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Baked Cheesy Mostaccioli

Total Time

Prep: 35 min. Bake: 25 min.


6 servings

My friends and family often request this favorite. Because the sauce works well with several Italian meals, I make a large batch to use for weekday dinners or last-minute company. —Dayna Brohm, Gold Canyon, Arizona


  • 3 cups uncooked mostaccioli
  • 1 pound ground beef
  • 1/2 pound bulk Italian sausage
  • 1 small onion, chopped
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped fresh mushrooms
  • 1 garlic clove, minced
  • 1 can (15 ounces) crushed tomatoes
  • 2 cans (8 ounces each) tomato sauce
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon sugar
  • 2 cups shredded cheddar cheese, divided


  1. Preheat oven to 350°. Cook mostaccioli according to package directions for al dente; drain.
  2. Meanwhile, in a 6-qt. stockpot, cook beef, sausage, onion, peppers, mushrooms and garlic over medium-high heat 6-8 minutes or until meat is no longer pink and vegetables are tender, breaking meat into crumbles; drain.
  3. Stir in tomatoes, tomato sauce, Italian seasoning and sugar. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes to allow flavors to blend.
  4. Stir in 1-1/2 cups cheese and mostaccioli. Transfer to a greased 13x9-in. baking dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted.

Nutrition Facts

1-1/2 cups: 589 calories, 31g fat (13g saturated fat), 104mg cholesterol, 1000mg sodium, 45g carbohydrate (8g sugars, 5g fiber), 35g protein.

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