Looking for a cozy dinner that’s sure to please the whole family? Baked Mostacciolo is not just any pasta; it’s a warm hug for your taste buds! This hearty dish features tubes of pasta enveloped in a rich tomato sauce, layered with gooey cheese and a hint of Italian herbs. Each bite is a delightful combination of flavors and textures that will leave you and your loved ones asking for seconds.
What makes Baked Mostacciolo so special is its blend of comforting familiarity and a vibrant kick of taste. You’ll enjoy the satisfying chew of the pasta combined with the lusciousness of melted cheese. Not to mention, it’s a great way to sneak in some veggies if you’d like!
Why You’ll Love This Recipe
- Ready in under 1 hour
- Made with simple pantry staples
- Perfect for serving a crowd or meal prepping
- Easily customizable with your favorite veggies or proteins
Ingredients for Baked Mostacciolo
- 12 ounces mostaccioli pasta
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 24 ounces marinara sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh basil, for garnish (optional)
Step-by-Step Instructions of Baked Mostacciolo
- Cook the pasta: Boil the mostaccioli in salted water according to package instructions until al dente. Drain and set aside.
- Sauté the onion and garlic: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 3-4 minutes. Stir in the minced garlic and cook for an additional 30 seconds.
- Mix the sauce: Pour the marinara sauce into the skillet with the onion and garlic. Add salt, pepper, and Italian seasoning. Simmer for about 5 minutes.
- Combine the pasta and sauce: Add the cooked mostaccioli to the sauce, stirring until well coated. Remove from heat.
- Layer with cheese: In a baking dish, spread half of the pasta mixture. Dollop half of the ricotta cheese over it and sprinkle with half of the mozzarella cheese. Repeat with the remaining pasta, ricotta, and top with Parmesan cheese.
- Bake: Preheat your oven to 350°F (175°C). Bake for about 20-25 minutes or until the cheese is bubbly and golden.
- Garnish and serve: Let it cool for a few minutes, sprinkle with fresh basil, and serve warm.
Tips for Success
- Don’t undercook the pasta: Ensure it’s al dente before baking to prevent it from becoming mushy.
- Use quality marinara: A good-quality sauce can elevate this dish significantly; homemade or store-bought both work!
- Experiment with ingredients: Feel free to add cooked ground beef, turkey, or sautéed vegetables for added flavor and nutrition.
Substitutions & Variations of Baked Mostacciolo
- To Make It Vegan: Use a plant-based ricotta and mozzarella cheese. Check the marinara sauce for any animal products, or prepare your own!
- Gluten-Free: Substitute mostaccioli with gluten-free pasta made from quinoa or brown rice.
- Fun Add-Ins: Stir in spinach for added greens or toss in some cooked Italian sausage for a heartier meal.
Storage Instructions of Baked Mostacciolo
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave as needed.
- Freezer: This dish freezes well! You can freeze it for up to 3 months. Wrap it tightly in aluminum foil to prevent freezer burn.
- Make-Ahead: Assemble the dish ahead of time and keep it in the fridge (without baking) for up to a day. Just pop it in the oven when ready!
Frequently Asked Questions of Baked Mostacciolo
Can I use a different type of pasta?
Absolutely! Any pasta shape that holds sauce well will work fine.
Is this dish spicy?
It’s not spicy unless you add red pepper flakes or hot sausage. The flavor is comforting and mild.
Can I increase the servings?
Yes! Just double the ingredients and use a larger baking dish.
Final Toughts
This Baked Mostacciolo is the perfect solution for busy weeknights when you want something delicious but don’t have hours to spend in the kitchen. It’s like bringing a piece of Italy right to your table, without the hassle. I encourage you to give this recipe a try, and don’t forget to drop a comment sharing your experience and leave a star rating! Enjoy every cheesy bite!
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Baked Mostacciolo
A comforting family meal featuring pasta enveloped in rich tomato sauce and gooey cheese.
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
- 12 ounces mostaccioli pasta
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 24 ounces marinara sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh basil, for garnish (optional)
Instructions
- Cook the pasta: Boil the mostaccioli in salted water according to package instructions until al dente. Drain and set aside.
- Sauté the onion and garlic: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 3-4 minutes. Stir in the minced garlic and cook for an additional 30 seconds.
- Mix the sauce: Pour the marinara sauce into the skillet with the onion and garlic. Add salt, pepper, and Italian seasoning. Simmer for about 5 minutes.
- Combine the pasta and sauce: Add the cooked mostaccioli to the sauce, stirring until well coated. Remove from heat.
- Layer with cheese: In a baking dish, spread half of the pasta mixture. Dollop half of the ricotta cheese over it and sprinkle with half of the mozzarella cheese. Repeat with remaining pasta, ricotta, and top with Parmesan cheese.
- Bake: Preheat your oven to 350°F (175°C). Bake for about 20-25 minutes or until the cheese is bubbly and golden.
- Garnish and serve: Let it cool for a few minutes, sprinkle with fresh basil, and serve warm.
Notes
Use quality marinara to elevate the dish. Feel free to customize with veggies or proteins.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian