Baked Mostaccioli is a super simple and tasty pasta with a blend of marinara and alfredo sauces. With only five ingredients, it comes together fast and is perfect for an easy dinner!
I have served this baked red & white mostaccioli as an easy weeknight dinner and at family gatherings because it makes a large size that should serve 8-10 people.
Mixing the marinara and alfredo makes a creamy blush sauce that takes it up a notch.
Baked Mostaccioli Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.
- Mostaccioli Noodles – Use your favorite brand.
- Tomato Sauce/Marinara – Use your favorite jarred tomato sauce or homemade marinara sauce.
- Alfredo Sauce – Again, we’re keeping it simple here and using jarred, but you can make alfredo sauce from scratch if that’s what you prefer.
- Ground Sirloin – I like to use ground sirloin because it’s lean and has great flavor. If you prefer ground or chuck, that will work as well, just make sure you drain the fat.
- Mozzarella Cheese – Shredded mozzarella cheese for topping the mostaccioli.
- Salt & Pepper – And whatever other seasonings you might want to use – dried onion, dried garlic, Italian seasoning, etc.
Is mostaccioli the same as penne?
Penne are tube shaped with angled cut ends and ridges. Mostaccioli has a smooth texture with angled edges. Either shape will work in this recipe.
Can you freeze baked mostaccioli?
Yes, you can freeze baked mostaccioli.
I would bake it per the directions below, let it cool, then double wrap it in foil and freeze for up to 3 months.
Once you’re ready to eat it, take it straight from the freezer to a 350 degree oven for 1 hour to ensure it is fully warmed through.
How long is mostaccioli good for in the fridge?
If you have leftovers, store them in airtight containers in the fridge for 3-5 days.
You can make this dish even quicker by skipping the meat. Or you could add in some spinach. Or, it’d be great just with the marinara and alfredo sauces. Totally customizable.
Tools you’ll need
- 9×13 Pan – I love that this one has a lid to easily store leftovers.
- Colander – When my husband bought me a colander with a handle I thought it was unnecessary. Then I loved it.
- Skillet – I bought this skillet last year and am really impressed with the quality. It’s perfect for browning the ground sirloin.
- Stirring Spoon – I’ve had this set for years (shown in the pictures) & it’s one of my favorites. I love that there’s a notch to rest it on the pan.
Need more baked pasta dishes? Try these:
- Chicken Alfredo Pasta Bake
- Baked Ziti with Sausage
- Cheesy Chicken Bacon & Kale Pasta Bake
- Cheesy Chicken Bacon Ranch Pasta
This was originally a sponsored conversation written by me on behalf of Ragu®. The opinions and text are all mine.