This post may contain affiliate links, please see the privacy policy for details.
This easy mostaccioli bake is the ultimate comfort food, combining tender pasta, rich marinara sauce, creamy ricotta and layers of gooey mozzarella. Italian sausage adds the right amount of savory depth while herbs and garlic bring bold flavor to every mouthful. You’ll find this pasta casserole easy to assemble and it comes out bubbling hot with golden cheese on top. It’s the kind of dish that fills the kitchen with a mouthwatering aroma and makes everyone hurry to the dinner table.
My mostaccioli pasta bake combines pasta, sausage, marinara, ricotta and mozzarella cheese for a hearty casserole that’s creamy, cheesy and perfectly Italian.
If you’re a fan of pasta dishes, you may also enjoy penne rosa, unusual rasta pasta, Cheesecake Factory copycat pasta da vinci and classic pasta alla norma.
Why You’ll Love It
Hearty layers: Every bite has pasta, creamy ricotta, savory sausage and melty cheese.
Easy to prepare: Straightforward steps make this a great weeknight dinner.
Family favorite: Classic Italian flavors that everyone at the table will love.
Versatile recipe: Easy to add veggies or swap pasta shapes if needed.
Baked Mostaccioli Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Olive oil: Helps sauté the onions and adds flavor.
Yellow onion: Diced onion adds a savory, aromatic base to the sauce.
Garlic: Provides a rich, fragrant depth to the sauce.
Ground sweet Italian sausage: Brings savory, slightly sweet flavor to the pasta bake.
Crushed red pepper flakes: Add a touch of heat if you like spice.
Marinara sauce: Creates the rich, tomato-based sauce for the casserole. You can make your own marinata sauce (try my garlic marinara) or use jarred sauce.
Mostaccioli pasta: A tubular pasta that holds sauce well and bakes beautifully. It’s the same thing as unridged penne pasta (penne lisce) but it’s smooth without ridges. (I used this brand!)
Whole milk ricotta cheese: Adds creaminess and richness to the layers.
Egg: Helps bind the ricotta mixture.
Parmesan cheese: Sharp, nutty flavor that enhances the ricotta filling and topping.
Mozzarella cheese: Shredded cheese melts into gooey layers that tie the bake together. I recommend shredding your own for a better melt.
Fresh basil: Adds bright, fresh flavor and a pop of color to finish.
How to Make Mostaccioli Bake
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Cook aromatics: Sauté onion with salt and black pepper over medium heat until soft, then add minced garlic.
Brown sausage: Cook ground Italian sausage until browned, then stir in tomato sauce and simmer.
Cook pasta: Bring a large pot of water to a boil and cook the pasta until al dente, then drain.
Mix ricotta filling: Stir ricotta with egg, parmesan, salt, pepper and red pepper flakes.
Layer casserole: Combine cooked pasta with meat sauce, layer in a baking dish with ricotta mixture and top with more pasta.
Add cheese: Sprinkle shredded mozzarella cheese and grated parmesan cheese on top.
Bake casserole: Bake until bubbly and golden.
Garnish: Finish with fresh basil before serving.
Substitutions and Variations
Another pasta: Penne rigate or rigatoni can replace mostaccioli if needed.
Make it gluten-free: Use gluten-free pasta and ensure your sauce is gluten-free.
Add veggies: Add sautéed mushrooms, zucchini or spinach to the pasta mixture for extra color and flavor.
More garlic: Add extra minced garlic or a pinch of garlic powder.
Sweet sausage: Spicy Italian sausage, mild Italian sausage, another pork sausage, or even ground turkey sausage or seasoned ground beef can be used in this baked pasta dish.
Ricotta cheese: Cottage cheese can be used as a substitute for ricotta in this baked pasta recipe.
Mozzarella cheese: Use half mozzarella and half asiago cheese.
Marinara sauce: Use crushed tomatoes or canned tomatoes with a pinch of Italian seasoning. You could also swap it for your favorite homemade or store bought pasta sauce.
Make it vegetarian: Skip the sausage and use extra veggies like mushrooms or zucchini.
Serving Suggestions
With bread: Enjoy garlic bread, classic focaccia or mushroom focaccia on the side.
With a salad: Pair it up with peach panzanella or Italian white bean salad.
With something crispy: Onion rings add a satisfying crunch factor.
How to Store Mostaccioli Pasta
Store: Keep this baked mostaccioli recipe leftovers in an airtight container in the fridge for 3 to 4 days.
Freeze: Freeze leftovers in portions for up to 3 months.
Freeze unbaked: Assemble but don’t bake, wrap tightly and freeze up to 2 months.
Thaw: Place in the fridge overnight before serving (or before baking if you froze it unbaked).
Reheat: Warm chilled or thawed leftovers in a 350°F oven until hot, or microwave single servings.
Top Tips
Cook pasta al dente: Slightly firm pasta holds up better when baked.
Drain sausage well: Removing excess grease keeps the sauce from becoming heavy.
Cover with foil first: This helps prevent the cheese from browning too quickly.
Rest before serving: Letting the casserole sit briefly helps layers set.
Use fresh basil: It brightens the rich flavors at the very end.
Baked Mostacchioli FAQs
Absolutely, a good quality jarred marinara works perfectly in this recipe.
It’s the Italian word for “little moustaches” and also refers to this authentic Italian mostaccioli recipe using this pasta shape. Mostaccioli pasta is the same as penne lisce, which refers to unridged penne pasta. All penne is either lisce (smooth) or rigate (ridged) but mostaccioli always refers to smooth penne pasta. When someone says “mostaccioli”outside of Italy, they’re usually referring to the pasta shape or this baked dish dish made with it, while in Italy the word can also refer to traditional spiced cookies with the same name, depending on the region.
Yes, it can be assembled up to 24 hours in advance and refrigerated until baking.
Baked Mostacchioli Recipe
Mostaccioli
Equipment
- Skillet Large
- Baking Dish 9 x 13-Inch
Ingredients
- 2 Tablespoons olive oil
- 1 yellow onion, medium, finely diced
- 1 Teaspoon kosher salt
- ½ Teaspoon black pepper, freshly ground
- 3 Cloves garlic, minced
- 1 Pound sweet Italian sausage, ground
- ¼ Teaspoon crushed red pepper flakes, optional
- 24 Ounces marinara sauce
- 16 Ounces mostaccioli pasta
- 15 Ounces ricotta cheese, whole milk ricotta
- 1 egg, large
- ½ Cup + 3 Tablespoons parmesan cheese, freshly grated
- 2 Cups mozzarella cheese, part-skim, freshly shredded
- fresh basil leaves, for garnish
Instructions
- Preheat the oven to 350°F and lightly grease a 9 x 13-inch baking dish.
Prepare the Meat Sauce
- Heat the olive oil in a large skillet over medium heat.
- Add the onion, ½ teaspoon of salt and ¼ teaspoon of black pepper.
- Sauté until softened and translucent, about 4 minutes.
- Stir in the garlic and cook for 30 seconds, until fragrant.
- Add the ground sweet Italian sausage to the skillet.
- Cook, breaking it apart with a spoon, until browned and fully cooked, 6 to 8 minutes.
- Drain any excess grease.
- Stir the marinara sauce into the skillet with the sausage.
- Bring the sauce to a simmer and let it cook for 5 to 7 minutes, stirring occasionally.
Cook the Pasta
- Meanwhile, cook the mostaccioli pasta in salted water according to the package instructions for al dente.
- Drain and set aside.
Assemble the Pasta Bake
- In a medium bowl, mix together the ricotta cheese, egg, ½ cup of grated Parmesan, ½ teaspoon of salt, ¼ teaspoon of black pepper and the crushed red pepper until smooth.
- Toss the cooked pasta with the meat sauce until evenly coated.
- Spread half of the pasta mixture into the prepared baking dish.
- Spread the ricotta mixture evenly over the pasta layer, then top with the remaining pasta and sauce.
- Sprinkle the shredded mozzarella and remaining 3 tablespoons of parmesan cheese over the top.
Bake and Garnish
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh basil leaves and serve hot.
Notes
Drain sausage well: Removing excess grease keeps the sauce from becoming heavy.
Cover with foil first: This helps prevent the cheese from browning too quickly.
Rest before serving: Letting the casserole sit briefly helps layers set.
Use fresh basil: It brightens the rich flavors at the very end.
Nutrition
Mostaccioli is a pasta bake that delivers comfort in every forkful. With tender pasta, creamy ricotta, sweet or hot Italian sausage, marinara sauce and melted mozzarella, it’s hearty enough for family dinners yet simple to prepare. You can make it ahead, customize it with veggies and enjoy a meal that’s both satisfying and versatile. The golden, bubbly top and rich layers inside make this mostaccioli pasta recipe one you’ll want to add to your regular rotation.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
