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Classic Baked Mostaccioli

Prep 15 min
Total 45 min
Servings 8

Baked mostaccioli, baked ziti, baked penne—whatever you call this easy dish, if it’s not a staple weeknight meal in your house, it should be. Get all the flavors of lasagna, minus the fuss, in this endlessly customizable pasta bake. MORE + LESS -

Wholefully

November 4, 2016

Ingredients

lb mild or hot Italian sausage

large onion, diced

cloves garlic, minced

pound mostaccioli pasta, cooked and drained

jar (25.5 oz) Muir Glen™ organic pasta sauce

cups shredded mozzarella cheese

1/2

cup shredded Parmesan cheese

Steps

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1

Preheat oven to 350°F. In a large skillet over medium-high heat, brown the Italian sausage until cooked through, about 10 minutes. Add in the onion and garlic, and cook until just tender and translucent, about 3 minutes. Make sure to scrape up the browned bits on the bottom of the pan.
2

In a large mixing bowl, stir together the Italian sausage mixture, cooked pasta and pasta sauce until well combined.
3

Layer half of the pasta mixture into the bottom of a 9x13-inch baking dish and top with half of the mozzarella cheese and half of the Parmesan cheese. Spoon the remaining pasta mixture into the dish to form a second layer.
4

Top with remaining mozzarella and Parmesan cheeses. This double-decker layering approach means there will be plenty of cheesy flavor throughout the whole dish.
5

Bake in preheated oven for 15-20 minutes, or until the cheese is brown and bubbly. Remove from oven and let rest for 10 minutes before serving. Garnish with fresh parsley, if desired.

Expert Tips

This recipe works with any kind of Italian sausage, so use hot, mild or a combination of each—whatever you like best!
Shred your own cheeses for the most ooey, gooey, melty results.
Serve with a Caesar salad, garlic bread and a nice bottle of wine.
Baked Mostaccioli. Baked Ziti. Baked Penne. Bakey Cheesy Pasta (that’s what we call it in our house). They’re all different names for the same comforting dish—tube-shaped pasta baked with rich-sauce and lots of ooey-gooey cheese. Mostaccioli, ziti and penne look a little different, but they taste the same. You won’t be able to tell the difference under all that glorious sauce and cheese, so use what’s handy! The key to this weeknight-friendly baked mostaccioli is to use a good quality jarred pasta sauce. We love any of the Muir Glen Organic Pasta Sauces, but if you want to use homemade, go for it! I recommend making your favorite recipe in bulk and storing it in the freezer so you can still get the convenience of a ready-made sauce on busy nights. This recipe keeps it simple with just Italian sausage, pasta, cheese, onion, garlic and pasta sauce, but it’s begging for you to customize it. Add in mushrooms, peppers, spinach, Alfredo sauce, different cheeses. I promise, you can’t mess this up. As far as the pasta choice, that can be easily customized, too. Go whole wheat, go gluten free, go tri-color—whatever you have kicking around the house will work.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 570
Calories from Fat: 210

% Daily Value

Total Fat: 24g; 36%
Saturated Fat 9g 45% Trans Fat 0g
Cholesterol: 45mg; 16%
Sodium: 1230mg; 51%
Potassium: 270mg; 8%
Total Carbohydrate: 60g; 20%
Dietary Fiber 4g 19% Sugars 6g
Protein: 28g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 2%; 2%
Calcium: 30%; 30%
Iron: 15%; 15%

Exchanges:

3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Baked Mostaccioli. Baked Ziti. Baked Penne. Bakey Cheesy Pasta (that’s what we call it in our house). They’re all different names for the same comforting dish—tube-shaped pasta baked with rich-sauce and lots of ooey-gooey cheese.

Mostaccioli, ziti and penne look a little different, but they taste the same. You won’t be able to tell the difference under all that glorious sauce and cheese, so use what’s handy!

The key to this weeknight-friendly baked mostaccioli is to use a good quality jarred pasta sauce. We love any of the Muir Glen Organic Pasta Sauces, but if you want to use homemade, go for it! I recommend making your favorite recipe in bulk and storing it in the freezer so you can still get the convenience of a ready-made sauce on busy nights.

This recipe keeps it simple with just Italian sausage, pasta, cheese, onion, garlic and pasta sauce, but it’s begging for you to customize it. Add in mushrooms, peppers, spinach, Alfredo sauce, different cheeses. I promise, you can’t mess this up.

As far as the pasta choice, that can be easily customized, too. Go whole wheat, go gluten free, go tri-color—whatever you have kicking around the house will work.