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+ servings

Baked Mostaccioli

Sue Lau
No ratings yet
Prep Time 15 mins
Cook Time 45 mins
Course Main Dish
Cuisine American, Italian
Servings 8
Calories 618 kcal


  • oblong baking dish or lasagna pan


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


  • 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.


From the kitchen of palatablepastime.com


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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