Just in time for chilly winter nights, this easy to make Baked Mostaccioli is sure to fill you up and keep you nice and warm! Tender mostaccioli is baked to perfection with robust marinara sauce, cheesy mozzarella, Italian sausage, and plenty of garlic.

A  serving of mostaccioli is being lifted from a blue and white baking dish.

Baked Mostaccioli

This flavorful Italian-inspired entree takes everything you love about pasta and piles it all into one delicious, filling baked dish! It’s the ultimate weeknight dinner when you want something on the table in under an hour that the whole family will absolutely love. Even your picky eaters will be asking for seconds of this irresistibly good baked mostaccioli!

It’s not just the tender noodles and mouthwatering tomato pasta and marinara sauce that will satisfy. There’s also plenty of Italian sausage in the mix that will help keep everyone full!

However, I think my most favorite part of this baked dinner is the layer of mozzarella on top that turns golden and bubbling while baking. I mean, the best way to top off any pasta dish is with plenty of cheese, right?

Although this warm, baked dinner is best during the chilly fall and winter months, it’s just as delicious all year round! For me, I just love making baked dinners like this pasta dish and other casserole-type entrees when there’s cooler weather because they’re always sure to warm you up.

And believe me when I say that this recipe is tried and true – my family practically runs to the table when they know baked mostaccioli’s for dinner!

Shredded cheese is sprinkled evenly on top of saucy pasta in a baking dish.

How to Make It

Preheat. Heat the oven to 425°F.

Boil the pasta. Place a large pot of salted water on the stove and bring to a boil. Add the pasta to the pot and cook to just al dente, approximately 7 minutes. Drain the pasta. Set aside.

Cook the sausage. Cook the sausage in a large non-stick skillet over medium-high heat breaking up into pieces with a fork until no longer pink. Transfer the sausage to a bowl using a slotted spoon. Drain off all but two tablespoons fat from the pan.

Cook the garlic and onions. Add the onion to the pan and cook until softened. Stir in the garlic and cook for an additional minute.

Make it saucy. Add the tomato paste and cook the mixture until it turns a deep crimson color, approximately 2-3 minutes. Stir in the marinara and remove from the heat.

Mix it up. Place the pasta in a large bowl and stir in 2 cups of the sauce. Fold in the sausage and 1 cup of cheese.

Assemble. Spread a bit of the sauce on the bottom of a 3 quart baking side and top the pasta mixture. Top with the remaining cheese.

Bake. Transfer to the oven and bake for 30 minutes until golden and bubbling.

Enjoy! Remove from the oven and sprinkle with Italian seasoning, parmesan cheese and crushed red pepper, if desired.

Mostaccioli is baked to perfection and garnished with a sprinkle of fresh parsley.

Can I make this dish vegetarian-friendly?

You sure can! You can just remove the Italian sausage all together or substitute it with a plant-based alternative. There are plenty of options in stores lately to choose from! Even if you’re skipping on the sausage, you’ll still have plenty of pasta, sauce, and melted mozzarella cheese to enjoy.

How long will baked mostaccioli stay fresh?

In an airtight container, any leftovers you have will stay fresh for about 3-4 days. To reheat, I recommend popping the leftovers back into the oven at 350°F for about 5-10 minutes until heated through. Although the microwave may be quicker, the consistency just won’t be quite as good.

What type of marinara sauce should I use?

To keep things nice and simple, I usually just buy a jar of store-bought marinara sauce! Any brand should do the trick. Just make sure to buy a brand that you already know you like, so you’ll definitely enjoy the final product.

A serving spoon is placed in a dish filled with baked mostaccioli.

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A serving spoon is placed in a dish filled with baked mostaccioli.

Get the Recipe: Baked Mostaccioli

There's nothing better than baked pasta under a blanket of melty cheese and this easy Baked Mostaccioli is hearty comfort food. Blended with sausage, marinara and cheese, this cozy Italian dinner is a family favorite.
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Ingredients

  • 8 ounces Italian sausage, casings removed
  • 1 large onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 1/2 tablespoons tomato paste
  • 4 cups marinara sauce
  • 3/4 cup grated parmesan, Plus more for grating before serving
  • 1 pound Mostaccioli
  • 2 cups shredded mozzarella

Equipment

  • casserole dish

Instructions 

  • Heat the oven to 425 degrees.
  • Place a large pot of salted water on the stove and bring to a boil. Add the pasta to the pot and cook to just al dente, approximately 7 minutes. Drain the pasta. Set aside.
  • Cook the sausage in a large non-stick skillet over medium-high heat breaking up into pieces with a fork until no longer pink. Transfer the sausage to a bowl using a slotted spoon. Drain off all but two tablespoons fat from the pan.
  • Add the onion to the pan and cook until softened. Stir in the garlic and cook for an additional minute.
  • Add the tomato paste and cook the mixture until it turns a deep crimson color, approximately 2-3 minutes. Stir in the marinara and remove from the heat.
  • Place the pasta in a large bowl and stir in 2 cups of the sauce. Fold in the sausage and 1 cup of cheese.
  • Spread a bit of the sauce on the bottom of a 3 quart baking side and top the pasta mixture.
  • Top with the remaining cheese.
  • Transfer to the oven and bake fo 30 minutes until golden and bubbling.
  • Remove from the oven and sprinkle with Italian seasoning, parmesan cheese and crushed red pepper, if desired.

Notes

Baked Mostaccioli can be made up to 24 hours in advance. Store in the refrigerator covered with plastic wrap and heat before serving.
You can assemble mostaccioli up to 48 hours in advance for an easy weeknight dinner, just assemble, cover and chill until ready to bake.
 
Calories: 474kcal, Carbohydrates: 53g, Protein: 23g, Fat: 19g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Cholesterol: 52mg, Sodium: 1212mg, Potassium: 713mg, Fiber: 4g, Sugar: 8g, Vitamin A: 877IU, Vitamin C: 12mg, Calcium: 286mg, Iron: 3mg