Baked Mostaccioli: A Delicious, Cheesy Italian Pasta Bake

Serving: Serve the baked mostaccioli with a side of garlic bread and a fresh salad for a complete Italian-inspired meal.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for 15-20 minutes until heated through.
Variants:

Vegetarian Baked Mostaccioli: Omit the sausage and add extra vegetables like bell peppers, mushrooms, or spinach to the sauce for a hearty, meatless version.
Spicy Baked Mostaccioli: Add extra red pepper flakes or a dash of hot sauce to the marinara sauce for a spicy kick.
Meat Lover’s Baked Mostaccioli: Add ground beef, pepperoni, or meatballs for an extra meaty version of the dish.
FAQ:

Q: Can I use a different type of pasta for this recipe?
A: Yes, you can use other types of pasta such as ziti, rigatoni, or penne. Just make sure the pasta is similar in size to mostaccioli for even cooking.

Q: Can I make baked mostaccioli ahead of time?
A: Yes, you can assemble the dish ahead of time, cover it with foil, and refrigerate it for up to 24 hours. Bake it the next day when ready to serve.

Q: Can I freeze baked mostaccioli?
A: Yes, you can freeze the unbaked casserole for up to 2 months. Just cover it tightly with foil and plastic wrap. When ready to bake, thaw it in the fridge overnight and bake as directed.

This baked mostaccioli is a family favorite that combines the best of Italian flavors in one delicious dish. With its cheesy, saucy goodness and crispy golden top, it’s sure to become a regular in your dinner rotation!