parmesan cheeses.
- Bake for 25-30 minutes or until hot and the cheese is lightly browned.
Notes
- Cook pasta al dente since it will finish cooking in the oven, preventing it from becoming soggy.
- Ground beef can be swapped for Italian sausage or other preferred ground meats.
- For a vegetarian alternative, replace meat with about 3 cups of finely chopped vegetables like bell peppers, zucchini, mushrooms, or eggplant, sautéed until tender before adding sauce.
- The casserole can be assembled ahead of time, refrigerated up to 2 days before baking, and bake time should be increased to 45 minutes.
- It freezes well for up to 3 months; thaw overnight before baking, possibly extending cook time.
- To cook from frozen, bake covered in foil during oven preheat, then uncover and bake additional time until bubbly and heated through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 523 kcal
% Daily Value*
| Calories | 523 | 26% |
| Carbohydrates | 44g | 15% |
| Protein | 26g | 52% |
| Fat | 28g | 43% |
| Saturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 104mg | 35% |
| Sodium | 870mg | 36% |
| Potassium | 767mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1146IU | 23% |
| Vitamin C | 13mg | 14% |
| Calcium | 256mg | 26% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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