Chicago Baked Mostaccioli (1 Hour, 5 Mins Minutes)

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Chicago Baked Mostaccioli is a hearty and comforting pasta dish, popular in the Windy City and beloved for its rich flavors and satisfying nature. This dish features mostaccioli pasta, a tube-shaped pasta similar to penne, baked in a flavorful tomato-based meat sauce and smothered in melted cheese.

It’s a crowd-pleaser, perfect for family dinners, potlucks, or any occasion where a filling and delicious meal is desired. Let’s begin!

Ingredients

Units Scale
  • 1 lb mostaccioli pasta
  • 1 lb ground beef or Italian sausage
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 jar (24 oz) marinara sauce
  • 1 can (14.5 oz) diced tomatoes, drained
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 teaspoon Italian seasoning
  • Optional: red pepper flakes, fresh basil or parsley for garnish

Instructions

  1. Preheat Oven (10 minutes): Preheat your oven to 350°F (175°C).
  2. Cook Pasta (10 minutes): Meanwhile, cook the mostaccioli pasta in boiling salted water according to package instructions until al dente. Drain and set aside.
  3. Brown Meat (10 minutes): In a large skillet, heat olive oil over medium heat. Add the ground beef or Italian sausage, onion, and garlic. Cook until the meat is browned and the onion is tender. Drain excess fat.
  4. Add Sauce (3 minutes): Stir in the marinara sauce and diced tomatoes to the skillet. Add Italian seasoning, salt, pepper, and red pepper flakes if using. Simmer for about 5 minutes.
  5. Combine Pasta and Sauce (3 minutes): In a large bowl, mix the cooked pasta with the meat sauce.
  6. Layer in Baking Dish (3 minutes): In a greased 9×13 inch baking dish, spread half of the pasta mixture. Sprinkle with half of the mozzarella and Parmesan cheese. Repeat with the remaining pasta and cheese.
  7. Bake (25-30 minutes): Bake in the preheated oven until the cheese is melted and bubbly, and the edges are slightly browned.
  8. Garnish and Serve (5 minutes): Let the baked mostaccioli rest for a few minutes. Garnish with fresh basil or parsley if desired, then serve.

Notes

Chicago baked mostaccioli is best served hot and fresh from the oven. For a vegetarian version, omit the meat and add vegetables like bell peppers or mushrooms.

You can also mix ricotta cheese into the pasta layers for added creaminess. This dish is a fantastic way to feed a large group and is sure to be a hit with its comforting and rich flavors. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Find it online: https://www.heresyourdinner.com/chicago-baked-mostaccioli-1-hour-5-mins-minutes/