Baked Mostaccioli Recipe
Baked Mostaccioli Recipe photo by Taste of Home

Baked Mostaccioli Recipe

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I came across this recipe several years ago, and it has been a hit with my family ever since. My children especially enjoy the unique noodles! It's ideal to take to our church potlucks, because it serves a large group.—Darlene Carlson, Jamestown, North Dakota
TOTAL TIME: Prep: 55 min. Bake: 30 min.
MAKES:10-12 servings
TOTAL TIME: Prep: 55 min. Bake: 30 min.
MAKES: 10-12 servings


  • 8 ounces uncooked mostaccioli
  • 1-1/2 pounds ground beef
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1 can (28 ounces) diced tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1 can (4 ounces) sliced mushrooms
  • 1/2 cup water
  • 1 to 1-1/4 teaspoons salt
  • 1 teaspoon sugar
  • 1 teaspoon dried basil
  • 1/8 teaspoon pepper
  • 1 bay leaf
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Nutritional Facts

1 piece: 271 calories, 11g fat (5g saturated fat), 49mg cholesterol, 593mg sodium, 23g carbohydrate (6g sugars, 3g fiber), 20g protein


  1. Preheat oven to 350 °. Cook mostaccioli according to package directions; drain and set aside. Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute. Drain.
  2. Stir in tomatoes, tomato sauce and paste, mushrooms, water, salt, sugar, basil, pepper and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.
  3. Discard bay leaf. Stir in mostaccioli. Spoon half into a 13x9-in. baking dish. Sprinkle with mozzarella cheese; layer with remaining meat mixture. Sprinkle with Parmesan cheese.
  4. Cover and bake 30-35 minutes or until heated through. Let stand 5 minutes before serving. Yield: 10-12 servings.
Originally published as Baked Mostaccioli in Country Ground Beef 1993, p55

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed Apr. 7, 2015

"A classic pasta supper my family devours every time! So easy and such flavor makes it a great one for holidays too!"

Reviewed Nov. 2, 2014

"This was a hit! I also used a half pound of italian sausage and highly recommend the addition. I used a 16 oz sauce instead of 8 oz. It was not dry at all"

Reviewed Aug. 17, 2014

"Excellent recipe! I doubled this for a potluck, and it came out great!"

Reviewed May. 19, 2014

"Made the recipe using Quinoa with onion and garlic in beef broth in place of ground meat b/c being pregnant, ground meat makes me vomit. Smells delicious! Can't wait! Also added diced zucchini and yellow squash to give it more body."

Reviewed Dec. 6, 2013

"Great recipe, I would recommend using a half pound of spicy Italian sausage as well."

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