One-Pan Mostaccioli with Italian Sausage: A Hearty Midwest Pasta Bake Classic

Classic Baked Mostaccioli with Italian Sausage

This hearty mostaccioli recipe combines tender penne pasta with a rich, meaty sauce and plenty of melted cheese for the ultimate Italian-American comfort food. Perfect for family dinners, potlucks, or meal prep, this dish delivers all the flavor of lasagna with half the effort!

Why You’ll Love This Mostaccioli Recipe

There’s something incredibly satisfying about a bubbling dish of pasta, sauce, and cheese fresh from the oven. This mostaccioli (also known as baked penne) hits all the right notes with its:

• Perfect texture – Slightly al dente pasta with a crispy cheese top
• Make-ahead friendly – Can be assembled up to 24 hours before baking
• Crowd-pleasing flavor – Who doesn’t love pasta and cheese?
• Freezer-friendly – Make a double batch and freeze half for later

What is Mostaccioli?

Mostaccioli refers to both a type of pasta (similar to penne but with a smooth exterior) and the popular baked dish made with this pasta. In American Italian cuisine, “mostaccioli” often refers to a baked pasta casserole featuring penne pasta in a meat sauce topped with cheese – similar to a less complex lasagna. This dish is particularly popular in the Midwest, especially around St. Louis and Chicago.

Ingredients for the Best Mostaccioli

• 1 pound penne pasta (or mostaccioli pasta if available)
• 2 teaspoons olive oil
• 1 medium onion, finely diced
• 1 red bell pepper, diced
• 1 pound Italian sausage (mild or hot, casings removed)
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon red pepper flakes (optional)
• 2 (24-ounce) jars marinara sauce
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese, divided
• ¼ cup chopped fresh parsley
• Salt and black pepper to taste

How to Make Perfect Baked Mostaccioli

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Cook the penne pasta in a large pot of salted boiling water until just al dente (about 2 minutes less than package directions). Drain and set aside.
3. Heat olive oil in a large pot over medium heat. Add the diced onion and red bell pepper and cook until the onion is translucent, about 5 minutes.
4. Add the Italian sausage to the pot, breaking it apart with a wooden spoon. Cook until browned and no longer pink, approximately 8-10 minutes. Drain excess fat if necessary.
5. Add the minced garlic, dried oregano, dried basil, and red pepper flakes. Cook for 1 minute until fragrant.
6. Pour in the marinara sauce and bring to a simmer. Let cook for 5 minutes, then season with salt and pepper to taste.
7. Combine the cooked pasta with the sauce mixture, stirring gently to coat every piece.
8. Transfer half of the pasta mixture to the prepared baking dish. Sprinkle with 1 cup of mozzarella and ½ cup of Parmesan cheese.
9. Add the remaining pasta mixture and top with the remaining mozzarella and Parmesan cheese.
10. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes until the cheese is bubbly and golden.
11. Let stand for 10 minutes before serving. Garnish with fresh chopped parsley.

Chef’s Tips for the Ultimate Mostaccioli

• Pasta choice matters: While traditional mostaccioli pasta has a smooth exterior, penne rigate (with ridges) holds sauce better and is perfectly acceptable to use.
• Don’t overcook the pasta: Keep it slightly undercooked as it will continue cooking in the oven.
• Customize your protein: Ground beef, turkey, or even plant-based crumbles can substitute for the Italian sausage.
• Cheese options: Try adding ricotta between layers for a more lasagna-like consistency, or mix in some provolone for extra flavor.
• Make it ahead: Assemble up to 24 hours before baking. Just add 10-15 minutes to the baking time if coming straight from the refrigerator.

Storing and Freezing Your Mostaccioli

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Baked mostaccioli freezes beautifully for up to 3 months. Portion into individual servings for quick lunches or freeze the entire dish (in a freezer-safe container).

Reheating: Thaw overnight in the refrigerator and reheat in a 350°F oven until warmed through (about 20-30 minutes for a full dish). Individual portions can be microwaved for 2-3 minutes.

What to Serve with Mostaccioli

Round out your Italian-inspired meal with these perfect pairings:

• Garlic bread or crusty Italian bread
• Simple green salad with Italian dressing
• Roasted or steamed vegetables
• Caesar salad
• A good bottle of Chianti or Sangiovese

Nutrition Information

310 calories |
40g carbohydrates |
14g protein |
12g fat |
4g saturated fat |
25mg cholesterol |
772mg sodium |
5g fiber |
2g sugar

Whether you’re feeding a crowd or looking for a comforting family dinner, this classic mostaccioli delivers rich Italian flavors in every bite. The combination of tender pasta, savory meat sauce, and melty cheese creates a dish that will have everyone coming back for seconds!