By Becky Hardin
Updated May 24, 2025
Easy to make, Baked Mostaccioli is a weeknight dinner recipe that my family loves! Tender pasta gets tossed in a rich and hearty Italian meat sauce, then crowned with a decadent combination of creamy ricotta, Parmesan, and mozzarella cheese. The first time I made this, I knew it was a winner.
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5-Star Review
“Delicious and great! My family really enjoyed it and so did I. Everyone had a second serving and I’m happy for sharing the recipe.” -Krystal
Easy Baked Mostaccioli Recipe
This baked pasta is my go-to Italian comfort dish because it’s quick to prep and always a hit with my family. The pasta turns out perfectly tender, smothered in a rich, hearty meat sauce, and topped with layers of creamy homemade ricotta , nutty Parmesan, and melty mozzarella. With all that cheesy goodness, my kids ask for it again and again—it’s truly a cheese lover’s dream!
If you enjoy baked pasta, my baked spaghetti is made with similar ingredients; the differences are the types of noodles used and the middle layer of creamy ricotta cheese in the mostaccioli.
Ingredients1x2x3x
- ▢ 1 lb. mostaccioli pasta penne or ziti also work
- ▢ 1 lb. Italian sausage or use ground beef , pork, chicken, or turkey
- ▢ ½ cup diced onion
- ▢ 3 cloves garlic minced
- ▢ 24 oz. marinara sauce (1 jar)
- ▢ 15 oz. ricotta cheese store bought or homemade
- ▢ 1 large egg lightly beaten
- ▢ ½ tsp oregano Italian seasoning also works
- ▢ 2 cups shredded mozzarella cheese divided
- ▢ ½ cup shredded Parmesan cheese divided
- ▢ freshly chopped parsley for garnish
Video
Instructions
- Preheat the oven to 350°F. Spray a 3-quart baking dish with cooking spray and set aside.
- Boil mostaccioli noodles to al dente according to package directions, then drain and rinse under cool water. Return the pasta to the empty pot. 1 lb. mostaccioli pasta
- In a large skillet set over medium-high heat, brown the Italian sausage, onion, and garlic until cooked through. 1 lb. Italian sausage, ½ cup diced onion, 3 cloves garlic
- Add the marinara sauce and stir, simmering for 3-4 minutes. 24 oz. marinara sauce
- Pour the meat sauce into the pot of pasta and mix well.
- In a large bowl, combine the egg, ricotta cheese, oregano, 1 cup mozzarella cheese, and ¼ cup Parmesan cheese. 15 oz. ricotta cheese, 1 large egg, ½ tsp oregano, 2 cups shredded mozzarella cheese, ½ cup shredded Parmesan cheese
- Place half of the pasta mixture into the prepared baking dish.
- Spread the ricotta mixture evenly across the pasta, then top with the remaining pasta mixture. Sprinkle the remaining cheeses on top.
- Cover with aluminum foil and bake for 30 minutes.
- Remove the aluminum foil and bake an additional 10 minutes, until the cheese is melted. Garnish with grated Parmesan cheese, chopped parsley, and serve. freshly chopped parsley
Becky’s Tips
- Turn this into a vegetarian-friendly mostaccioli by skipping the meat or using a plant-based meat crumble.
- Try adding some crushed red pepper flakes to the meat sauce to add a little spice.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Baked Mostaccioli Step by Step
Get the oven going and prepare the baking dish: Preheat oven to 350°F. Spray a 3-quart baking dish with cooking spray and set aside.
Cook the mostaccioli : Boil 1 pound of mostaccioli noodles to al dente according to package directions, drain and rinse under cool water, and place them back in the empty pot.
Cook the meat : Over medium-high heat, in a large skillet, brown 1 lb. of Italian sausage, ½ cup diced onion, and 3 garlic cloves until cooked through.
Make the sauce: Add 24 oz. of marinara sauce and stir, and let it simmer for 3-4 minutes.
Add to the pasta : Pour the meat sauce into the pot of pasta and mix well.
Prepare the cheese mixture: Combine the egg, 15 oz. of ricotta cheese, ½ tsp oregano, 1 cup mozzarella cheese, and ¼ cup Parmesan cheese in a large bowl and mix well.
Transfer the pasta mixture: Place half of the pasta mixture into the prepared baking dish.
Add the cheese layer : Spread the ricotta mixture so that it covers the pasta, then top with the pasta mixture. Cover the top with the remaining cheeses.
Bake: Cover with aluminum foil and bake for 30 minutes.
Uncover : Remove the aluminum foil and bake an additional 10 minutes, until the cheese is melted and bubbling.
Garnish and serve: Garnish with grated Parmesan cheese, chopped parsley, and serve.
Storage
To store leftovers, place pasta in an airtight container and keep it in the refrigerator up to 4 days. To freeze, let the baked pasta cool to room temperature, then transfer it to freezer-safe containers. Keep it in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
To make this ahead of time, make the recipe through step 8, cover tightly, and refrigerate for up to 2 days. When you’re ready to bake it, pop it in the oven and bake accordingly. It might need a couple of extra minutes in the oven.
Serving Suggestions
I find this can easily be served as a full meal on its own, but when I need an extra side or two, I love to serve it with our Copycat Olive Garden Breadsticks and chicken Caesar salad . When I find it’s a night where we need some veggies, I’ll quickly roast vegetables in the air fryer or make cheesy roasted zucchini.
more baked pasta recipes to try!
Crockpot Baked Ziti
Cheesy Bacon Gnocchi Bake
Baked Mac and Cheese
Baked Feta Pasta Recipe
Mostaccioli Recipe
Ingredients
- 1 lb. mostaccioli pasta penne or ziti also work
- 1 lb. Italian sausage or use ground beef , pork, chicken, or turkey
- ½ cup diced onion
- 3 cloves garlic minced
- 24 oz. marinara sauce (1 jar)
- 15 oz. ricotta cheese store bought or homemade
- 1 large egg lightly beaten
- ½ tsp oregano Italian seasoning also works
- 2 cups shredded mozzarella cheese divided
- ½ cup shredded Parmesan cheese divided
- freshly chopped parsley for garnish
Instructions
- Preheat the oven to 350°F. Spray a 3-quart baking dish with cooking spray and set aside.
- Boil mostaccioli noodles to al dente according to package directions, then drain and rinse under cool water. Return the pasta to the empty pot. 1 lb. mostaccioli pasta
- In a large skillet set over medium-high heat, brown the Italian sausage, onion, and garlic until cooked through. 1 lb. Italian sausage, ½ cup diced onion, 3 cloves garlic
- Add the marinara sauce and stir, simmering for 3-4 minutes. 24 oz. marinara sauce
- Pour the meat sauce into the pot of pasta and mix well.
- In a large bowl, combine the egg, ricotta cheese, oregano, 1 cup mozzarella cheese, and ¼ cup Parmesan cheese. 15 oz. ricotta cheese, 1 large egg, ½ tsp oregano, 2 cups shredded mozzarella cheese, ½ cup shredded Parmesan cheese
- Place half of the pasta mixture into the prepared baking dish.
- Spread the ricotta mixture evenly across the pasta, then top with the remaining pasta mixture. Sprinkle the remaining cheeses on top.
- Cover with aluminum foil and bake for 30 minutes.
- Remove the aluminum foil and bake an additional 10 minutes, until the cheese is melted. Garnish with grated Parmesan cheese, chopped parsley, and serve. freshly chopped parsley
Video
Notes
- Turn this into a vegetarian-friendly mostaccioli by skipping the meat or using a plant-based meat crumble.
- Try adding some crushed red pepper flakes to the meat sauce to add a little spice.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
