Best 15 Baked Mostaccioli Recipes

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Baked Mostaccioli is a classic Italian-American casserole that combines tender pasta, a rich and flavorful tomato sauce, and a creamy ricotta cheese filling. It's a hearty and satisfying dish that's perfect for a family dinner or a potluck. This recipe provides step-by-step instructions for making a delicious Baked Mostaccioli, along with variations for a meatless version and a slow-cooker version. With its cheesy, saucy goodness, this dish is sure to be a hit with everyone at the table. So gather your ingredients, preheat your oven, and let's get cooking!

Check out the recipes below so you can choose the best recipe for yourself!

BAKED MOSTACCIOLI



Baked Mostaccioli image

Do it like Donatelli's, and don't skimp on the cheese.

Provided by Food Network

Categories     main-dish

Yield Makes 3 quarts sauce and 4 servings

Number Of Ingredients 22

1/4 cup vegetable oil, divided
2 pounds lean ground beef
1 tablespoon minced garlic
Kosher salt
1 teaspoon freshly ground black pepper
1 small onion, diced
2 (12-ounce) cans tomato paste
1 (29-ounce) can tomato puree
1 (15-ounce) can crushed tomatoes, with juice
1 tablespoon beef base, such as Better Than Bouillon
1 tablespoon chicken base, such as Better Than Bouillon
1/2 cup grated Parmesan cheese
2 teaspoons steak seasoning, such as McCormick's Montreal Steak Seasoning
1 teaspoon garlic salt
1 teaspoon dried basil
1 teaspoon dried parsley
Vegetable oil, for the baking dish
1 pound dried mostaccioli, cooked al dente
3 1/2 to 4 cups meat sauce, warm or at room temperature
2 1/2 cups shredded whole-milk mozzarella cheese
2 1/2 cups shredded sharp Cheddar cheese
Shredded or grated Parmesan cheese, for garnish

Steps:

  • 1. To make the sauce: Heat 2 tablespoons of the vegetable oil in a large skillet over medium-high heat. Add the beef, garlic, salt to taste, and the pepper and cook, breaking up the meat with a wooden spoon, until the beef is browned. Set aside.
  • 2. Heat the rest of the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring a bit, until soft. Stir in all of the tomato products. Fill the tomato puree can with hot water, and stir in the beef and chicken base to dissolve. Add the mixture to the saucepan along with the Parmesan, steak seasoning, garlic salt, basil, and parsley, and bring to a simmer.
  • 3. Add the beef to the sauce, reduce the heat to low, and simmer, uncovered, for 1 hour, stirring occasionally. Taste and add salt, if necessary.
  • 4. To make the baked pasta: Preheat the oven to 350 degrees F. Lightly oil a 10-inch deep-dish pie plate.
  • 5. Toss the cooked pasta with 2 cups of the meat sauce and 11/2 cups each of the mozzarella and Cheddar cheeses. Mound the mixture in the pie dish and top with the rest of the meat sauce and the mozzarella and Cheddar. Place the pie dish on a baking sheet, and bake until bubbling and golden brown, 25 to 30 minutes. Top with the Parmesan cheese and serve hot.

EASY BAKED MOSTACCIOLI



Easy Baked Mostaccioli image

Simple hardy mostaccioli pasta dish that can be baked in a throw-away aluminum pan for easy clean up.

Provided by Alyssa Buschman

Time 1h15m

Yield 8

Number Of Ingredients 6

cooking spray
1 (16 ounce) package mostaccioli pasta
1 pound ground beef
1 ½ (26 ounce) jars spaghetti sauce
2 cups shredded mozzarella cheese
⅓ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
  • Bring a large pot of lightly salted water to a boil. Cook mostaccioli in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain.
  • Meanwhile, heat a nonstick pan over medium-high heat. Cook and stir ground beef until browned and crumbly, 5 to 10 minutes. Remove from the heat. Drain and discard grease. Add spaghetti sauce to the pan and mix with the beef.
  • Transfer beef mixture to the prepared baking dish. Spread evenly over the bottom and layer cooked pasta over top. Sprinkle with mozzarella and Parmesan cheeses. Cover with foil.
  • Bake in the preheated oven for 40 minutes. Remove foil and continue to bake until cheese is melted and lightly browned, about 10 more minutes.

Nutrition Facts : Calories 508.1 calories, Carbohydrate 60.5 g, Cholesterol 59.2 mg, Fat 17.2 g, Fiber 5.5 g, Protein 27.6 g, SaturatedFat 7.4 g, Sodium 821 mg, Sugar 14.3 g

BAKED MOSTACCIOLI



Baked Mostaccioli image

I came across this mostaccioli several years ago, and it has been a hit with my family ever since. It's ideal to take to our church potlucks, because it serves a large group.-Darlene Carlson, Jamestown, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 12 servings.

Number Of Ingredients 16

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 shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese

Steps:

  • 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. , 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. , 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. , Cover and bake 30-35 minutes or until heated through. Let stand 5 minutes before serving.

Nutrition Facts : Calories 271 calories, Fat 11g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 593mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 3g fiber), Protein 20g protein.

OVEN BAKED MOSTACCIOLI



Oven Baked Mostaccioli image

Make and share this Oven Baked Mostaccioli recipe from Food.com.

Provided by Donna S.

Categories     < 4 Hours

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb ground beef
1 medium green pepper, diced
1 medium onion, diced
1 (32 ounce) jar spaghetti sauce
1 (8 ounce) can tomato sauce
1 cup water
16 ounces mostaccioli pasta, cooked 8 minutes, drained and tossed with
1 -2 teaspoon vegetable oil
16 ounces mozzarella cheese, shredded and divided
1/2 cup parmesan cheese, grated

Steps:

  • Preheat oven to 350 degrees.
  • In large skillet, combine beef, green peppers and onion. Cook until meat has browned.
  • Stir in spaghetti sauce, tomato sauce and water. Bring to a boil, then simmer 5 minutes.
  • Pour 1 cup of meat sauce mixture into the bottom of a 9x13 baking dish.
  • Top with half of the pasta.
  • Then a layer of 2 cups of mozzarella cheese and all of the parmesan cheese.
  • For the next layer, add 2 cups of sauce, remaining pasta and mozzarella cheese.
  • Top with remaining sauce.
  • Bake at 350 degrees for 30-45 minutes or until hot and bubbly.
  • NOTE: To make ahead--completely assemble then refrigerate. Cook the assembled meal right before serving. You may have to add some cooking time because of the refrigeration. To make clean up easier, consider foil lining the baking dish. Easy clean up is so nice when entertaining!

MOSTACCIOLI (BAKED PASTA WITH CREAMY SAUCE & ITALIAN SAUSAG



Mostaccioli (Baked Pasta With Creamy Sauce & Italian Sausag image

Yummy pasta -- It makes a lot (2 9x13 pans) but could be easily halved. Everyone in my office is RAVING about this this week, and it's great b/c it can be adjusted to your own liking.

Provided by newspapergal

Categories     One Dish Meal

Time 1h5m

Yield 2 9x13 pans

Number Of Ingredients 12

2 (16 ounce) boxes penne pasta
2 tablespoons butter
3 tablespoons minced garlic
2 quarts heavy whipping cream
2 cups shredded parmesan cheese
1 lb mild Italian sausage
2 red bell peppers
25 -30 sliced mushrooms
15 roma tomatoes
fresh basil
diced garlic
olive oil

Steps:

  • Cook both boxes of noodles until they are semi done.
  • Drain and set aside, but do not rinse.
  • Melt 1 Tbsp butter in a saucepot.
  • Add minced garlic (more or less if desired).
  • Slowly add heavy whipping cream to melted butter and garlic mixture.
  • Bring sauce to a slow simmer, then add 2 cups shredded Parmesan cheese.
  • Stir until melted.
  • Let sauce simmer on low.
  • Break into pieces and brown Italian sausage.
  • Add 2 thinly sliced peppers to meat mixture.
  • When both are fully cooked, dump them into the sauce.
  • Saute sliced mushrooms in 1 Tbsp butter seasoned with salt and pepper.
  • When cooked, add to sauce.
  • Place tomatoes in a food processor and process until blended with chunks.
  • Add fresh basil to taste (don't be stingy - a lot is better).
  • Add diced garlic to taste.
  • Add olive oil.
  • Don't be afraid to start small and add more basil, garlic and oil as you go.
  • This tomato mixture can be made a day early; let set in refrigerator overnight.
  • Add this dish to the sauce.
  • Bring the huge pot to a boil, let it simmer just a minute or two.
  • Take the penne noodles and divide them into the two 9x13-inch pans, spreading them out evenly.
  • Divide sauce into each pan filled with the noodles and mix it with the noodles.
  • Sprinkle Parmesan cheese over the top of both pans.
  • Bake, uncovered, at 350 degrees for 20 to 25 minutes.

BAKED CHEESY MOSTACCIOLI



Baked Cheesy Mostaccioli image

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

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 13

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

Steps:

  • Preheat oven to 350°. Cook mostaccioli according to package directions for al dente; drain., 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., 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., 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 : Calories 589 calories, Fat 31g fat (13g saturated fat), Cholesterol 104mg cholesterol, Sodium 1000mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 5g fiber), Protein 35g protein.

ST. LOUIS ORIGINAL BAKED MOSTACCIOLI



St. Louis Original Baked Mostaccioli image

If you have been to a wedding in St. Louis you have had Mostaccioli. Some versions are good, some...well let's just say I hope you have avoided the versions that taste like canned tomato soup. This is not one of those, this, in my opinion is a little taste of heaven.

Provided by Kit_Kat

Categories     Penne

Time 55m

Yield 16 serving(s)

Number Of Ingredients 18

1 (29 ounce) can tomato sauce
1 (12 ounce) can tomato paste
1 (15 ounce) can crushed tomatoes
4 stalks celery, chopped
1 large onion, chopped
1 head garlic, minced
1/2 lb ground beef, browned
1/2 lb Italian sausage, browned
2 tablespoons sweet basil
2 tablespoons parsley
1 tablespoon oregano
2 teaspoons black pepper, ground
1 -2 tablespoon sugar
2 tablespoons olive oil
1 lb penne pasta
1 lb mozzarella cheese
1 cup parmesan cheese, shredded
fresh basil (to garnish)

Steps:

  • Brown sausage and ground beef in a skillet, set aside.
  • In a large sauce pan (4 qt.) or dutch oven combine all sauce ingredients and meats. Simmer over medium heat for 20-30 minutes, stirring occasionally.
  • Cover between stirring.
  • In a large pot cook pasta per package directions to al dente stage. Do not over cook. Drain pasta, return to pot, but not to heat. Place 1/2 of sauce recipe in with pasta and stir until combined.
  • Add 1 cup of Parmesan cheese and stir to combine.
  • In a large baking dish place approximately 1/4 of the sauce recipe in the bottom of the pan.
  • Add pasta/sauce mixture to baking dish.
  • Bake at 350 for 30 minutes. Remove from oven and top with remaining cheeses. return to oven for 5 minutes.
  • Increase oven temperature to Broil and watch constantly until cheese is bubbly and spotted with golden brown spots.

BAKED MOSTACCIOLI



Baked Mostaccioli image

Yum! This cheesy and easy casserole is fantastic and definitely feeds a crowd. The Italian sausage adds just the right amount of spice to the dish. The three types of cheese make the casserole super cheesy (and delicious). Beth's Baked Mostaccioli would be a simple weeknight meal.

Provided by Beth Pierce

Categories     Pasta

Time 55m

Number Of Ingredients 10

1 lb mostaccioli noodles
1 lb bulk Italian sausage
1 large green pepper seeded, veined and chopped
1 medium onion, chopped
4 garlic cloves, minced
5 c marinara sauce
1 1/2 c provel ropes or provolone shredded
1 1/2 c mozzarella, shredded
1/2 c Parmesan cheese
salt and pepper

Steps:

  • 1. Cook mostaccioli following box instructions and drain well.
  • 2. Brown sausage in skillet on medium heat. Remove sausage to plate; cover and keep warm.
  • 3. Add peppers and onions to the same skillet over medium-high heat. Cook 3-5 minutes or until edges of onions start to brown. Add garlic and cook 1 additional minute. Remove from heat.
  • 4. Combine the cooked sausage mixture, cooked mostacccioli, and marinara in a large casserole dish. Salt and pepper to taste. Sprinkle with provel, mozzarella and Parmesan.
  • 5. Bake at 350 degrees for 25-30 minutes or until cheese is melted and started to brown just a touch.

HEALTHY BAKED MOSTACCIOLI



Healthy Baked Mostaccioli image

I adapted this from the April/may 08 issue of Healthy Cooking. For a lowfat recipe, this is surprisingly satisfying.

Provided by Umberle

Categories     Poultry

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

8 ounces mostaccioli pasta, uncooked
1/2 lb lean ground turkey
1 small onion, chopped
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (6 ounce) can tomato paste
1/3 cup water
1 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups fat-free cottage cheese (16 oz)
1 teaspoon dried marjoram
6 ounces part-skim mozzarella cheese, shredded (about 1.5 cups)
1/4 cup parmesan cheese, shredded

Steps:

  • Cook mostaccioli according to package directions. Meanwhile, in a large saucepan, cook the turkey and onion over medium heat until the meat is no longer pink;drain if necessary.
  • Stir in the tomatoes, tomato paste, water, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  • In a small bowl, combine cottage cheese and marjoram; set aside.
  • Spread 1/2 cup meat sauce into an 9"x9" baking dish coated with cooking spray. Layer with half of the mostaccioli, meat sauce and mozzarella cheese. Top with cottage cheese mixture. Layer with remaining mostaccioli, meat sauce and mozzarella cheese. Sprinkle with Parmesan cheese.
  • Bake, uncovered, at 350 for 30-40 minutes or until bublby and heated through.

BAKED MOSTACCIOLI WITH THREE CHEESES



Baked Mostaccioli With Three Cheeses image

Make and share this Baked Mostaccioli With Three Cheeses recipe from Food.com.

Provided by Evan Edstrom

Categories     High In...

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

8 ounces uncooked mostaccioli pasta
2 tablespoons margarine or 2 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon dried basil leaves
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk (low fat)
1 1/4 cups shredded cheddar cheese, divided
1 cup shredded monterey jack cheese
1/2 cup fresh shredded parmesan cheese, divided
1 medium tomatoes, sliced (optional)

Steps:

  • Heat conventional oven to 375 degrees F.
  • Prepare mostaccioli as directed on package, rinse and drain, set aside.
  • In 2-quart souffle dish or 2-quart casserole, microwave margarine at high for 45 seconds or until melted. Stir in flour, basil, salt and pepper. Blend in milk. Microwave at high for 6 to 10 minutes, or until mixture thickens and bubbles, stirring with whisk every 2 minutes.
  • Stir in 1 cup Cheddar cheese, monterey jack cheese, and 1/4 cup Parmesan cheese. Stir to melt. Stir in cooked mostaccioli.
  • Arrange tomato slices on top of pasta mixture, if using. Sprinkle with remaining cheeses.
  • Bake for 30 to 35 minutes or until bubbly and lightly browned around edges.

BAKED SPINACH MOSTACCIOLI



Baked Spinach Mostaccioli image

Make and share this Baked Spinach Mostaccioli recipe from Food.com.

Provided by ratherbeswimmin

Categories     Spinach

Time 1h

Yield 10 serving(s)

Number Of Ingredients 5

1 (16 ounce) package mostaccioli pasta (cooked in lightly salted water, drained and divided)
1 (10 ounce) package frozen spinach, thawed and squeezed dry
1 (8 ounce) package mushrooms, halved
2 (28 ounce) jars spaghetti sauce
2 cups shredded mozzarella cheese

Steps:

  • Place half the cooked/drained mostaccioli in a lightly greased 2 1/2 quart casserole dish; top with spinach and mushrooms (sprinkle with a little salt and pepper).
  • Place remaining mostaccioli over mushroom mixture; pour spaghetti sauce over top.
  • Sprinkle with cheese.
  • Bake in a 350° oven for 30 minutes.

Nutrition Facts : Calories 375.4, Fat 10, SaturatedFat 3.7, Cholesterol 17.7, Sodium 975.1, Carbohydrate 55.6, Fiber 3.3, Sugar 16.6, Protein 16.1

BAKED MOSTACCIOLI WITH PEPPERS



Baked Mostaccioli with Peppers image

Make and share this Baked Mostaccioli with Peppers recipe from Food.com.

Provided by MizzNezz

Categories     Kid Friendly

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 9

2 tablespoons vegetable oil
1/2 lb ground beef
3 cups yellow peppers or 3 cups red peppers, cut into strips
1 cup sliced onion
1 (26 ounce) jar pasta sauce
1/2 cup grated parmesan cheese (, divided)
1 teaspoon oregano
2 cups shredded mozzarella cheese (, divided)
3 cups cooked mostaccioli pasta

Steps:

  • Heat oil in large skillet.
  • Brown the ground beef.
  • Add the peppers and onions.
  • Drain off any fat.
  • Stir in pasta sauce, 2 Tbs. parmesan, oregano, 1 cup mozzarella, and pasta.
  • Put mixture in a 13x9 baking dish.
  • Sprinkle with remaining mozzarella and parmesan.
  • Bake uncovered 30 minutes until hot and bubbly.

BAKED MOSTACCIOLI FLORENTINE



Baked Mostaccioli Florentine image

Make and share this Baked Mostaccioli Florentine recipe from Food.com.

Provided by Barb G.

Categories     Cheese

Time 1h

Yield 6-7 serving(s)

Number Of Ingredients 9

3 cups mostaccioli pasta or 3 cups other pastas, uncooked
3 cups spaghetti sauce
1/2 cup water
1 (8 ounce) package low-fat cream cheese, softened
1/2 cup milk
1 1/4 cups frozen spinach, chopped,thawed and squeezed dry
1/4 cup grated parmesan cheese
1/4 teaspoon ground nutmeg (optional)
1 cup shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 350 degrees; Cook pasta according to package directions for 7 minutes, drain.
  • In a large bowl, stir together spaghetti sauce and water, stir in pasta; In a medium bowl, stir together cream cheese and milk until smooth, stir in spinach, Parmesan cheese and nutmeg.
  • Spoon 1/2 of the pasta mixture into a 9x13-inch baking dish; Spread cream cheese mixture over pasta; spoon remaining pasta mixture on top; Cover with release foil, bake 30 minutes; remove foil, sprinkle with Mozzarella cheese; bake 5 minutes or until cheese melts.

DOROTHY'S BAKED MOSTACCIOLI



Dorothy's Baked Mostaccioli image

I don't know who the heck Dorothy is, but this is pretty good stuff. My husband tore this out of the paper,years back,when I was hospitalized,and begged me to make it when I was feeling better- so I did.Thanks, Dorothy, whoever you are!

Provided by HEP MEP

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1 lb Italian sausage, skin removed
1 green pepper, cored and thinly sliced
1 medium onion, cut in thin rings
1 (32 ounce) jar spaghetti sauce
1 cup water
16 ounces mostaccioli pasta or 16 ounces penne, cooked about 10 minutes drained and tossed with
1 -2 teaspoon olive oil
16 ounces mozzarella cheese, grated,divided
1/2 cup grated parmesan cheese

Steps:

  • Preheat oven to 350*.
  • In a large skillet,combine sausage,pepper and onion,cook until browned.
  • Stir in sauce and water.
  • Bring to a boil,then simmer about 5 minutes.
  • Put 1/2 cup of the sauce in a 9x12 baking dish.
  • Top with half the pasta and 2 cups mozzarella cheese.
  • Add remaining 3 cups sauce,remaining pasta and cheese.
  • Bake 30 minutes,or until done.

BAKED MOSTACCIOLI



BAKED MOSTACCIOLI image

Categories     Bake     Sausage

Yield 12 people

Number Of Ingredients 7

1# uncooked mostaccioli
1-1/2# italian sausage
1 jar (28 oz) meatless spagetti sauce
1 carton (15 oz) riccota cheese
2 cups shredded mazzarella cheese
1/2 cup grated romano cheese
1 egg

Steps:

  • Cook pasta according to directions. Brown sausage, drain fat. Add cooked pasta, spagetti sauce and sausage. In a large boel combine egg, ricotta cheese and mozzarella. spoon 1/2 the pasta mixture into a 3-quart baking dish; layer with cheese and the rest of the pasta mixture. Cover and bake at 400 degrees for40 minutes. uncover; top with romano cheese and bake for another 5 minutes.

Tips:

  • For a richer flavor, use a combination of Italian sausage and ground beef.
  • Add a pinch of red pepper flakes to the sauce for a little bit of heat.
  • If you don't have ricotta cheese, you can substitute cottage cheese.
  • Use a variety of cheeses in the filling to create a more complex flavor.
  • Top the mostaccioli with additional cheese before baking for a golden, bubbly crust.
  • Serve the mostaccioli with a side of garlic bread or a green salad.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Conclusion:

Baked Mostaccioli is a hearty, flavorful dish that is perfect for a weeknight dinner or a special occasion. It is easy to make and can be tailored to your own taste preferences. With its combination of pasta, cheese, and sauce, Baked Mostaccioli is sure to be a hit with everyone at the table.

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