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Baked Mostaccioli (with tomato cream sauce - Image 2

Baked Mostaccioli with Tomato Cream Sauce

This Baked Mostaccioli with a rich tomato cream sauce is a comforting Italian dish perfect for family dinners. It's easy to prepare and sure to be a crowd-pleaser.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound mostaccioli pasta or penne
  • 1 tablespoon olive oil
  • 1 pound ground beef or Italian sausage
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 28 ounces crushed tomatoes canned
  • 1 cup heavy cream
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes optional
  • 2 cups shredded mozzarella cheese divided
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

Equipment

  • Large pot for boiling pasta
  • Large skillet
  • 9x13 inch baking dish
  • Mixing bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the mostaccioli pasta according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if necessary.
  3. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  4. Pour in the crushed tomatoes, heavy cream, dried basil, dried oregano, and red pepper flakes (if using). Season with salt and pepper to taste. Simmer the sauce for 10-15 minutes, allowing the flavors to meld together.
  5. In a large mixing bowl, combine the cooked mostaccioli with the tomato cream sauce. Stir in 1 cup of shredded mozzarella cheese.
  6. Transfer the pasta mixture to a greased 9x13-inch baking dish. Sprinkle the remaining mozzarella cheese and grated Parmesan cheese over the top.
  7. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the edges are golden brown.
  8. Let the baked mostaccioli rest for 5-10 minutes before serving to allow the sauce to set. Serve hot and enjoy!

Notes

Chef's Tips:
• For a richer flavor, use Italian sausage instead of ground beef.
• Avoid overcooking the pasta initially, as it will continue to cook in the oven.
• Serve with a side salad and garlic bread for a complete meal.
Food Safety:
• Ensure the internal temperature of the baked mostaccioli reaches 165°F (74°C) to ensure food safety.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.