Why You’ll Love this Comforting Mostaccioli
Comfort food lovers, this mostaccioli recipe will quickly become your go-to for family dinners.
I’ve found that the combination of tender ground sirloin, tangy tomatoes, and gooey American cheese creates the perfect balance of flavors that even picky eaters can’t resist.
What makes this dish special? It’s the layering technique. Those mostaccioli noodles soak up all that savory sauce, while the reduced-fat cheese keeps things from feeling too heavy.
And can we talk about how amazing your kitchen will smell while it’s baking? Trust me, you’ll have everyone asking what’s for dinner before you even call them to the table.
What Ingredients are in Comforting Mostaccioli?
Creating a delicious mostaccioli for your family dinner couldn’t be easier when you have the right ingredients on hand. This classic Italian-American casserole combines tender pasta, savory meat sauce, and gooey cheese for a meal that brings everyone to the table.
I always find that having everything measured and ready before starting makes the cooking process so much smoother, especially on busy weeknights when time is precious.
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 1/2 pound ground sirloin
- 15 ounces diced tomatoes
- 6 ounces tomato paste
- 1/2 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 bay leaf
- 1/2 pound mostaccioli noodles
- 1/4 pound reduced-fat American cheese
While the recipe calls for reduced-fat American cheese, you could certainly swap in other varieties if you prefer. Mozzarella offers that classic stretchy cheese pull, while provolone adds a sharper flavor profile.
And don’t worry if you can’t find mostaccioli noodles specifically—penne or ziti make perfect substitutes since they’ve similar shapes that catch and hold the sauce beautifully.
Just remember that the quality of your ground sirloin will greatly impact the final flavor, so choose the freshest meat possible for best results.
How to Make this Comforting Mostaccioli
The beauty of mostaccioli is in its simple preparation that delivers such satisfying results. Start by sautéing 1/2 cup of chopped onion with 1/2 pound of ground sirloin and 1 minced garlic clove in a large skillet. Cook this mixture until the meat has nicely browned and the onions have become tender and translucent, releasing all those wonderful aromatic flavors that signal good things are happening in the kitchen.
There’s something so comforting about the sizzle of meat and onions cooking together, isn’t there? It’s the soundtrack of countless family dinners.
Once your meat mixture is ready, it’s time to create that rich tomato sauce that makes mostaccioli so irresistible. Stir in 15 ounces of diced tomatoes, 6 ounces of tomato paste, and 1/2 cup of water, mixing well to combine all elements. Season with 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and don’t forget to add that single bay leaf—it might seem small, but it adds a subtle depth that you’d definitely miss if it weren’t there.
While your sauce simmers and melds those flavors together, cook 1/2 pound of mostaccioli noodles according to package directions, making sure to keep them al dente since they’ll continue cooking in the oven.
The final assembly is where this dish really comes together. Take your 1/4 pound of reduced-fat American cheese and cut it into small slices for even melting. In a casserole dish, create alternating layers of cooked noodles, meat sauce, and cheese slices, building a beautiful stratification of flavors.
Pop this creation into a 350-degree oven for about 20-30 minutes, until everything is warmed through and the cheese has melted into that perfect gooey consistency that stretches from plate to fork. I always find myself peeking through the oven door during those last few minutes, watching as the cheese bubbles and the edges get just slightly crispy—arguably the best part of any baked pasta dish.
Comforting Mostaccioli Substitutions and Variations
While our classic mostaccioli recipe is absolutely delicious as written, who doesn’t love having options to personalize a dish?
I often swap the ground sirloin for Italian sausage when I’m craving something with a bit more kick. Not a fan of American cheese? Try mozzarella or provolone instead for that irresistible cheese pull.
Vegetarians in your family? Simply replace the meat with sautéed mushrooms and zucchini. Those little chunks of veggies soak up all that tomato goodness.
And for a creamier version, I sometimes stir in a dollop of ricotta before baking. Divine.
What to Serve with Comforting Mostaccioli
Every great pasta dish deserves equally delightful side companions, and mostaccioli is no exception. I always serve mine with a crisp Caesar salad—those crunchy romaine leaves and tangy dressing perfectly balance the rich tomato sauce.
Garlic bread is another must-have, because who doesn’t love sopping up that delicious sauce? For something lighter, I’ll roast some seasonal vegetables—zucchini, bell peppers, and asparagus work beautifully.
When I’m feeling fancy, I add a simple antipasto platter with olives, cheeses, and marinated artichokes.
Can’t decide? Just open a bottle of medium-bodied red wine. Problem solved.
Final Thoughts
After preparing this mostaccioli recipe countless times for my family, I’ve come to appreciate its remarkable versatility and crowd-pleasing power.
This humble pasta dish strikes the perfect balance between comfort and convenience, making it my go-to for busy weeknights and special gatherings alike.
What I love most about mostaccioli is how it welcomes adaptation.
Got extra veggies in the fridge? Toss them in. Prefer spicier flavors? Add some red pepper flakes.
The basic formula remains foolproof, and the memories created around the table are priceless.
Isn’t that what family cooking is all about?
Mostaccioli
Ingredients
Equipment
Method
- In a large skillet, sauté the chopped onion, minced garlic, and ground sirloin until the meat is browned and onions are tender.
- Add the diced tomatoes, tomato paste, and water to the skillet. Stir to combine thoroughly.
- Season with salt and pepper, then add the bay leaf. Allow the sauce to simmer while preparing the pasta.
- Cook the mostaccioli noodles according to package directions, keeping them al dente as they will continue cooking in the oven.
- Cut the American cheese into small slices for even melting.
- In a casserole dish, create alternating layers of cooked noodles, meat sauce, and cheese slices.
- Bake in a preheated 350°F oven for 20-30 minutes, until heated through and the cheese has melted completely.
