1 pound Mostaccioli pasta
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 pound ground beef or Italian sausage
1 (24-ounce) jar of your favorite marinara sauce
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese, divided
1 teaspoon Italian seasoning
Salt and pepper, to taste
Fresh basil for garnish (optional)
Directions:
Preheat the Oven: Set it to 375°F (190°C) to get ready for the magic to happen.
Pasta Prep: Boil Mostaccioli in salted water until al dente, then drain.
Sauté: In a skillet, heat olive oil and cook the onion and garlic until soft.
Brown the Meat: Add your choice of meat to the skillet, cooking until no pink remains. Drain any excess fat.
Simmer the Sauce: Add the marinara sauce to the meat, letting the flavors blend for a few minutes.
Combine: Toss the cooked pasta with the sauce, half the mozzarella, and half the Parmesan.
Bake: Transfer to a baking dish, top with the remaining cheese, and sprinkle with Italian seasoning. Bake for 25 minutes or until the cheese is bubbly and golden.
Rest and Serve: Let the dish cool slightly before serving, garnished with fresh basil if desired.
Variations & Tips:
Lighten it up with ground turkey and part-skim cheeses.
Get adventurous with roasted vegetables for added flavor and nutrition.
Prep ahead for an easy meal; it’s even freezer-friendly for future dinners.
Allowing the dish to rest post-baking ensures perfect serving and flavor integration.
Leftovers reheat well, offering a delicious encore of the night before.
Baked Mostaccioli is more than just a meal; it’s a testament to the joy of simple, good food shared with loved ones. Dive into this dish and let its comforting embrace and delicious flavors bring a taste of Italy straight to your table.
