Mostaccioli Bake Recipe
Mostaccioli Bake Recipe photo by Taste of Home

Mostaccioli Bake Recipe

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This homey lasagna-style casserole from Dorothy Bateman of Carver, Massachusetts will appeal to the whole family. There's plenty of spaghetti sauce to keep the layers of tender pasta and spinach-cheese mixture moist. "It's a hearty main dish that can be made early in the day, refrigerated and baked at dinnertime," Dorothy notes.
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 8 servings


  • 8 ounces uncooked mostaccioli
  • 1 egg
  • 1 egg white
  • 2 cups (16 ounces) 1% cottage cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
  • 2/3 cup shredded Parmesan cheese, divided
  • 1/3 cup minced fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2-1/2 cups meatless spaghetti sauce, divided

Nutritional Facts

1 cup: 286 calories, 7g fat (4g saturated fat), 42mg cholesterol, 837mg sodium, 35g carbohydrate (0g sugars, 4g fiber), 21g protein Diabetic Exchanges:1-1/2 starch, 2 lean meat 2 vegetabl


  1. Cook pasta according to package directions. Meanwhile, in a large bowl, combine the egg, egg white, cottage cheese, spinach, 2/3 cup mozzarella cheese, 1/3 cup Parmesan cheese, parsley, salt and pepper; set aside. Drain pasta; stir in 2 cups spaghetti sauce.
  2. Layer half of the pasta mixture in a greased 11-in. x 7-in. baking dish coated with cooking spray. Layer with spinach mixture, remaining pasta mixture and remaining spaghetti sauce.
  3. Cover and bake at 350° for 35-40 minutes or until bubbly. Uncover; sprinkle with remaining mozzarella and Parmesan cheeses. Bake 5 minutes longer or until cheese is melted. Yield: 8 servings.
Originally published as Mostaccioli Bake in Light & Tasty October/November 2003, p57

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Reviewed Feb. 18, 2012

"I tried this recipe last night, and it was so good.We invited friends over, and told them I was trying it for the first time. They said this was definately " a keeper". It can be made early in the day, and refrigerated, and baked before serving. I also cooked Italian sausage, sliced it in 1/2 slices, and layered it between the 2 layers of pasta. So easy, and so delicious! I used penne, because I couldn't find mostaccioli anywhere."

Reviewed Feb. 1, 2012

"I also didnt use mostaccioli pasta, i used penne"

Reviewed Feb. 1, 2012

"This was very easy and very good. I didnt put in the spinach, only because i didnt have any on hand, but i added some browned hamburger meat to the pasta and spaghetti sauce to make it more of a full meal.. Yumm!"

Reviewed Jan. 21, 2012

"OOPS.... Typo - I meant (2) Teaspoons of the dry Taco seasoning (Not 2 tablespoons). Taste & then add more if necessary...."

Reviewed Jan. 21, 2012

"I finally made this....very good. I also steamed & used fresh spinach (be sure & squeeze out the water from cooked spinach). I also added a doze of dried oregano & dried Italian seasoning. But I also added 2 tablespoons of dry Taco Seasoning (get the big jar at Costco & use it a lot to add a little kick to many dishes that would otherwise be too bland - works great). I didn't have Mostaccioli pasta - so I just used Rigatoni... think Penne pasta would also work good."

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