Baked Mostaccioli

Baked Mostaccioli: A Hearty Italian Pasta Bake to Warm Your Soul

Embrace the comforting flavors of Italy with Baked Mostaccioli, a classic pasta bake that’s sure to become a staple in your recipe repertoire. This hearty dish features tender mostaccioli pasta, savory Italian sausage, vibrant vegetables, and a generous dose of melted cheese—all baked to perfection. Whether you’re hosting a family dinner or craving a cozy weeknight meal, this Baked Mostaccioli is guaranteed to satisfy your cravings and warm your soul with every bite. Let’s dive into the recipe and discover the magic of Italian comfort food!

Ingredients:

• 16 ounces mostaccioli pasta
• 1 lb bulk Italian sausage
• 1 large green pepper, seeded, veined, and chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4-5 cups marinara sauce or tomato sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Kosher salt and freshly ground black pepper, to taste

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the mostaccioli pasta according to the package instructions until al dente. Drain and set aside.
3. Brown the Sausage: In a large skillet over medium heat, cook the Italian sausage, breaking it up with a spoon, until browned and cooked through. Transfer the cooked sausage to a plate and set aside.
4. Sauté the Vegetables: In the same skillet, add the chopped green pepper and onion. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute.
5. Combine Ingredients: Return the cooked sausage to the skillet with the sautéed vegetables. Pour in the marinara sauce and stir to combine. Season with salt and pepper to taste.
6. Assemble the Bake: In the prepared baking dish, layer half of the cooked mostaccioli pasta. Top with half of the sausage and vegetable mixture, followed by half of the shredded mozzarella and grated Parmesan cheese. Repeat the layers with the remaining pasta, sausage mixture, and cheese.
7. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
8. Serve: Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden brown and bubbly. Let the Baked Mostaccioli cool for a few minutes before serving. Garnish with fresh parsley or basil, if desired.

Cook Notes and Variations:

• Customize with Vegetables: Feel free to add other vegetables to the dish, such as mushrooms, zucchini, or spinach, for extra flavor and nutrients.
• Spice it Up: If you prefer a spicier dish, use hot Italian sausage instead of mild, or add crushed red pepper flakes to the sauce for a kick of heat.
• Make it Creamy: For a creamy twist, stir in a dollop of ricotta cheese or cream cheese into the sauce before assembling the bake.

Keto and Low-Carb Versions:

Keto Version: To make a keto-friendly version of Baked Mostaccioli, you can substitute the mostaccioli pasta with zucchini noodles or shirataki noodles to reduce the carb content. Use a sugar-free marinara sauce or tomato sauce, and opt for Italian sausage without added sugars or fillers. Use full-fat mozzarella and Parmesan cheese, and be mindful of portion sizes to stay within your carb limits.

Low-Carb Version: For a lower-carb version, you can use whole wheat or gluten-free mostaccioli pasta to increase the fiber content and reduce the overall carb count. Choose a marinara sauce with no added sugars or make your own tomato sauce from scratch using fresh tomatoes and herbs. Reduce the amount of pasta used and increase the proportion of vegetables and protein to make the dish lower in carbs.

In conclusion, Baked Mostaccioli is a comforting and satisfying dish that brings together the flavors of Italy in a hearty pasta bake. With its tender pasta, savory sausage, and gooey melted cheese, it’s a meal that’s sure to please the whole family. Whether you’re cooking for a crowd or simply craving a cozy dinner at home, this Baked Mostaccioli recipe is a delicious way to enjoy the flavors of Italian comfort food. So gather your ingredients, preheat your oven, and get ready to enjoy a taste of Italy with this irresistible pasta bake!

Frequently Asked Questions (FAQs):

Q: Can I use different types of pasta for this recipe? A: Yes, you can use any short pasta shape you prefer, such as penne, rigatoni, or fusilli, in place of mostaccioli.

Q: Can I make this dish ahead of time? A: Yes, you can assemble the Baked Mostaccioli ahead of time and refrigerate it, covered, for up to 24 hours before baking. Just be sure to increase the baking time slightly if baking the dish straight from the refrigerator.

Q: Can I freeze leftovers? A: Yes, Baked Mostaccioli freezes well. Allow the dish to cool completely, then transfer individual portions or the entire dish to freezer-safe containers or resealable bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven or microwave.

Q: Can I use store-bought marinara sauce? A: Yes, store-bought marinara sauce works perfectly fine for this recipe. Choose your favorite brand or variety, or use homemade sauce if you prefer.

Q: Can I make this dish vegetarian? A: Yes, you can make a vegetarian version of Baked Mostaccioli by omitting the Italian sausage or replacing it with plant-based sausage or crumbled tofu for protein. Increase the amount of vegetables or add additional ingredients such as mushrooms or spinach for extra flavor and texture.