Easy Baked Mostaccioli
Ingredients
- 12 ounces mostaccioli
or penne
- 1 pound lean ground beef
- 1 large onion
diced
- 3 cloves garlic
minced
- 28 ounces marinara sauce
- 14 ounces diced tomatoes
undrained
- ½ cup water
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon sugar
- 1 cup heavy cream
- 2 cups mozzarella cheese
shredded
- ¼ cup parmesan cheese
shredded
Directions
- 1
Preheat oven to 375°F. Grease a 9x13 pan.
- 2
Cook pasta according to package directions in salted water until al dente. Do not overcook.
- 3
Meanwhile, in a large saucepan brown ground beef, onion, and garlic until no pink remains. Drain any fat.
- 4
Stir in marinara sauce, diced tomatoes, water, Italian seasoning, and sugar. Simmer 5 minutes. Stir in heavy cream and simmer an additional 5 minutes or until thickened.
- 5
Spread 1 cup of sauce in the bottom of the prepared pan. Add half of the cooked pasta and top with half of the remaining sauce.
- 6
Add remaining pasta, top with remaining sauce and cheeses.
- 7
Bake 25-30 minutes or until hot and the cheese is lightly browned.
Easy Baked Mostaccioli
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About this Recipe
Searching for a comforting, hearty pasta dish that's incredibly simple to make and feeds a crowd without breaking the bank? This Easy Baked Mostaccioli recipe delivers all that and more, perfect for busy weeknights or a casual gathering.
What makes this mostaccioli recipe truly special is the thoughtful combination of a robust, savory ground beef and tomato sauce with the rich indulgence of heavy cream. This clever addition creates an exceptionally creamy texture, elevating a classic baked pasta into something truly comforting and memorable, all while keeping it budget-friendly and easy enough for any home cook.
You'll discover a baked pasta experience that is both deeply satisfying and incredibly flavorful. Imagine tender mostaccioli noodles, perfectly cooked, nestled in a hearty sauce featuring lean ground beef, bright marinara, and juicy diced tomatoes. The sauce is expertly seasoned with Italian herbs and a touch of sugar, balancing the acidity and bringing out the natural sweetness of the tomatoes. The heavy cream then weaves through, imparting a luxurious, velvety mouthfeel that sets this dish apart. Finally, a generous blanket of bubbly, melted mozzarella and sharp Parmesan cheese forms an irresistible golden crust, ensuring every forkful is warm, cheesy, and utterly delicious. This is comfort food at its finest.
This recipe is wonderfully adaptable. If mostaccioli isn't available, penne pasta is an excellent and equally robust substitute. To make it a delicious vegetarian meal, simply omit the ground beef and consider adding sautéed mushrooms or extra vegetables like bell peppers, zucchini, or spinach to the marinara sauce for added texture and nutrients. Don't hesitate to experiment with your cheese blend; a mix of provolone or fontina with the mozzarella could add another layer of complexity.
Serve this warming, cheesy mostaccioli as the star of your next family dinner, a casual get-together, or when you need a reliable dish to feed a crowd. It pairs beautifully with a crisp green salad and some warm, crusty garlic bread to soak up all that delicious sauce.