📝 About This Recipe
This Mostaccioli Bake is a quintessential Italian-American comfort classic, featuring ridged pasta tubes tossed in a rich, slow-simmered bolognese-style sauce. What sets this version apart is the meticulous layering of creamy ricotta and a golden, bubbling trio of mozzarella, provolone, and parmesan cheeses. It is the perfect centerpiece for family gatherings, offering a soul-warming blend of savory herbs, hearty meats, and a satisfyingly crispy cheese crust.
🥗 Ingredients
The Pasta
- 1 pound Mostaccioli Pasta (dry weight; penne lisce can be substituted)
The Meat Sauce
- 1 pound Italian Sausage (mild or spicy, casings removed)
- 1/2 pound Lean Ground Beef (85/15 or 90/10 blend)
- 1 medium Yellow Onion (finely diced)
- 4 pieces Garlic Cloves (minced)
- 48 ounces Marinara Sauce (two standard jars of high-quality sauce)
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Red Pepper Flakes (optional for heat)
The Cheese Layers
- 15 ounces Whole Milk Ricotta (drained of excess liquid)
- 1 large Egg (beaten; helps set the cheese layer)
- 1/4 cup Fresh Parsley (finely chopped)
- 3 cups Mozzarella Cheese (shredded, divided)
- 1 cup Provolone Cheese (shredded)
- 1/2 cup Parmesan Cheese (freshly grated)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch deep-dish baking pan with olive oil or non-stick spray.
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2
Bring a large pot of salted water to a rolling boil. Cook the mostaccioli pasta for 2 minutes less than the package directions for 'al dente'. The pasta should still have a firm bite as it will continue cooking in the oven.
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3
While the water boils, heat a large skillet or dutch oven over medium-high heat. Add the Italian sausage and ground beef, breaking it apart with a wooden spoon until browned and cooked through (about 7-9 minutes).
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4
Drain the excess fat from the skillet, leaving about a tablespoon for flavor. Add the diced onions and cook for 4-5 minutes until translucent.
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5
Stir in the minced garlic, dried oregano, and red pepper flakes. Cook for 1 minute until fragrant, being careful not to burn the garlic.
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6
Pour in the marinara sauce. Reduce heat to low and let the sauce simmer for 10 minutes to allow the flavors to meld.
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7
In a medium bowl, whisk together the ricotta cheese, beaten egg, chopped parsley, and 1/4 cup of the grated parmesan. This creates a creamy 'glue' for your layers.
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8
Drain the pasta and return it to the large pot. Pour about 3 cups of the meat sauce over the pasta and toss well to coat every tube.
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9
Spread 1 cup of the plain meat sauce onto the bottom of the prepared baking dish to prevent sticking.
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10
Layer half of the sauced pasta into the dish. Dollop the ricotta mixture over the pasta and spread gently. Sprinkle with 1 cup of mozzarella.
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11
Add the remaining pasta on top, followed by the remaining meat sauce. Top evenly with the rest of the mozzarella, the provolone, and the remaining parmesan.
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12
Cover the dish loosely with aluminum foil (tent it so it doesn't touch the cheese). Bake for 20 minutes.
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13
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and develops golden-brown spots.
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14
Remove from the oven and let the bake rest for at least 10 minutes before serving. This allows the layers to set so you get clean portions.
💡 Chef's Tips
Always undercook your pasta by 2-3 minutes; the pasta absorbs the sauce in the oven, and overcooked noodles will become mushy. Use a mix of mozzarella and provolone for the best 'cheese pull' and a deeper, more complex flavor profile. If the cheese isn't browning to your liking after the foil is removed, pop it under the broiler for 1-2 minutes, but watch it like a hawk! For the best texture, grate your own cheese from blocks; pre-shredded cheese is coated in potato starch which prevents it from melting smoothly. Make it ahead of time! Assemble the dish, refrigerate overnight, and simply add 10-15 minutes to the covered baking time.
🍽️ Serving Suggestions
Serve with thick slices of garlic bread toasted with herb butter to soak up the extra sauce. A crisp, bright Caesar salad with a lemon-heavy dressing provides a perfect acidic contrast to the rich cheese. Pair with a medium-bodied Italian red wine like a Chianti or a Barbera. Offer a small bowl of extra freshly grated Parmesan and red pepper flakes at the table for guests to customize their spice level. For a vegetable side, roasted broccolini with lemon zest and garlic balances the meal beautifully.