A generous layer of melted cheese over mostaccioli pasta tossed with red sauce and savory Italian sausage creates a hearty family meal that’s easy to prepare and budget friendly.
This simple baked pasta casserole uses only a handful of common ingredients and makes plenty of leftovers for lunches or freezer meals.
Serve this casserole alongside a simple baked chicken or a chopped salad for a complete weeknight dinner that everyone will enjoy.
Mostaccioli Pasta Recipe
Mostaccioli is a smooth, tubular pasta similar to penne but without the ridges. Its clean surface allows sauce and cheese to form a cohesive, comforting casserole. Baked mostaccioli combines pasta, sauce, meat and cheese in a single pan for an easy, family-friendly dish.
Because the recipe relies on familiar flavors and basic pantry staples, it’s a dependable choice for busy evenings. The casserole reheats well, freezes easily and yields generous portions that stretch to feed a crowd.
This dish is adaptable: use ground beef for a milder flavor or choose spicy Italian sausage for more heat. The combination of pasta, seasoned meat and gooey mozzarella is reliably satisfying.
What is Mostaccioli
Mostaccioli is a tubular pasta very similar to penne. The main difference is that mostaccioli has a smooth exterior while penne often has ridges. Those ridges help sauce cling to penne, but mostaccioli’s smooth tubes still hold sauce and cheese well when baked into a casserole.
If mostaccioli isn’t available, penne, ziti, rigatoni, cavatappi or another short pasta can be used instead. The recipe is forgiving with substitutions.
Ingredients Needed
- Mostaccioli pasta – Penne works as an easy substitute.
- Red pasta sauce – Marinara or your favorite jarred sauce is fine.
- Mozzarella cheese – Shredded mozzarella or a white Italian cheese blend.
- Italian sausage – Sweet or spicy; swap ground beef and seasonings if preferred.
- Parsley – Optional garnish for color and freshness.
Baked Mostaccioli Casserole Recipe
- Cook the pasta according to package directions. While it cooks, brown and drain the Italian sausage.
- In a large bowl, combine 1 pound cooked pasta, 1 pound cooked sausage, 2 cups shredded mozzarella and 4 cups pasta sauce. Mix until well coated.
- Spread the mixture in a lightly greased 9 x 13-inch baking dish, cover with foil and bake at 350°F for 20–30 minutes, until hot and bubbly in the center.
- Remove the foil, sprinkle the remaining cheese over the top, add chopped parsley if using, and bake an additional 5–10 minutes until the cheese is melted and lightly golden.
Can This Casserole Be Frozen?
Yes. Assemble the casserole as directed, then wrap it tightly in plastic wrap and foil or use a freezer-safe lid. You can freeze the unbaked casserole or bake it first and freeze the finished dish. When reheating from frozen, allow extra time and consider stirring in a little extra sauce or cheese to restore moisture that may be lost during freezing.
Tips for Making This Easy Pasta Casserole
- Substitute ground beef, shredded chicken or diced cooked chicken for the sausage if you prefer.
- Four cups of pasta sauce equals approximately 32 ounces; adjust to taste if you like a saucier or drier casserole.
- To add ricotta, spread a layer of ricotta between two halves of the pasta mixture before baking.
- Store leftovers in the refrigerator for 3–5 days or freeze portions for longer storage.
- One pound each of pasta and meat typically yields 12–15 modest servings when combined with sauce and cheese in a casserole.
How to Make Baked Mostaccioli Pasta
Brown the Italian sausage in a skillet over medium-high heat while the pasta cooks. Drain any excess fat. Drain the pasta and, if desired, add a small pat of butter to prevent sticking.
Combine the cooked pasta, browned sausage, pasta sauce and half the mozzarella in a large bowl or in the pot used to cook the pasta. Stir until evenly distributed, then transfer the mixture to a greased 9 x 13-inch baking dish.
Cover with foil and bake at 350°F until hot through—about 20–30 minutes. Remove the foil, add the remaining cheese and parsley, and bake a few more minutes until the cheese is melted and bubbly.
A quick way to check doneness is to ensure the center is hot and the cheese is fully melted. Because the pasta and meat are pre-cooked, the oven time is mainly to heat through and melt the cheese.
Remove from the oven and serve warm. This casserole is comforting, straightforward and great for feeding a family with minimal fuss. Leftover portions reheat well for fast lunches or dinners throughout the week.
Other Easy Meals with Pasta
- Pasta with marinara and Alfredo-style sauces
- Crock pot lasagna
- Creamy chicken and pasta casserole
- Slow-cooker spaghetti
- Copycat restaurant-style pasta dishes
Baked Mostaccioli Pasta
A simple, cheesy casserole of mostaccioli, Italian sausage, marinara sauce and mozzarella that bakes up golden and bubbly.
Servings: 12
Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins
Ingredients
- 1 pound mostaccioli (or penne)
- 1 pound Italian sausage (or lean ground beef)
- 36 ounces pasta sauce
- 4 cups shredded mozzarella cheese, divided
- 1 tablespoon chopped parsley (optional)
Instructions
- Brown the sausage and drain excess fat. Cook pasta according to package directions and drain.
- Combine pasta, sausage, pasta sauce and 2 cups of the mozzarella in a large bowl and mix well.
- Spread mixture into a greased 13×9-inch baking dish, cover with foil and bake at 350°F for 20–30 minutes until hot and bubbly.
- Remove foil, top with remaining cheese and parsley, and bake 5–10 minutes more until cheese melts.
Notes
- Substitute ground beef or cooked chicken if desired.
- Four cups of sauce is approximately 32 ounces; amounts can be adjusted to preferred sauciness.
- Leftovers refrigerate for 3–5 days or can be frozen for longer storage.
Originally published October 2, 2020; updated January 5, 2024.