Baked Mostaccioli Recipe
Baked Mostaccioli Recipe photo by Taste of Home
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Baked Mostaccioli Recipe

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4.5 28 31
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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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everydaymomsmeals User ID: 6318150 224376
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!"

rganderson22 User ID: 2224675 16843
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"

dschultz01 User ID: 1076910 46052
Reviewed Aug. 17, 2014

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

BakesGlutenFree User ID: 6779127 43679
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."

tohild User ID: 7523463 16842
Reviewed Dec. 6, 2013

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

Policewife User ID: 7266877 16839
Reviewed May. 19, 2013

"I made this in the morning for a party & then reheated & served in my slow cooker in the evening. All of my guests loved this dish. Everyone thought this was catered with the rest of the food. People were raving about it & wanted to take some home. I do suggest making a double batch if you'll be serving it for a party. Very very good."

christycincy User ID: 6445428 46050
Reviewed Feb. 12, 2013

"Yum-o! Very good and easy. Followed the recipe as is. The leftovers were very good also!"

bkdill User ID: 4874590 19845
Reviewed Jan. 24, 2013

"Just made it and I like it very much. I used Monterey Jack Cheese and Moz. cheese because that is what I had on hand. Turned out very good. My husband will like it too!"

bonneealtis User ID: 1701435 44657
Reviewed Sep. 20, 2012

"My family loves this recipe and I make it all the time. It is great for a crowd and I can make it up the day before and bake it the next day for dinner. I have even made a double batch and frozen some (before I baked it) for later use. I do not measure the cheese so I am sure I add more than called for."

ValerieMS User ID: 4364700 43658
Reviewed Aug. 9, 2012

"I've made this dish many times and there are never any leftovers."

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