Baked Mostaccioli Recipe

Name: Baked Mostaccioli Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 lb box mostaccioli pasta; 1 lb ground Italian sausage; 1 24-28 oz jar marinara sauce; 1 cup cottage cheese; 2 eggs; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 2 tablespoons chopped fresh parsley

By funsmagcom@gmail.com

August 17, 2024

0

93

- Advertisement -

Baked Mostaccioli Recipe

Mostaccioli, also known as penne lisce, is a beloved Italian pasta that closely resembles penne but lacks the ridges, giving it a smooth texture.

- Advertisement -

This versatile pasta is often used in baked dishes where it soaks up the flavors of sauces and cheeses, making it a comforting and satisfying meal. Baked mostaccioli is a classic Italian-American dish that is hearty, cheesy, and bursting with flavor, perfect for a family dinner or a gathering with friends.

- Advertisement -

In this recipe, we will guide you through creating a rich and savory baked mostaccioli from scratch. We’ll cover everything from preparing a robust meat sauce to layering the pasta with creamy cheese and baking it to golden perfection. Whether you’re an experienced cook or a beginner in the kitchen, this recipe will help you make a dish that’s sure to become a favorite in your household.

- Advertisement -

Ingredients Overview

Before we dive into the recipe, let’s take a look at the ingredients you’ll need to make this delicious baked mostaccioli:

For the Meat Sauce:

Ground Beef: 1 pound of ground beef provides a hearty base for the sauce. You can also use ground pork or a mix of both for added flavor.
Italian Sausage: ½ pound of Italian sausage adds a spicy kick and depth of flavor to the sauce.
Onion: 1 medium onion, finely chopped, gives the sauce a sweet and aromatic base.
Garlic: 3 cloves of garlic, minced, infuse the sauce with a rich, savory taste.
Tomato Paste: 2 tablespoons of tomato paste add thickness and a concentrated tomato flavor.
Crushed Tomatoes: 2 cans (28 ounces each) of crushed tomatoes create a robust and tangy sauce.
Red Wine: ½ cup of red wine deepens the flavor of the sauce and adds complexity.
Italian Seasoning: 2 teaspoons of Italian seasoning blend the classic herbs and spices of Italian cuisine.
Salt and Pepper: To taste, for seasoning the sauce.
Fresh Basil and Parsley: Chopped fresh herbs for a burst of freshness and color.

For the Pasta:

Mostaccioli Pasta: 1 pound of mostaccioli pasta, cooked al dente. This type of pasta is perfect for baking as it holds up well and soaks up the sauce.
Olive Oil: 1 tablespoon of olive oil to prevent the pasta from sticking after cooking.

For the Cheese Layer:

Ricotta Cheese: 1 cup of ricotta cheese adds a creamy texture and mild flavor.
Mozzarella Cheese: 2 cups of shredded mozzarella cheese create a gooey, melty layer on top of the pasta.
Parmesan Cheese: ½ cup of grated Parmesan cheese adds a nutty, salty flavor that complements the other cheeses.

For Baking:

Breadcrumbs: ½ cup of seasoned breadcrumbs for a crispy topping.
Butter: 2 tablespoons of melted butter to mix with the breadcrumbs for added richness.

Preparing the Meat Sauce

The heart of a good baked mostaccioli is its sauce. A rich, flavorful meat sauce not only binds the pasta together but also infuses it with robust flavors. Here’s how to prepare it:

Step 1: Brown the Meat

Heat the Pan: Start by heating a large skillet or Dutch oven over medium-high heat. Add a tablespoon of olive oil to the pan to prevent sticking and enhance flavor.
Cook the Ground Beef and Sausage: Add the ground beef and Italian sausage to the pan. Cook them, breaking the meat apart with a wooden spoon, until fully browned. This should take about 5-7 minutes. Once browned, drain any excess fat from the pan to keep the sauce from becoming greasy.

Step 2: Sauté the Aromatics

Add Onions and Garlic: After draining the fat, add the chopped onion to the pan with the browned meat. Sauté the onion until it becomes soft and translucent, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.

Step 3: Incorporate the Tomato Paste and Red Wine

Add Tomato Paste: Stir in the tomato paste, ensuring it coats the meat and onions evenly. Cook for about 2 minutes. This helps to caramelize the tomato paste, bringing out its deep, rich flavor.
Pour in Red Wine: Deglaze the pan by pouring in the red wine. Stir the mixture, scraping up any browned bits from the bottom of the pan. Let the wine simmer for a few minutes until it reduces by half, intensifying the sauce’s flavor.

Step 4: Add the Tomatoes and Seasonings

Stir in the Crushed Tomatoes: Pour the crushed tomatoes into the pan, stirring to combine them with the meat mixture.
Season the Sauce: Add the Italian seasoning, salt, and pepper to taste. Stir well, then reduce the heat to low. Let the sauce simmer gently for 20-30 minutes, allowing the flavors to meld together.

Step 5: Finish with Fresh Herbs

Add Fresh Basil and Parsley: Just before the sauce is done, stir in chopped fresh basil and parsley. This adds a fresh, vibrant note to the sauce, balancing the richness of the meat and tomatoes.

Cooking the Mostaccioli

While your sauce is simmering, it’s time to cook the pasta. Here’s how to do it:

Step 1: Boil the Water

Bring a Large Pot of Water to a Boil: Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Salting the water is crucial as it seasons the pasta from the inside out.

Step 2: Cook the Pasta

Cook the Mostaccioli Al Dente: Add the mostaccioli pasta to the boiling water and cook according to the package instructions until al dente. This usually takes about 8-10 minutes. Al dente means the pasta should still have a slight firmness when bitten, which will hold up well during baking.

Step 3: Drain and Toss with Olive Oil

Drain the Pasta: Once the pasta is cooked, drain it in a colander. Be sure to shake off any excess water to prevent the pasta from becoming too wet.
Toss with Olive Oil: Transfer the drained pasta back into the pot or a large bowl and toss it with a tablespoon of olive oil. This step helps prevent the pasta from sticking together while you assemble the dish.

Assembling the Baked Mostaccioli

Now that your sauce and pasta are ready, it’s time to assemble the baked mostaccioli. Here’s how to layer everything for maximum flavor and texture:

Step 1: Preheat the Oven

Preheat to 375°F (190°C): Set your oven to 375°F (190°C) so it’s ready when you’ve assembled the dish.

Step 2: Combine the Pasta and Sauce

Mix the Pasta and Sauce: In a large mixing bowl, combine the cooked mostaccioli with the meat sauce. Stir gently to ensure the pasta is evenly coated with the sauce.

Step 3: Layer with Cheese

Layer the Pasta: In a large baking dish (9×13 inches works well), spread half of the pasta and sauce mixture.
Add Ricotta: Dollop the ricotta cheese over the pasta in even spoonfuls. You can spread it slightly with a spoon, but it’s okay if it doesn’t cover the entire layer.
Sprinkle with Mozzarella: Sprinkle half of the shredded mozzarella cheese over the ricotta layer.
Repeat: Add the remaining pasta mixture on top of the cheese layer. Finish by sprinkling the remaining mozzarella cheese and the grated Parmesan cheese over the top.

Step 4: Add Breadcrumb Topping

Prepare the Breadcrumbs: In a small bowl, combine the seasoned breadcrumbs with the melted butter. Stir until the breadcrumbs are evenly coated.
Sprinkle the Breadcrumbs: Sprinkle the breadcrumb mixture evenly over the top of the pasta. This will create a crispy, golden crust as the dish bakes.

Baking to Perfection

With your mostaccioli assembled, it’s time to bake it to bubbly, cheesy perfection.

Step 1: Bake

Cover and Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes covered. This allows the cheese to melt without the top browning too quickly.
Uncover and Bake: After 20 minutes, remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and crispy, and the sauce is bubbling around the edges.

Step 2: Rest Before Serving

Let It Rest: Once baked, remove the dish from the oven and let it rest for 5-10 minutes. This helps the layers set, making it easier to slice and serve.

Serving Suggestions

Baked mostaccioli is a hearty and satisfying dish on its own, but it pairs wonderfully with a few simple sides:

Garlic Bread: Serve with warm, crispy garlic bread to soak up any extra sauce.
Caesar Salad: A crisp Caesar salad with creamy dressing complements the rich flavors of the pasta.
Steamed Vegetables: Lightly steamed broccoli or green beans add a fresh, healthy contrast to the cheesy pasta.

Tips for the Best Baked Mostaccioli

Use Fresh Cheese: For the best flavor and texture, use fresh mozzarella and freshly grated Parmesan.
Don’t Overcook the Pasta: Remember to cook the pasta just until al dente, as it will continue to cook in the oven.
Make It Ahead: You can assemble the dish ahead of time and store it in the refrigerator for up to 24 hours before baking. Just add an extra 10 minutes to the baking time if it’s cold from the fridge.
Customize the Sauce: Feel free to add extra vegetables to the sauce, such as bell peppers, mushrooms, or zucchini, for added nutrition and flavor.

Variations and Substitutions

Vegetarian Mostaccioli: Omit the meat and use sautéed mushrooms, spinach, or eggplant as a filling vegetarian option.
Spicy Mostaccioli: Add a pinch of red pepper flakes to the sauce for a bit of heat.
Different Cheeses: Experiment with different cheeses like fontina, provolone, or even a bit of blue cheese for a unique twist.
Gluten-Free Version: Use gluten-free pasta and breadcrumbs to make this dish gluten-free.

Nutritional Information

Here’s an approximate nutritional breakdown per serving (based on 8 servings):

Calories: 550-600 calories
Protein: 25-30 grams
Fat: 25-30 grams
Carbohydrates: 60-65 grams
Fiber: 4-6 grams
Sugars: 6-8 grams
Sodium: 1000-1200 mg

Conclusion

Baked mostaccioli is the ultimate comfort food, combining tender pasta with a rich meat sauce and layers of gooey, melty cheese. It’s a dish that brings people together, perfect for family dinners, potlucks, or any occasion where you want to serve something warm and satisfying. With its golden, crispy top and hearty, flavorful interior, this baked mostaccioli recipe is sure to become a go-to in your recipe collection. So, gather your ingredients, roll up your sleeves, and get ready to enjoy a delicious homemade Italian-American classic that’s sure to please everyone at the table.

FAQs

Can I freeze baked mostaccioli? Yes, baked mostaccioli can be frozen. Assemble the dish as directed but don’t bake it. Cover it tightly with plastic wrap and foil, then freeze for up to 3 months. When ready to eat, bake it from frozen at 375°F (190°C) for about 60-70 minutes, or until heated through.
What’s the difference between mostaccioli and penne? Mostaccioli is similar to penne but has a smooth surface, while penne has ridges. Both can be used interchangeably in this recipe.
Can I use a different type of pasta? Absolutely! Penne, rigatoni, or ziti are all excellent alternatives to mostaccioli in this baked dish.
How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions.
Can I add vegetables to the baked mostaccioli? Yes, adding vegetables like bell peppers, mushrooms, or spinach is a great way to enhance the nutritional value and flavor of the dish. Simply sauté the vegetables before adding them to the sauce.