This Classic Baked Mostaccioli is perfect for a crowd, parties, and family meals! This recipe is my grandma's and is filled with ground beef, Italian sausage, mozzarella cheese, and the best marinara sauce! This easy baked pasta meal is ready in about 40 minutes and can be kept warm in a crockpot or slow cooker as a holiday, party, Thanksgiving or Christmas side! #pasta #bakedpasta #comfortfood #familymeal #holidayside #mostaccioli #homemade #maindish #dinnerrecipe #sidedish
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5 from 7 votes

Classic Baked Mostaccioli

The perfect weeknight family meal or holiday side dish! This versatile classic is a favorite in our home and is loved by everyone who tries it!
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Main Course, Main Dish
Cuisine: American, Italian
Keyword: Classic Baked Mostaccioli Recipe, Easy Mostaccioli Recipe with meat, Mostaccioli recipe for a crowd
Servings: 8 Servings
Calories: 648kcal
Author: Caitlyn Erhardt


  • 48 Oz Perfect Marinara Sauce or 2 jars of your favorite red pasta sauce
  • 1/2 lb Mild Italian Sausage
  • 1/2 lb Ground Beef
  • 1 Yellow Onion Chopped
  • 2 Tsp Minced Garlic
  • 1 Bay Leaf
  • 1 Tsp Italian Seasoning
  • 1 Tsp Dried Basil
  • 1 Cup Grated Parmesan
  • 3 Cups Shredded Mozzarella
  • 16 Oz Dried Rigatoni or Mostaccioli Pasta


  • Combine Italian sausage, ground beef and chopped onion in a large, deep skillet and mash it into smaller pieces. Cook over medium-low heat until the meat is fully cooked through and no pink remains. About 10 minutes. Add the minced garlic and cook another 1-2 until fragrant. Drain grease and return meat to skillet. 
  • Add Perfect Marinara Sauce, bay leaf, Italian seasoning, basil and grated Parmesan to the same skillet as the meat. Stir to combine and cover and bring to a simmer. 
  • While the sauce is simmering, cook your dried pasta according to package instructions. 
  • Preheat oven to 350 degrees. Combine meat sauce, cooked pasta and 2 cups of mozzarella cheese in a 13x9 baking dish and stir until combined. Top with the remaining mozzarella cheese and cook on the middle rack until cheese is melted. About 15-20 minutes. Serve warm and enjoy!
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  • Leftover Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freezer Option: Cooked mostaccioli can be stored in a freezer bag or container for up to 3 months. 
  • Make Ahead Option: Follow recipe prep instructions and store uncooked and combined mostaccioli in the fridge for up to 24 hours. When ready to eat follow recipe baking instructions. 
  • Crockpot Option: Baked mostaccioli can be placed in the crockpot on WARM to keep fresh for hours. Stir occasionally to avoid the pasta from sticking to the bottom. 
  • Re-warming Instructions: Microwave: Place pasta in a microwave fast bowl and cover. Warm for 60 seconds or until warmed through. Oven: Place in a large baking dish and bake at 350 for 15 minutes until warmed through. Crockpot: Place in crockpot on LOW for 1 hour. After 1 hour switch to WARM and stir. 


Calories: 648kcal | Carbohydrates: 81.9g | Protein: 30.8g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 64mg | Sodium: 1300mg | Potassium: 1218mg | Fiber: 9.2g | Sugar: 26.5g | Calcium: 110mg | Iron: 9.7mg
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