Baked Mostaccioli combines smooth penne noodles with beef, meatballs and sauce in a baked pasta casserole  topped with melted cheese.

Baked Mostaccioli

By Sue Lau | Palatable Pastime

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Baked Mostaccioli is my recipe of the day with the blogging group Foodie Extravaganza. We post monthly on the first Wednesday for whichever  food holiday the group decides will be the theme.

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This month it is National Pasta Month. Camilla is hosting and has asked us to share our favorite noodle recipes.

I decided upon Mostaccioli which is a baked casserole that is quite often found in the Midwest in places like St. Louis (my hometown) as well as Chicago. These cities have quite a local population of Italian immigrants that goes way back.

What are Mostaccioli Noodles?

The  noodles used in mostaccioli  are the penne lisce noodles. These are essentially smooth penne pasta. And the others are called penne rigate. Which just means those penne noodles have ridges. Also similar are ziti noodles.  Those are longer and more narrow than penne pasta. Any of these can be used in this recipe.

Is Ridged Pasta Better?

Italians generally like penne rigate. Since the ridges hold the sauce to them better. But others can argue that the smooth pasta releases less starch into the water. Because of the slightly longer cooking time. So in essence, that “cling” may be due to the starch alone.

I don’t see much difference myself. And in fact, some pasta companies will market mostaccioli noodles with the ridged penne rigate.

Mostaccioli as Traditional Italian American Pasta

For me, mostaccioli is more a tradition in the Midwest. Many family restaurant will serve it  either with meat sauce or marinara. And you can also get meatballs added at extra charge.

Mostaccioli is also a wedding tradition. It  is part of a Midwestern trifecta of what to traditionally serve at the  buffet. Which was most often fried chicken, ham, and mostaccioli. At weddings, you will  likely not see the meatballs (for economical reasons). But it  is true comfort food.

Serving  Suggestions

At  home, it rivals baked spaghetti, baked Riggies (rigatoni) and lasagna as a casserole pasta of choice. Filling and delicious,  it will serve quite a few. Pair it with some salad and garlic bread and you’re all set.

Foodie Extravaganza

• Baked Mostaccioli by Palatable Pastime
• Blue Evolution Penne + Farming the Ocean by Culinary Adventures with Camilla
• Casunziei All’Ampezzana (Beet Filled Pasta with Poppy Seeds) by Tara’s Multicultural Table
• Chinese Pickled Mustard and Noodle Soup by Pandemonium Noshery
• Grain-Free Garbanzo Beans Pasta and Paneer Soup by Magical Ingredients
• Instant Noodles Shots by Sneha’s Recipe
• Karen’s Lasagna Bolognese by A Day in the Life on the Farm
• Meatball, Spinach and Tortellini al Brodo by Food Lust People Love
• One Pot Lasagne Soup by Our Good Life

Baked Mostaccioli

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First,  I have Lasagne for two  (or three!), made in a loaf  pan instead of a larger casserole, which is perfectly sized for a romantic meal or small family.

Cavatini

Next,  Cavatini has a trio of pasta shapes with three kinds of meat mixed with veggies and cheese and baked until piping hot.

Slow Cooker Spaghetti Sauce

Then I have Slow Cooker Spaghetti Sauce, which  combines beef and Italian sausage, vegetables and seasonings to  make a classic meat sauce for spaghetti.

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Rigatoni with Bolognese  Sauce

Finally,  I have Rigatoni with a meaty bolognese sauce from the slow cooker and a wine pairing.

Baked Mostaccioli

Baked Mostaccioli

Sue Lau

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Course Main Dish

Cuisine American, Italian

Servings 8

Calories 618 kcal

Equipment

• oblong baking dish or lasagna pan

Ingredients

  

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Meat Sauce:

• 1 pound lean ground beef
• 1 large onion (chopped)
• 1 green bell pepper (chopped)
• 1 tablespoon chopped garlic
• 2 teaspoons dried basil
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1 teaspoon black pepper
• 15 ounce can crushed tomatoes or passata sauce
• 25 ounces bottled marinara sauce
• 1 tablespoon granulated sugar

Pasta & Other:

• 16 ounces uncooked mostaccioli noodles (or penne pasta)
• 14 ounce package frozen Italian style meatballs
• 3 ounces diced pepperoni
• 8 ounces shredded mozzarella/provolone cheese mix or Italian blend shredded cheese

Instructions

 

• Preheat oven to 350F.
• Spray an oblong baking pan or lasagne/casserole dish with nonstick cooking spray and set aside.
• Cook pasta in boiling salted water according to package directions and drain.
• While pasta cooks, brown beef with onion, bell pepper, garlic and seasonings in a large deep skillet.
• Drain any accumulated fat.
• Add crushed tomatoes, marinara sauce and sugar to pan and stir well.
• Mix in the meatballs and pepperoni and simmer until meatballs have thawed and warmed.
• Combine sauce and pasta in a large mixing bowl and place in the baking dish.
• Top with shredded cheese.
• Bake for 25 minutes or until hot and cheese melted and slightly golden.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 618kcalCarbohydrates: 56gProtein: 40gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 88mgSodium: 1136mgPotassium: 1007mgFiber: 5gSugar: 10gVitamin A: 564IUVitamin C: 25mgCalcium: 130mgIron: 5mg

Keyword baked penne, Midwest recipes

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