18 Delicious Baked Mostaccioli Recipes for Every Occasion

Craving a hearty, crowd-pleasing pasta dish? Mostaccioli is the answer—whether you need a quick weeknight dinner, a cozy comfort meal, or a showstopper for your next gathering. Baked to bubbly perfection, these 18 mostaccioli recipes are packed with flavor, easy to customize, and guaranteed to satisfy. From cheesy classics to creative twists, there’s a dish here for every occasion. Let’s dig in!

Classic Baked Mostaccioli with Italian Sausage

This hearty, cheesy baked mostaccioli is a crowd-pleaser—packed with savory sausage, tender pasta, and a rich tomato sauce that begs for seconds.

Ingredients

• 12 oz mostaccioli pasta
• 1 lb Italian sausage (casings removed)
• 1 (24 oz) jar marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp crushed red pepper flakes (optional)
• 1 tbsp olive oil
• Salt and black pepper to taste

Instructions

1. Preheat oven to 375°F. Cook mostaccioli according to package directions until al dente; drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add Italian sausage, breaking it into crumbles with a spoon. Cook for 6–8 minutes until browned. Drain excess fat.
3. Stir in marinara sauce, garlic powder, oregano, red pepper flakes (if using), 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 5 minutes.
4. Toss cooked pasta with the sausage mixture, then transfer to a greased 9×13-inch baking dish. Top evenly with mozzarella and Parmesan.
5. Bake for 20 minutes until bubbly and cheese is golden. Let rest 5 minutes before serving.

The crispy cheese topping contrasts perfectly with the saucy, meaty pasta underneath—comfort food at its finest.

Tip: For extra depth, swap half the marinara for fire-roasted crushed tomatoes.

Cheesy Baked Mostaccioli with Mozzarella

This hearty, crowd-pleasing pasta bake is pure comfort—layered with melty mozzarella, rich tomato sauce, and tender mostaccioli for a dish that’s as easy to make as it is to devour.

Ingredients

• 12 oz mostaccioli pasta
• 2 cups shredded mozzarella cheese, divided
• 1 (24 oz) jar marinara sauce
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish with olive oil.
2. Cook mostaccioli according to package instructions until al dente. Drain and return to the pot.
3. Stir in marinara sauce, 1 cup mozzarella, Parmesan, garlic powder, basil, salt, and black pepper until evenly coated.
4. Transfer the pasta mixture to the baking dish and top with remaining 1 cup mozzarella.
5. Bake for 20–25 minutes until the cheese is bubbly and golden at the edges.

The gooey mozzarella pulls apart in strings, while the garlicky tomato sauce soaks into every nook of the pasta—perfect for Sunday dinners or potluck shortcuts.

Tip: For extra crispiness, broil for the last 2 minutes (watch closely!).

Vegetarian Baked Mostaccioli with Spinach

This cheesy, comforting baked mostaccioli is packed with tender spinach and a rich tomato sauce—perfect for a cozy weeknight dinner that feels special.

Ingredients:

• 12 oz mostaccioli pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 (24 oz) jar marinara sauce
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• 5 oz fresh baby spinach
• 1 (15 oz) container ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Cook the mostaccioli according to package instructions until al dente; drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant. Stir in marinara sauce, oregano, red pepper flakes (if using), and spinach. Cook for 3–4 minutes until spinach wilts.
3. In a bowl, mix ricotta, Parmesan, salt, and black pepper. Toss the cooked pasta with the tomato-spinach sauce, then fold in the ricotta mixture.
4. Transfer to a greased 9×13-inch baking dish and top with mozzarella. Bake for 20–25 minutes until bubbly and golden.

The ricotta melts into the pasta, creating a creamy texture that balances the tangy tomato sauce and fresh spinach beautifully.

Tip: For extra flavor, broil for the last 2 minutes to crisp up the cheese topping—just keep an eye on it!

Spicy Baked Mostaccioli with Pepperoni

This Spicy Baked Mostaccioli with Pepperoni is a crowd-pleasing pasta bake with just the right kick—perfect for weeknights when you crave something hearty but fuss-free.

• 12 oz mostaccioli pasta
• 1 (24 oz) jar marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 4 oz sliced pepperoni, divided
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp garlic powder
• 1 tbsp olive oil
• 1/4 cup chopped fresh basil

1. Preheat oven to 400°F. Cook mostaccioli according to package instructions until al dente, then drain and return to the pot.
2. Toss the pasta with marinara sauce, olive oil, crushed red pepper flakes, and garlic powder until evenly coated.
3. Fold in half the pepperoni and 1/2 cup mozzarella cheese. Transfer to a greased 9×13-inch baking dish.
4. Top with remaining mozzarella, Parmesan, and pepperoni. Bake for 20–25 minutes until bubbly and golden.
5. Garnish with fresh basil before serving.

The crispy pepperoni edges and gooey cheese make this bake irresistible—plus, the red pepper flakes add just enough heat to keep things interesting.

Tip: For extra spice, swap regular pepperoni for hot Calabrese slices!

Creamy Baked Mostaccioli Alfredo

This comforting pasta bake combines tender mostaccioli with a rich, garlicky Alfredo sauce—plus a golden, cheesy crust that’ll have everyone reaching for seconds.

Ingredients

• 12 oz mostaccioli pasta
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp dried Italian seasoning
• 2 cups shredded mozzarella cheese, divided
• ¼ cup chopped fresh parsley (for garnish)

Instructions

1. Preheat oven to 375°F. Cook mostaccioli according to package instructions until al dente; drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant. Pour in heavy cream, then whisk in Parmesan, 1 tsp salt, ½ tsp pepper, and ½ tsp Italian seasoning. Simmer for 3–4 minutes until slightly thickened.
3. Remove skillet from heat. Stir in cooked mostaccioli and 1 cup mozzarella until evenly coated. Transfer to a greased 9×13-inch baking dish and top with remaining 1 cup mozzarella.
4. Bake for 20–25 minutes until bubbly and the cheese is golden. Garnish with fresh parsley before serving.

The magic here? The Alfredo sauce bakes into the pasta, creating a luxuriously creamy texture without being overly heavy.

Tip: For extra depth, add a pinch of nutmeg to the sauce—it subtly enhances the Parmesan’s richness.

Baked Mostaccioli with Meatballs

This hearty, cheesy baked mostaccioli is a crowd-pleaser—tender pasta, savory meatballs, and gooey mozzarella come together in one comforting dish.

Ingredients:

• 12 oz mostaccioli pasta
• 1 lb frozen Italian-style meatballs (or homemade)
• 24 oz marinara sauce (about 3 cups)
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Cook mostaccioli according to package instructions until al dente. Drain and toss with 1 tbsp olive oil.
2. In a large bowl, mix cooked pasta, marinara sauce, 1 tsp garlic powder, 1 tsp dried basil, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
3. Spread half the pasta mixture into a 9×13-inch baking dish. Arrange meatballs evenly on top, then cover with remaining pasta. Sprinkle 2 cups mozzarella and 1/2 cup Parmesan over everything.
4. Bake for 25–30 minutes until cheese is bubbly and golden. Let rest 5 minutes before serving.

The crispy cheese topping contrasts perfectly with the tender pasta and juicy meatballs—it’s like a deconstructed meatball sub in casserole form!

Tip: For extra flavor, brown frozen meatballs in a skillet before baking.

Garlic Parmesan Baked Mostaccioli

This creamy, cheesy baked mostaccioli is packed with garlicky goodness and a crispy parmesan topping—comfort food at its finest!

Ingredients:

• 12 oz mostaccioli pasta
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 tsp salt
• ½ tsp black pepper
• 1 ½ cups shredded mozzarella cheese, divided
• ½ cup grated parmesan cheese, plus 2 tbsp for topping
• ¼ cup chopped fresh parsley

Instructions:

1. Preheat oven to 375°F. Cook mostaccioli according to package instructions until al dente; drain and set aside.
2. In a large saucepan, melt 3 tbsp unsalted butter over medium heat. Add 4 cloves garlic, minced and sauté for 30 seconds until fragrant. Whisk in 2 tbsp all-purpose flour and cook for 1 minute.
3. Gradually pour in 2 cups whole milk and 1 cup heavy cream, whisking constantly until smooth. Simmer for 3–4 minutes until slightly thickened. Stir in 1 tsp salt and ½ tsp black pepper.
4. Remove from heat and fold in 1 cup shredded mozzarella cheese and ½ cup grated parmesan cheese until melted. Toss sauce with cooked mostaccioli and transfer to a greased 9×13-inch baking dish.
5. Sprinkle remaining ½ cup mozzarella and 2 tbsp parmesan on top. Bake for 20 minutes until bubbly and golden. Garnish with ¼ cup chopped fresh parsley.

The double-cheese sauce clings perfectly to every noodle, while the crispy parmesan topping adds a satisfying crunch. Tip: For extra depth, add a pinch of red pepper flakes to the sauce!

Baked Mostaccioli with Roasted Vegetables

This hearty baked mostaccioli is packed with caramelized roasted veggies and gooey cheese—comfort food at its finest!

Ingredients:

• 12 oz mostaccioli pasta
• 1 medium zucchini, diced (about 2 cups)
• 1 red bell pepper, diced (about 1 cup)
• 1 small eggplant, diced (about 2 cups)
• 3 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp dried Italian seasoning

Instructions:

1. Preheat oven to 425°F. Toss zucchini, bell pepper, and eggplant with 2 tbsp olive oil, 1/2 tsp salt, and black pepper. Spread on a baking sheet and roast for 20 minutes, stirring halfway, until tender and slightly charred.
2. Meanwhile, cook mostaccioli according to package directions until al dente. Drain and return to pot.
3. Toss pasta with marinara sauce, roasted vegetables, remaining 1 tbsp olive oil, 1/2 tsp salt, and Italian seasoning. Transfer to a greased 9×13″ baking dish.
4. Sprinkle mozzarella and Parmesan evenly over top. Bake at 375°F for 15 minutes, then broil for 2–3 minutes until bubbly and golden.

The roasted veggies add a smoky depth that pairs perfectly with the rich, cheesy pasta—no one will guess how simple it is to make!

Tip: For extra crunch, mix panko breadcrumbs with the Parmesan before sprinkling on top.

Three-Cheese Baked Mostaccioli

This rich, gooey pasta bake is a crowd-pleaser, with layers of tender mostaccioli, tangy marinara, and a trio of melty cheeses—comfort food at its finest.

Ingredients:

• 12 oz mostaccioli pasta
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Cook mostaccioli according to package instructions until al dente, then drain and toss with 1 tbsp olive oil.
2. In a bowl, mix marinara sauce, ricotta, 1 tsp garlic powder, 1 tsp dried basil, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Layer half the pasta in a greased 9×13″ baking dish, then spread half the sauce mixture on top. Sprinkle with 1/2 cup mozzarella and 1/4 cup Parmesan. Repeat layers.
4. Bake uncovered for 25 minutes until bubbly and golden. Let rest 5 minutes before serving.

The ricotta keeps the bake extra creamy, while the Parmesan adds a savory depth that balances the sweetness of the marinara.

Tip: For a crispy top, broil for the last 2–3 minutes—just watch closely!

Baked Mostaccioli with Marinara Sauce

This comforting baked mostaccioli is a crowd-pleaser—cheesy, saucy, and packed with classic Italian flavors that taste like Sunday dinner at Nonna’s.

Ingredients:

• 12 oz mostaccioli pasta
• 2 cups marinara sauce (homemade or store-bought)
• 1 cup ricotta cheese
• 1 1/2 cups shredded mozzarella cheese, divided
• 1/4 cup grated Parmesan cheese
• 1 tsp dried basil
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Cook mostaccioli according to package directions until al dente. Drain and toss with 1 tbsp olive oil.
2. In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, 1 tsp dried basil, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Stir the cooked pasta and marinara sauce into the cheese mixture until evenly coated. Transfer to a greased 9×13-inch baking dish.
4. Sprinkle remaining 1/2 cup mozzarella on top. Bake for 20–25 minutes until bubbly and golden at the edges.

The ricotta blend keeps the pasta extra creamy, while the top layer of mozzarella gets irresistibly crispy—no one can resist seconds!

Tip: For a meaty twist, brown 1/2 lb Italian sausage and layer it with the pasta before baking.

Baked Mostaccioli with Pesto and Cherry Tomatoes

This cozy baked pasta is a summer stunner, with sweet cherry tomatoes and vibrant pesto clinging to every noodle.

Ingredients:

• 12 oz mostaccioli pasta
• 2 cups cherry tomatoes, halved
• 1/2 cup basil pesto (store-bought or homemade)
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Cook mostaccioli according to package directions until al dente. Drain and return to pot.
2. Toss cooked pasta with 2 tbsp olive oil, 1/2 cup pesto, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Fold in cherry tomatoes, then transfer mixture to a greased 9×13-inch baking dish. Top with 1 cup mozzarella and 1/4 cup Parmesan.
4. Bake for 15-20 minutes until cheese is bubbly and tomatoes are slightly blistered. Let rest 5 minutes before serving.

The pesto infuses the pasta with herbaceous depth while the tomatoes burst with juicy brightness—no heavy cream sauce required!

Tip: For extra crunch, broil for the last 2 minutes to toast the cheese.

Baked Mostaccioli with Ground Beef and Ricotta

This hearty, cheesy baked mostaccioli is a crowd-pleaser—think tender pasta, savory beef, and creamy ricotta all baked to bubbly perfection.

Ingredients:

• 12 oz mostaccioli pasta
• 1 lb ground beef (85% lean)
• 1 (24 oz) jar marinara sauce
• 1 (15 oz) container whole-milk ricotta
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups shredded mozzarella cheese
• 2 tbsp chopped fresh basil (optional, for garnish)

Instructions:

1. Preheat oven to 375°F. Cook the mostaccioli according to package directions until al dente; drain and set aside.
2. In a large skillet over medium heat, brown the ground beef, breaking it into crumbles, until no pink remains (about 8 minutes). Drain excess fat, then stir in the marinara sauce.
3. In a bowl, mix the ricotta, egg, Parmesan, garlic powder, oregano, salt, and black pepper until smooth.
4. In a 9×13-inch baking dish, layer half the cooked pasta, followed by the ricotta mixture, then the remaining pasta. Pour the beef-marinara sauce evenly over the top and sprinkle with mozzarella.
5. Bake uncovered for 25 minutes until the cheese is melted and golden. Let rest 5 minutes before serving. Garnish with fresh basil if using.

The ricotta layer adds a luscious creaminess that sets this baked pasta apart—no one will guess how simple it is to make!

Tip: For extra flavor, swap half the ground beef with Italian sausage.

Baked Mostaccioli with Sun-Dried Tomatoes

This hearty baked mostaccioli is studded with tangy sun-dried tomatoes and gooey cheese—comfort food with a gourmet twist!

Ingredients:

• 12 oz mostaccioli pasta
• 1 (24 oz) jar marinara sauce
• 1/2 cup chopped oil-packed sun-dried tomatoes, drained
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 tsp dried basil
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Cook the mostaccioli according to package directions until al dente. Drain and return to the pot.
2. Toss the pasta with marinara sauce, sun-dried tomatoes, 1 cup mozzarella, Parmesan, 1 tsp dried basil, 1/2 tsp garlic powder, and 1/4 tsp red pepper flakes.
3. Drizzle a 9×13-inch baking dish with 1 tbsp olive oil, then spread the pasta mixture evenly. Top with remaining 1 cup mozzarella.
4. Bake uncovered for 20–25 minutes until bubbly and the cheese is lightly browned.

The sun-dried tomatoes add a punch of umami that balances the richness of the melted cheeses—no one will guess how simple it is to make!

Tip: For extra depth, stir 1 tbsp of the sun-dried tomato oil into the pasta before baking.

Baked Mostaccioli with Mushrooms and Onions

This hearty baked mostaccioli is packed with earthy mushrooms and sweet caramelized onions, all smothered in a rich tomato sauce and bubbly cheese—comfort food at its finest.

Ingredients:

• 12 oz mostaccioli pasta
• 2 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 (24 oz) jar marinara sauce
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1 1/2 cups shredded mozzarella
• 1/4 cup grated Parmesan
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Cook mostaccioli according to package directions until al dente; drain.
2. Heat olive oil in a large skillet over medium heat. Add onion and cook for 5 minutes until softened. Stir in mushrooms and cook for 6–8 minutes until golden. Add garlic, salt, black pepper, oregano, and red pepper flakes; cook for 1 minute.
3. Combine cooked pasta, mushroom mixture, and marinara sauce in a large bowl. Transfer to a greased 9×13″ baking dish. Top evenly with mozzarella and Parmesan.
4. Bake for 20 minutes until cheese is melted and bubbly. Broil for 1–2 minutes for a golden top if desired.

The caramelized onions add a subtle sweetness that balances the savory mushrooms and tangy marinara—every bite is a cozy hug.

Tip: For extra depth, swap half the marinara for fire-roasted crushed tomatoes.

Baked Mostaccioli with Chicken and Broccoli

This Baked Mostaccioli with Chicken and Broccoli is a hearty, comforting dish that comes together with minimal fuss—perfect for busy weeknights when you crave something satisfying.

• 12 oz mostaccioli pasta
• 2 cups cooked shredded chicken
• 2 cups broccoli florets, chopped small
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

1. Preheat oven to 375°F. Cook mostaccioli according to package directions until al dente; drain and return to the pot.
2. Toss the pasta with olive oil, garlic powder, oregano, salt, and black pepper until evenly coated.
3. Stir in marinara sauce, shredded chicken, and broccoli until well combined. Transfer to a greased 9×13-inch baking dish.
4. Sprinkle mozzarella and Parmesan evenly over the top. Bake for 20–25 minutes, until the cheese is bubbly and lightly browned.

The crispy, cheesy topping contrasts perfectly with the tender pasta and veggies underneath—no one will guess how simple it was to make!

Tip: For extra flavor, swap the marinara for a garlic Alfredo sauce or add a pinch of red pepper flakes before baking.

Baked Mostaccioli with Sausage and Peppers

This hearty baked mostaccioli is a crowd-pleaser, packed with savory sausage, sweet peppers, and gooey cheese—comfort food at its finest!

Ingredients:

• 12 oz mostaccioli pasta
• 1 lb Italian sausage (casings removed)
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 small onion, diced
• 3 cloves garlic, minced
• 24 oz marinara sauce
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1 1/2 cups shredded mozzarella
• 1/2 cup grated Parmesan
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Cook mostaccioli according to package directions until al dente; drain.
2. Heat olive oil in a large skillet over medium-high. Add sausage, breaking it into crumbles, and cook until browned (5–6 minutes). Transfer to a plate.
3. In the same skillet, sauté onion, bell peppers, and garlic until softened (4–5 minutes). Stir in marinara sauce, oregano, red pepper flakes, salt, and black pepper. Simmer 2 minutes.
4. Toss cooked pasta with the sauce mixture and sausage. Transfer to a greased 9×13″ baking dish. Top evenly with mozzarella and Parmesan.
5. Bake 20–25 minutes until bubbly and cheese is golden. Let rest 5 minutes before serving.

The crispy cheese topping contrasts perfectly with the tender pasta and smoky-sweet peppers—it’s a bite you’ll crave!

Tip: For extra depth, use half sweet and half hot Italian sausage.

Baked Mostaccioli with Zucchini and Eggplant

This Baked Mostaccioli with Zucchini and Eggplant is a hearty, veggie-packed twist on the classic pasta bake—perfect for feeding a crowd or meal prepping with ease.

• 12 oz mostaccioli pasta
• 1 medium zucchini, diced (about 2 cups)
• 1 small eggplant, diced (about 2 cups)
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

1. Preheat oven to 375°F. Cook mostaccioli according to package directions until al dente; drain and set aside.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add zucchini and eggplant; sauté for 6–8 minutes until softened. Stir in 1 tsp oregano, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Toss cooked pasta with the sautéed veggies and 2 cups marinara sauce. Transfer to a greased 9×13-inch baking dish. Top evenly with 1 cup mozzarella and 1/2 cup Parmesan.
4. Bake for 20–25 minutes until the cheese is bubbly and lightly browned. Let rest for 5 minutes before serving.

The eggplant melts into the sauce for a silky texture, while the zucchini keeps a slight bite—making every forkful satisfyingly balanced.

Tip: For extra depth, swap half the marinara for fire-roasted tomato sauce.

Baked Mostaccioli with Fresh Basil and Mozzarella

This cozy, cheesy baked mostaccioli is a crowd-pleaser—layered with tangy marinara, fresh basil, and melty mozzarella for a comforting weeknight dinner.

Ingredients

• 12 oz mostaccioli pasta
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese, divided
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves, thinly sliced
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F. Cook mostaccioli according to package directions until al dente; drain and toss with 1 tbsp olive oil.
2. In a large bowl, mix the pasta with 2 cups marinara sauce, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Spread half the pasta mixture in a greased 9×13-inch baking dish. Sprinkle with 1 cup mozzarella and half the basil. Repeat layers, ending with remaining 1 cup mozzarella and 1/4 cup Parmesan.
4. Bake for 20–25 minutes until bubbly and golden. Let rest 5 minutes before serving.

The fresh basil brightens up the rich, cheesy layers, while the Parmesan adds a savory crunch to the top. Tip: For extra depth, stir 1/2 tsp red pepper flakes into the marinara.

Conclusion

With 18 mouthwatering baked mostaccioli recipes, there’s something here for every craving and occasion! Whether you’re cooking for a crowd or a cozy night in, these dishes are sure to impress. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these delicious meals too. Happy cooking!