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Four Cheese Baked Mostaccioli for Ultimate Comfort Wins

This Four Cheese Baked Mostaccioli is a comforting dinner option with layers of cheesy goodness, perfect for busy weeknights or gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 12 oz Mostaccioli Pasta can substitute with penne rigate
For the Meat Sauce
  • 1 lb Italian Sausage or ground turkey as a leaner option
  • 1 lb Ground Beef can substitute with additional sausage
  • 1 medium Yellow Onion substitute shallots for a milder flavor
  • 3 cloves Garlic fresh recommended, garlic powder can be used
  • 1 cup Heavy Whipping Cream or half-and-half
  • 14.5 oz Diced Tomatoes fresh tomatoes can be used instead
  • 2 tbsp Tomato Paste omit if necessary
  • 2 tsp Italian Seasoning homemade mixes can enhance flavor
For the Cheese Mixture
  • 15 oz Ricotta Cheese cottage cheese is a substitute
  • 1 cup Parmesan Cheese or Reggiano/Pecorino
  • 5 oz Goat Cheese feta cheese can be an alternative
  • 1 large Egg omit for dairy-free options
For the Topping
  • 8 oz Fresh Mozzarella shredded mozzarella is an option
Seasoning
  • to taste Salt
  • to taste Black Pepper

Equipment

  • large pot
  • large skillet
  • mixing bowl
  • 9x13 baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather all ingredients on the counter.
  2. In a large pot, bring salted water to a boil and add the mostaccioli pasta. Cook for 1 minute less than package directions, then drain.
  3. In a large skillet, heat over medium heat, adding Italian sausage, ground beef, and onion. Cook until browned and translucent. Add garlic and cook for an additional minute.
  4. Stir in heavy whipping cream, diced tomatoes, tomato paste, and Italian seasoning. Allow to simmer for about 5 minutes.
  5. In a mixing bowl, combine ricotta, ½ cup of grated parmesan, goat cheese, beaten egg, and a pinch of salt and pepper. Mix well.
  6. Add the drained mostaccioli to the skillet with the meat sauce, stirring to combine.
  7. In greased 9x13 baking dishes, layer 3 cups of the pasta mixture, half of the cheese mixture, the remaining pasta, and finally the rest of the cheese mixture.
  8. Bake uncovered for 25 minutes. In the last 5 minutes, sprinkle fresh mozzarella and remaining parmesan on top.
  9. Remove from oven and let it rest for about 5 minutes before serving.

Notes

Undercook pasta to maintain firmness. Adjust goat cheese quantity based on taste preference. Allow layers to settle before slicing for better presentation.