Whether you’re craving cozy comfort food or need a quick weeknight dinner solution, mostaccioli pasta is your versatile friend. These tube-shaped noodles soak up sauces beautifully and bake into hearty casseroles. We’ve gathered 24 mouthwatering recipes that will inspire pasta lovers to get cooking—from classic Italian dishes to creative twists. Dive in and discover your new favorite mostaccioli meal!
Classic Baked Mostaccioli with Meat Sauce
Just as winter’s chill settles in, a comforting baked pasta dish becomes the ultimate culinary hug. Classic Baked Mostaccioli with Meat Sauce is that quintessential family meal—a hearty, savory, and deeply satisfying casserole where tender pasta tubes are enveloped in a rich, slow-simmered sauce, all crowned with a golden, bubbling cheese crust. Let’s build this classic from the ground up, ensuring every layer is perfectly executed.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 65 minutes
Ingredients
– 1 pound dried mostaccioli pasta
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 1 pound ground beef (85% lean)
– 1/2 pound Italian sausage, casings removed
– 1 (28-ounce) can San Marzano tomatoes, crushed by hand
– 1 (6-ounce) can tomato paste
– 1 cup dry red wine
– 2 cups low-sodium beef broth
– 2 teaspoons dried oregano
– 1 teaspoon dried basil
– 1/2 teaspoon crushed red pepper flakes
– Kosher salt and freshly ground black pepper
– 1 pound whole-milk mozzarella cheese, grated
– 1 cup freshly grated Parmigiano-Reggiano cheese
– 1/4 cup fresh Italian parsley, finely chopped
Instructions
1. Preheat your oven to 375°F (190°C).
2. Bring a large pot of heavily salted water to a rolling boil.
3. Add the dried mostaccioli pasta and cook for 2 minutes less than the package’s al dente instruction, about 8-10 minutes.
4. Drain the pasta in a colander, drizzle with 1 tablespoon of extra-virgin olive oil to prevent sticking, and set aside.
5. In a large Dutch oven or heavy-bottomed pot, heat the remaining 1 tablespoon of extra-virgin olive oil over medium-high heat until shimmering.
6. Add the finely diced yellow onion and cook, stirring frequently, until translucent and lightly golden, about 5-7 minutes.
7. Add the minced garlic and cook for 1 minute until fragrant.
8. Add the ground beef and Italian sausage, breaking it up with a wooden spoon, and cook until no pink remains and the meat is well-browned, about 8-10 minutes.
9. Tip: Pour off and discard any excess rendered fat for a sauce that is rich but not greasy.
10. Stir in the tomato paste and cook for 2 minutes to caramelize slightly and deepen its flavor.
11. Deglaze the pot by pouring in the dry red wine, scraping up any browned bits (fond) from the bottom, and simmer until the wine is reduced by half, about 3-4 minutes.
12. Add the hand-crushed San Marzano tomatoes, beef broth, dried oregano, dried basil, and crushed red pepper flakes.
13. Season generously with kosher salt and freshly ground black pepper.
14. Bring the sauce to a simmer, then reduce the heat to low, partially cover, and let it cook gently for 30 minutes, stirring occasionally.
15. Tip: A long, slow simmer is key for developing a complex, layered flavor in your meat sauce.
16. After simmering, taste and adjust the seasoning with more salt and pepper if needed.
17. In a large mixing bowl, combine the cooked mostaccioli with about three-quarters of the finished meat sauce, stirring to coat every piece thoroughly.
18. Transfer the sauced pasta to a 9×13-inch baking dish, spreading it into an even layer.
19. Spoon the remaining quarter of the meat sauce evenly over the top of the pasta.
20. In a separate bowl, combine the grated whole-milk mozzarella and freshly grated Parmigiano-Reggiano.
21. Sprinkle the cheese mixture evenly over the entire surface of the casserole.
22. Tip: For an extra-crispy, golden top, place the baking dish on a preheated sheet pan to ensure even bottom heat.
23. Bake, uncovered, in the preheated oven for 25-30 minutes, or until the cheese is completely melted, bubbly, and spotted with golden brown.
24. Remove the casserole from the oven and let it rest for 10 minutes to allow the layers to set for cleaner slicing.
25. Garnish the baked mostaccioli with the finely chopped fresh Italian parsley just before serving.
Each forkful delivers a perfect harmony: the pasta retains a satisfying bite, the meat sauce is deeply savory with a hint of warmth from the pepper flakes, and the cheese forms a glorious, stretchy blanket. Enjoy it straight from the baking dish for a family-style feast, or pair a portion with a simple, crisp arugula salad dressed in lemon vinaigrette to cut through the richness.
Creamy Chicken Alfredo Mostaccioli
Perfect for a cozy weeknight dinner, this Creamy Chicken Alfredo Mostaccioli transforms simple ingredients into a decadent pasta dish. Preparing it involves a methodical approach to building a rich sauce and perfectly cooked pasta.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 12 ounces dried mostaccioli pasta
- 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmigiano-Reggiano cheese
- ¼ teaspoon freshly grated nutmeg
- 2 tablespoons finely chopped fresh flat-leaf parsley
Instructions
- Bring a large pot of generously salted water to a rolling boil over high heat.
- Season the chicken pieces evenly with 1 teaspoon of the kosher salt and ½ teaspoon of the black pepper.
- Heat the extra-virgin olive oil in a large, high-sided skillet over medium-high heat until it shimmers, about 2 minutes.
- Add the seasoned chicken to the skillet in a single layer, working in batches if necessary to avoid overcrowding.
- Sear the chicken for 5-7 minutes, turning occasionally, until golden brown on all sides and the internal temperature reaches 165°F. Tip: Letting the chicken develop a golden crust before moving it builds a flavorful fond in the pan.
- Transfer the cooked chicken to a clean plate and set aside.
- Add the dried mostaccioli pasta to the boiling water and cook according to package directions for al dente, typically 10-12 minutes.
- Reduce the skillet heat to medium and add the unsalted butter, swirling until melted and foamy.
- Add the minced garlic to the butter and sauté for 45-60 seconds, just until fragrant but not browned.
- Pour the heavy cream into the skillet, stirring to incorporate any browned bits from the bottom of the pan.
- Bring the cream to a gentle simmer, then reduce the heat to low and let it cook for 3-4 minutes to thicken slightly.
- Whisk in the freshly grated Parmigiano-Reggiano cheese until completely melted and the sauce is smooth.
- Stir in the remaining 1 teaspoon of kosher salt, ½ teaspoon of black pepper, and the freshly grated nutmeg.
- Drain the cooked pasta, reserving ½ cup of the pasta cooking water.
- Add the drained pasta and the reserved cooked chicken to the skillet with the Alfredo sauce.
- Toss everything together over low heat for 1-2 minutes until the pasta is well-coated and heated through. Tip: If the sauce seems too thick, add the reserved pasta water a tablespoon at a time to reach your desired consistency.
- Remove the skillet from the heat and stir in the finely chopped fresh flat-leaf parsley. Tip: Adding the parsley off the heat preserves its vibrant color and fresh flavor.
This dish yields a luxuriously creamy sauce that clings to every ridge of the al dente mostaccioli. The tender, seared chicken provides a savory contrast to the rich, nutty, and garlicky notes of the Alfredo. Try serving it in shallow bowls with a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
Vegetarian Mostaccioli with Roasted Red Peppers
Gathering around the table for a comforting pasta dish is one of life’s simple pleasures, and this vegetarian mostaccioli with roasted red peppers delivers both ease and elegance. Let’s walk through each step methodically to ensure perfect results, even if you’re new to the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 12 ounces dried mostaccioli pasta
– 2 large red bell peppers
– 2 tablespoons extra-virgin olive oil
– 3 cloves garlic, minced
– 1/2 teaspoon crushed red pepper flakes
– 1/4 cup dry white wine
– 1 (28-ounce) can San Marzano tomatoes, crushed by hand
– 1/2 cup freshly grated Parmigiano-Reggiano cheese
– 1/4 cup fresh basil leaves, chiffonade-cut
– Kosher salt and freshly ground black pepper, as needed
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Halve the red bell peppers lengthwise, remove the stems and seeds, and place them cut-side down on the prepared baking sheet.
3. Roast the peppers in the preheated oven for 20–25 minutes, until the skins are charred and blistered.
4. Transfer the roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen the skins—this makes peeling effortless.
5. Peel off the skins from the peppers, discard them, and slice the flesh into thin strips; set aside.
6. Bring a large pot of salted water to a rolling boil over high heat.
7. Add the mostaccioli pasta to the boiling water and cook according to package directions, about 10–12 minutes, until al dente.
8. While the pasta cooks, heat the extra-virgin olive oil in a large skillet over medium heat.
9. Add the minced garlic and crushed red pepper flakes to the skillet, sautéing for 1 minute until fragrant but not browned to avoid bitterness.
10. Pour in the dry white wine to deglaze the pan, scraping up any browned bits, and simmer for 2 minutes until reduced by half.
11. Stir in the hand-crushed San Marzano tomatoes and the sliced roasted red peppers, seasoning with kosher salt and freshly ground black pepper.
12. Simmer the sauce uncovered for 15 minutes, stirring occasionally, until it thickens slightly and the flavors meld.
13. Drain the cooked pasta, reserving 1/2 cup of the starchy pasta water.
14. Toss the drained pasta with the sauce in the skillet, adding splashes of the reserved pasta water as needed to achieve a silky, cohesive texture.
15. Remove the skillet from the heat and fold in the freshly grated Parmigiano-Reggiano cheese and chiffonade-cut basil leaves.
16. Plate the pasta immediately, garnishing with additional cheese and basil if desired.
With its tender pasta enveloped in a vibrant, slightly smoky sauce, this dish offers a delightful balance of sweet peppers and tangy tomatoes. The al dente mostaccioli holds the sauce beautifully, making each bite satisfyingly hearty—try serving it alongside a crisp arugula salad for a complete meal that highlights its rustic charm.
Spicy Sausage and Peppers Mostaccioli
Haven’t we all craved a comforting, robust pasta dish that comes together with minimal fuss yet delivers maximum flavor? This Spicy Sausage and Peppers Mostaccioli is exactly that—a one-pan wonder where sweet bell peppers and fiery Italian sausage meld into a rich, savory sauce that clings perfectly to every tube of pasta. Let’s walk through it step-by-step.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb hot Italian sausage, casings removed
– 2 tbsp extra-virgin olive oil
– 1 large yellow onion, finely diced
– 1 red bell pepper, julienned
– 1 green bell pepper, julienned
– 3 garlic cloves, minced
– 1 (28 oz) can San Marzano tomatoes, crushed by hand
– 1 tsp dried oregano
– ½ tsp crushed red pepper flakes
– 12 oz mostaccioli pasta
– ¼ cup freshly grated Parmigiano-Reggiano cheese
– Fresh basil leaves, torn, for garnish
– Kosher salt and freshly ground black pepper
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Heat the extra-virgin olive oil in a large, high-sided skillet or Dutch oven over medium-high heat until it shimmers, about 1 minute.
3. Add the hot Italian sausage, breaking it into small, crumbled pieces with a wooden spoon. Cook until browned and cooked through, 6-8 minutes, then transfer to a plate using a slotted spoon, leaving the rendered fat in the pan.
4. Tip: The fond (browned bits) left in the pan is packed with flavor—don’t discard it.
5. Reduce the heat to medium and add the finely diced yellow onion to the skillet. Sauté until translucent and just beginning to soften, about 4 minutes.
6. Add the julienned red and green bell peppers. Cook, stirring occasionally, until they soften and develop slight char marks, 6-7 minutes.
7. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to let it burn.
8. Pour in the hand-crushed San Marzano tomatoes, along with their juices. Add the dried oregano and crushed red pepper flakes. Season with 1 teaspoon of kosher salt and ½ teaspoon of freshly ground black pepper.
9. Bring the sauce to a gentle simmer, then reduce the heat to low. Partially cover and let it simmer for 15 minutes to allow the flavors to marry.
10. While the sauce simmers, add the mostaccioli pasta to the boiling water. Cook according to package instructions until al dente, typically 10-12 minutes.
11. Tip: Reserve 1 cup of the starchy pasta water before draining. This liquid is key for adjusting the sauce’s consistency later.
12. Drain the pasta and add it directly to the skillet with the simmering sauce.
13. Return the cooked sausage crumbles to the skillet. Toss everything together over low heat for 1-2 minutes, adding splashes of the reserved pasta water as needed to create a glossy, cohesive sauce that coats each piece of pasta.
14. Tip: Taste and adjust seasoning with salt and pepper only at this final stage, as the sausage and cheese will have added saltiness.
15. Remove the skillet from the heat. Stir in the freshly grated Parmigiano-Reggiano cheese until it melts into the sauce.
16. Divide the pasta among bowls. Garnish generously with torn fresh basil leaves.
Now, for the final touch. Notice how the al dente mostaccioli provides a satisfying chew against the tender, sweet peppers and savory sausage crumbles. The sauce, thickened by the starchy pasta water and cheese, clings beautifully, delivering a punch of garlic, oregano, and gentle heat in every bite. For a creative twist, serve it alongside a crisp, bitter greens salad to cut through the richness, or top with a dollop of fresh ricotta for added creaminess.
Three-Cheese Mostaccioli with Spinach
Unquestionably, a comforting baked pasta dish can transform an ordinary weeknight into something special, and this three-cheese mostaccioli with spinach delivers that cozy satisfaction with minimal fuss. Let’s walk through each step together to build layers of flavor and creamy texture, ensuring even a beginner can achieve delicious results.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 pound mostaccioli pasta
– 2 tablespoons extra-virgin olive oil
– 3 cloves garlic, minced
– 1/4 teaspoon crushed red pepper flakes
– 5 ounces fresh baby spinach
– 1 (28-ounce) can crushed San Marzano tomatoes
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1 cup whole-milk ricotta cheese
– 8 ounces low-moisture mozzarella cheese, shredded
– 1/2 cup Parmigiano-Reggiano cheese, finely grated
– 1/4 cup fresh basil leaves, thinly sliced
Instructions
1. Preheat your oven to 375°F (190°C).
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the mostaccioli pasta to the boiling water and cook for 9 minutes, stirring occasionally, until al dente.
4. Drain the pasta in a colander, reserving 1/2 cup of the pasta cooking water, and set aside.
5. Heat the extra-virgin olive oil in a large, oven-safe skillet over medium heat until shimmering.
6. Add the minced garlic and crushed red pepper flakes, sautéing for 1 minute until fragrant.
7. Stir in the fresh baby spinach and cook for 2-3 minutes, until wilted and any liquid has evaporated.
8. Pour in the crushed San Marzano tomatoes, kosher salt, and freshly ground black pepper, bringing the mixture to a simmer.
9. Reduce the heat to low and let the sauce simmer uncovered for 10 minutes to thicken slightly.
10. Remove the skillet from the heat and stir in the whole-milk ricotta cheese until fully incorporated.
11. Fold the drained mostaccioli and reserved pasta cooking water into the sauce, tossing to coat evenly.
12. Sprinkle the shredded low-moisture mozzarella cheese and finely grated Parmigiano-Reggiano cheese evenly over the top.
13. Transfer the skillet to the preheated oven and bake for 20 minutes, until the cheese is melted and bubbly with golden spots.
14. Remove from the oven and let rest for 5 minutes to set.
15. Garnish with thinly sliced fresh basil leaves before serving.
Remarkably creamy from the ricotta base, this baked pasta offers a satisfying contrast between the tender mostaccioli and the vibrant, garlicky tomato sauce studded with wilted spinach. For a creative twist, serve individual portions in ramekins topped with an extra sprinkle of Parmigiano-Reggiano and a drizzle of high-quality olive oil to enhance the rich, cheesy flavors.
Pesto Mostaccioli with Sun-Dried Tomatoes
Finally, let’s create a comforting pasta dish that’s perfect for busy weeknights yet elegant enough for company. This pesto mostaccioli with sun-dried tomatoes combines vibrant flavors with a satisfying texture, and I’ll guide you through each step methodically to ensure success.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces dried mostaccioli pasta
– 2 tablespoons extra-virgin olive oil
– 3 cloves garlic, minced
– 1 cup sun-dried tomatoes in oil, drained and julienned
– 1 cup prepared basil pesto
– ½ cup heavy cream
– ½ cup freshly grated Parmigiano-Reggiano cheese
– ¼ cup reserved pasta cooking water
– Kosher salt for pasta water
– Freshly cracked black pepper
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the dried mostaccioli pasta to the boiling water and cook according to package directions until al dente, about 10-12 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat.
4. Add 3 cloves of minced garlic to the skillet and sauté until fragrant and just beginning to turn golden, about 1 minute, being careful not to burn it.
5. Stir in 1 cup of julienned sun-dried tomatoes and cook for 2 minutes to warm through and release their oils.
6. Reduce the heat to low and add 1 cup of prepared basil pesto to the skillet, stirring to combine with the garlic and tomatoes.
7. Pour in ½ cup of heavy cream and stir continuously until the sauce is smooth and slightly thickened, about 2 minutes.
8. When the pasta is done, reserve ¼ cup of the starchy pasta cooking water before draining the mostaccioli in a colander.
9. Add the drained pasta directly to the skillet with the sauce, tossing to coat thoroughly.
10. If the sauce seems too thick, gradually add the reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
11. Remove the skillet from heat and stir in ½ cup of freshly grated Parmigiano-Reggiano cheese until melted and incorporated.
12. Season the dish with freshly cracked black pepper to taste, adjusting as needed.
13. Divide the pasta among four warmed serving bowls, ensuring each portion has an even distribution of sauce and tomatoes.
A silky, herbaceous pesto cream sauce clings beautifully to each tube of pasta, while the sun-dried tomatoes provide bursts of sweet-tart intensity. For a creative presentation, garnish with additional Parmigiano-Reggiano shavings and a drizzle of high-quality olive oil, or serve alongside a simple arugula salad to balance the richness.
Mushroom and Herb Mostaccioli Gratin
Baking a comforting pasta casserole is a wonderful way to bring warmth to the dinner table. This Mushroom and Herb Mostaccioli Gratin layers savory flavors and creamy textures into a satisfying, golden-topped dish that’s perfect for a family meal or casual entertaining.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
- 1 pound mostaccioli pasta
- 2 tablespoons extra-virgin olive oil
- 1 pound cremini mushrooms, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme leaves, finely chopped
- 1 teaspoon fresh rosemary, finely chopped
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk, warmed to 110°F
- 1 cup heavy cream
- 1 cup freshly grated Parmigiano-Reggiano cheese, divided
- 1 cup shredded Gruyère cheese
- ½ teaspoon freshly grated nutmeg
- Kosher salt and freshly ground black pepper
Instructions
- Bring a large pot of heavily salted water to a rolling boil over high heat.
- Add the mostaccioli pasta and cook for 2 minutes less than the package instructions for al dente, about 9-10 minutes.
- Drain the pasta in a colander, but do not rinse, to allow the starch to help the sauce adhere.
- While the pasta cooks, heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
- Add the sliced cremini mushrooms in a single layer and cook, undisturbed, for 4 minutes to develop a deep golden sear.
- Stir the mushrooms, then add the minced garlic, chopped thyme, and chopped rosemary, cooking for 1 minute until fragrant.
- Season the mushroom mixture generously with kosher salt and freshly ground black pepper, then transfer to a bowl.
- In the same skillet, melt the unsalted butter over medium heat until foaming subsides.
- Whisk in the all-purpose flour and cook, stirring constantly, for 2 minutes to form a pale golden roux.
- Gradually whisk in the warmed whole milk and heavy cream until the mixture is completely smooth and begins to thicken, about 3-4 minutes.
- Remove the skillet from the heat and whisk in ½ cup of the grated Parmigiano-Reggiano, all of the shredded Gruyère, and the freshly grated nutmeg until the cheeses are fully melted and the sauce is velvety.
- Season the cheese sauce thoroughly with kosher salt and freshly ground black pepper.
- In a large mixing bowl, combine the drained pasta, sautéed mushroom mixture, and cheese sauce, folding gently until evenly coated.
- Transfer the mixture to a 9×13-inch baking dish, spreading it into an even layer.
- Sprinkle the remaining ½ cup of grated Parmigiano-Reggiano evenly over the top.
- Bake in a preheated 375°F oven for 25-30 minutes, or until the top is deeply golden brown and the sauce is bubbling vigorously around the edges.
- Let the gratin rest on a wire rack for 10 minutes before serving to allow the sauce to set slightly.
Zesty with fresh herbs and rich from the dual-cheese sauce, this gratin offers a delightful contrast of tender pasta, meaty mushrooms, and a crisp, savory crust. For a vibrant presentation, garnish with a final sprinkle of fresh herbs and serve alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
Buffalo Chicken Mostaccioli Casserole
A comforting twist on classic flavors, this Buffalo Chicken Mostaccioli Casserole brings together the zesty kick of buffalo sauce with creamy, cheesy pasta. As a cooking teacher, I’ll guide you through each step to ensure a perfectly baked, crowd-pleasing dish that’s ideal for weeknight dinners or casual gatherings. You’ll appreciate how the methodical approach yields consistent results every time.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 12 ounces mostaccioli pasta
– 2 tablespoons unsalted butter
– 1 tablespoon all-purpose flour
– 1 cup whole milk, at room temperature
– 4 ounces cream cheese, softened
– 1/2 cup buffalo sauce
– 2 cups cooked chicken breast, shredded
– 1 cup sharp cheddar cheese, shredded
– 1/2 cup blue cheese crumbles
– 2 tablespoons fresh parsley, finely chopped
– 1/4 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with unsalted butter.
2. Bring a large pot of salted water to a rolling boil over high heat, then add 12 ounces of mostaccioli pasta and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander and set it aside, reserving 1/4 cup of the pasta water for later use to adjust sauce consistency if needed.
4. In a medium saucepan over medium heat, melt 2 tablespoons of unsalted butter until it foams, then whisk in 1 tablespoon of all-purpose flour to form a roux, cooking for 1-2 minutes until golden and fragrant.
5. Gradually pour in 1 cup of whole milk at room temperature, whisking constantly to prevent lumps, and simmer for 3-4 minutes until the sauce thickens slightly.
6. Reduce the heat to low and stir in 4 ounces of softened cream cheese until fully melted and smooth, then incorporate 1/2 cup of buffalo sauce, mixing thoroughly.
7. Fold in 2 cups of shredded cooked chicken breast, 1 cup of shredded sharp cheddar cheese, and 1/2 cup of blue cheese crumbles, stirring until the cheese begins to melt and the mixture is cohesive.
8. Season the sauce with 1/4 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper, tasting and adjusting as necessary for balanced flavor.
9. Combine the drained mostaccioli pasta with the sauce in the prepared baking dish, tossing gently to coat every piece evenly, and spread it into an even layer.
10. Bake in the preheated oven at 375°F for 25-30 minutes, or until the top is bubbly and lightly golden brown, with the edges crisping slightly.
11. Remove the casserole from the oven and let it rest for 5 minutes to set, then garnish with 2 tablespoons of finely chopped fresh parsley before serving.
Delightfully creamy with a tangy buffalo kick, this casserole offers a satisfying texture from the tender pasta and melted cheeses. Serve it warm with a side of crisp celery sticks and ranch dressing for a classic buffalo pairing, or top it with extra blue cheese crumbles for an added punch of flavor that complements the spicy undertones.
Shrimp Scampi Mostaccioli Bake
Wondering how to elevate a classic shrimp scampi into a comforting baked pasta dish? This Shrimp Scampi Mostaccioli Bake transforms the beloved flavors of garlic, lemon, and shrimp into a creamy, cheesy casserole perfect for feeding a crowd. Follow these methodical steps to create a dish that’s both impressive and approachable for home cooks of any level.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1 pound large shrimp (21/25 count), peeled and deveined
– 12 ounces mostaccioli pasta
– 4 tablespoons unsalted butter
– 4 tablespoons extra-virgin olive oil
– 6 garlic cloves, finely minced
– 1/2 cup dry white wine
– 1/4 cup freshly squeezed lemon juice
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon red pepper flakes
– 1 cup heavy cream
– 1 cup freshly grated Parmesan cheese, divided
– 1/2 cup panko breadcrumbs
– 2 tablespoons finely chopped fresh parsley
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the mostaccioli pasta to the boiling water and cook for 2 minutes less than the package directions indicate for al dente texture, about 8-10 minutes.
4. Drain the pasta in a colander, but do not rinse it to allow the sauce to adhere better later.
5. Pat the shrimp completely dry with paper towels to ensure proper searing.
6. Heat 2 tablespoons of unsalted butter and 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat until the butter melts and foams slightly.
7. Add the shrimp to the skillet in a single layer and cook for 1-2 minutes per side, just until they turn pink and opaque, then transfer them to a plate.
8. Reduce the heat to medium and add the remaining 2 tablespoons of unsalted butter and 2 tablespoons of extra-virgin olive oil to the same skillet.
9. Sauté the finely minced garlic cloves for 30-45 seconds until fragrant but not browned to avoid bitterness.
10. Pour in the dry white wine and freshly squeezed lemon juice, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
11. Simmer the mixture for 2-3 minutes until the liquid reduces by half, concentrating the flavors.
12. Stir in the kosher salt, freshly ground black pepper, and red pepper flakes.
13. Whisk in the heavy cream and bring the sauce to a gentle simmer over medium-low heat.
14. Remove the skillet from the heat and stir in 3/4 cup of the freshly grated Parmesan cheese until fully melted and the sauce is smooth.
15. Combine the drained mostaccioli, cooked shrimp, and sauce in the prepared baking dish, tossing gently to coat evenly.
16. In a small bowl, mix the panko breadcrumbs, remaining 1/4 cup of freshly grated Parmesan cheese, and finely chopped fresh parsley.
17. Sprinkle the breadcrumb mixture evenly over the top of the pasta in the baking dish.
18. Bake uncovered in the preheated oven for 20-25 minutes, until the top is golden brown and the sauce is bubbling around the edges.
19. Let the bake rest for 5 minutes before serving to allow the sauce to thicken slightly.
Outstanding in both texture and flavor, this bake offers tender pasta enveloped in a rich, garlicky cream sauce with juicy shrimp throughout. The crispy panko topping provides a delightful contrast to the creamy interior, while the lemon brightens each bite. For a creative twist, serve it alongside a simple arugula salad dressed with lemon vinaigrette to balance the richness.
Artichoke and Olive Mostaccioli
Ready to elevate your pasta night? This Artichoke and Olive Mostaccioli combines briny, savory flavors with al dente pasta for a sophisticated yet approachable dish that comes together in under an hour. Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 12 ounces dried mostaccioli pasta
– 2 tablespoons extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 (14-ounce) can artichoke hearts in water, drained and quartered
– 1 cup Kalamata olives, pitted and halved
– 1/2 cup dry white wine
– 1 cup vegetable broth
– 1/2 cup heavy cream
– 1/4 cup freshly grated Parmigiano-Reggiano cheese
– 2 tablespoons unsalted butter
– 1/4 cup fresh Italian parsley, finely chopped
– Kosher salt and freshly ground black pepper
Instructions
1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add the mostaccioli pasta and cook for 9-11 minutes, stirring occasionally, until al dente (firm to the bite).
3. While the pasta cooks, heat the extra-virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
4. Add the finely diced yellow onion and cook, stirring frequently, until translucent and softened, about 5 minutes.
5. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to let it brown.
6. Increase the heat to medium-high and add the quartered artichoke hearts and halved Kalamata olives, cooking for 3 minutes to lightly brown the edges.
7. Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom, and simmer until reduced by half, about 2 minutes.
8. Add the vegetable broth and heavy cream, then bring the mixture to a gentle simmer.
9. Reduce the heat to low and let the sauce simmer for 5 minutes to allow the flavors to meld and the sauce to thicken slightly.
10. Drain the cooked pasta, reserving 1/2 cup of the pasta cooking water.
11. Add the drained pasta, grated Parmigiano-Reggiano, and unsalted butter to the skillet with the sauce, tossing to combine thoroughly.
12. If the sauce seems too thick, gradually add the reserved pasta water, 2 tablespoons at a time, until the desired consistency is reached.
13. Season the dish with kosher salt and freshly ground black pepper to your preference.
14. Remove the skillet from the heat and stir in the finely chopped fresh Italian parsley.
15. Divide the pasta among four warmed bowls and serve immediately.
Delightfully creamy with a pleasant briny tang from the olives and artichokes, this dish offers a satisfying contrast of textures between the tender pasta and the slightly firm vegetables. For a creative twist, top each serving with a sprinkle of toasted pine nuts or serve alongside a crisp arugula salad dressed with lemon vinaigrette to cut through the richness.
Turkey and Broccoli Mostaccioli Alfredo
Crafting a comforting pasta dish that satisfies both weeknight cravings and dinner party expectations requires a balance of technique and quality ingredients. This turkey and broccoli mostaccioli alfredo brings together lean protein, vibrant vegetables, and a creamy sauce in one harmonious skillet meal, perfect for teaching foundational cooking skills while delivering impressive results.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 12 ounces dried mostaccioli pasta
– 1 pound ground turkey (93% lean)
– 3 cups broccoli florets, cut into 1-inch pieces
– 2 tablespoons unsalted butter
– 2 tablespoons all-purpose flour
– 2 cups whole milk, warmed to 110°F
– 1 cup freshly grated Parmigiano-Reggiano cheese
– ¼ teaspoon freshly grated nutmeg
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
– 1 tablespoon extra-virgin olive oil
– 2 garlic cloves, minced
Instructions
1. Bring 4 quarts of salted water to a rolling boil in a large stockpot.
2. Add the mostaccioli pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander, reserving ½ cup of the starchy cooking water, and set aside.
4. Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 90 seconds.
5. Add the ground turkey, breaking it into small crumbles with a wooden spoon, and cook for 6-8 minutes until no pink remains and lightly browned.
6. Stir in the minced garlic and cook for 45 seconds until fragrant but not browned.
7. Transfer the turkey mixture to a plate, leaving any rendered fat in the skillet.
8. Add the broccoli florets to the same skillet and sauté for 4-5 minutes until bright green and crisp-tender.
9. Remove the broccoli and combine with the turkey mixture.
10. Reduce heat to medium and melt the unsalted butter in the skillet, swirling to coat the surface.
11. Sprinkle the all-purpose flour over the butter and whisk continuously for 2 minutes to create a pale golden roux.
12. Gradually pour in the warmed whole milk while whisking vigorously to prevent lumps, continuing for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
13. Remove from heat and whisk in the freshly grated Parmigiano-Reggiano until completely melted and smooth.
14. Season the sauce with freshly grated nutmeg, kosher salt, and freshly ground black pepper.
15. Return the skillet to low heat and add the cooked pasta, turkey, and broccoli, tossing gently to combine.
16. If the sauce appears too thick, incorporate the reserved pasta water 1 tablespoon at a time until desired consistency is achieved.
17. Cook for 2-3 minutes more until all components are heated through, about 165°F internal temperature.
18. Divide among warm pasta bowls and serve immediately.
Oozing with velvety sauce that clings to every ridge of the mostaccioli, this dish offers a delightful contrast between the tender pasta, savory turkey crumbles, and slightly crisp broccoli florets. The nutmeg provides a subtle aromatic warmth that elevates the classic alfredo profile, making it sophisticated enough for entertaining yet simple enough for regular rotation—try garnishing with additional shaved Parmigiano-Reggiano and a drizzle of white truffle oil for an elegant presentation.
Spinach and Ricotta Stuffed Mostaccioli
Kick off your weeknight dinner with a comforting pasta dish that feels both indulgent and wholesome. This Spinach and Ricotta Stuffed Mostaccioli combines creamy, herby filling with a rich tomato sauce for a satisfying meal that’s surprisingly straightforward to assemble.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
- 8 ounces dried mostaccioli pasta
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 10 ounces fresh spinach leaves, roughly chopped
- 15 ounces whole-milk ricotta cheese
- 1 large pasture-raised egg, lightly beaten
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 24 ounces crushed San Marzano tomatoes
- 1/4 cup fresh basil leaves, thinly sliced
- 1/2 cup low-sodium vegetable broth
- 1/2 cup shredded low-moisture mozzarella cheese
Instructions
- Bring a large pot of heavily salted water to a rolling boil over high heat.
- Add the mostaccioli pasta to the boiling water and cook for 8 minutes, until just al dente.
- Drain the pasta in a colander and rinse briefly under cool water to stop the cooking process.
- Preheat your oven to 375°F (190°C).
- Heat the extra-virgin olive oil in a large skillet over medium heat until it shimmers.
- Add the finely diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
- Add the minced garlic cloves and cook for 1 minute, until fragrant.
- Add the roughly chopped fresh spinach leaves and cook for 3 minutes, stirring constantly, until wilted and any released liquid has evaporated.
- Transfer the spinach mixture to a large mixing bowl and let it cool for 5 minutes.
- Add the whole-milk ricotta cheese, lightly beaten pasture-raised egg, grated Parmigiano-Reggiano cheese, freshly grated nutmeg, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon of the freshly ground black pepper to the bowl.
- Stir the mixture until fully combined and uniform in texture.
- Carefully stuff each cooked mostaccioli tube with the ricotta-spinach filling using a small spoon or piping bag.
- Spread half of the crushed San Marzano tomatoes evenly across the bottom of a 9×13-inch baking dish.
- Arrange the stuffed mostaccioli in a single layer over the tomato sauce in the baking dish.
- Pour the remaining crushed San Marzano tomatoes evenly over the stuffed pasta.
- Pour the low-sodium vegetable broth around the edges of the baking dish.
- Sprinkle the shredded low-moisture mozzarella cheese evenly over the top.
- Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and lightly browned.
- Remove the baking dish from the oven and let it rest for 5 minutes before serving.
- Sprinkle the thinly sliced fresh basil leaves over the top just before serving.
Just out of the oven, this dish offers a delightful contrast: the pasta tubes are tender yet hold their shape, encasing a lush, creamy filling that’s brightened by nutmeg and spinach. The tomato sauce, simmered into a rich, velvety base, clings to each piece, while the melted mozzarella forms a golden, stretchy crown. For a creative twist, serve individual portions topped with a drizzle of high-quality extra-virgin olive oil and a few extra basil leaves for a fresh, aromatic finish.
Zesty Lemon Mostaccioli with Asparagus
Mostaccioli, a ridged tubular pasta, becomes a vibrant springtime dish when paired with bright lemon and tender asparagus. This recipe transforms simple pantry staples into a restaurant-worthy meal with a methodical approach perfect for any home cook.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces mostaccioli pasta
– 1 pound fresh asparagus spears, woody ends trimmed
– 3 tablespoons extra-virgin olive oil, divided
– 4 cloves garlic, minced
– 1 cup heavy cream
– Zest and juice of 2 large lemons
– 1/2 cup freshly grated Parmigiano-Reggiano cheese
– 1/4 cup chopped fresh flat-leaf parsley
– Kosher salt and freshly ground black pepper
Instructions
1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add the mostaccioli pasta and cook according to package directions until al dente, about 9-11 minutes.
3. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
4. Add the trimmed asparagus spears and sauté for 4-5 minutes until bright green and crisp-tender, then transfer to a plate. Tip: For even cooking, use asparagus of similar thickness.
5. Reduce the skillet heat to medium and add the remaining 2 tablespoons of olive oil.
6. Add the minced garlic and cook for 1 minute until fragrant but not browned.
7. Pour in the heavy cream and bring to a gentle simmer, stirring constantly.
8. Stir in the lemon zest and juice, then simmer the sauce for 3-4 minutes until slightly thickened.
9. Drain the cooked pasta, reserving 1/2 cup of the starchy pasta water.
10. Add the drained pasta and cooked asparagus to the skillet with the lemon cream sauce.
11. Toss everything together over low heat, adding splashes of the reserved pasta water as needed to create a glossy, cohesive sauce that clings to the pasta. Tip: The starchy pasta water helps emulsify the sauce.
12. Remove the skillet from heat and stir in the grated Parmigiano-Reggiano until melted.
13. Fold in the chopped parsley and season generously with kosher salt and freshly ground black pepper. Tip: Always season in layers, tasting as you go.
14. Divide the pasta among serving bowls immediately.
Ultimate comfort meets spring freshness in this dish, where the al dente mostaccioli provides a satisfying chew against the tender-crisp asparagus. The lemon cream sauce delivers a luxurious richness balanced by bright acidity, creating a velvety coating that clings to every ridge. For a creative presentation, top with additional lemon zest, a drizzle of high-quality olive oil, and shavings of Parmigiano-Reggiano.
BBQ Pulled Pork Mostaccioli
Let’s create a comforting pasta dish that combines smoky barbecue flavors with classic Italian pasta. This BBQ Pulled Pork Mostaccioli transforms leftover pulled pork into a creamy, satisfying meal that’s perfect for weeknight dinners or casual gatherings. The methodical approach ensures tender pasta coated in a rich, tangy sauce every time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound mostaccioli pasta
– 2 tablespoons extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1 cup whole milk
– 2 cups shredded smoked pulled pork
– 1 cup barbecue sauce
– 1 cup shredded sharp cheddar cheese
– ½ cup grated Parmesan cheese
– 2 tablespoons unsalted butter
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 2 tablespoons chopped fresh parsley
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 1 pound mostaccioli pasta to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander, reserving ½ cup of pasta water, and set aside.
4. Heat 2 tablespoons extra-virgin olive oil in a large Dutch oven over medium heat until shimmering.
5. Add 1 medium finely diced yellow onion and sauté for 5-7 minutes until translucent and softened.
6. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
7. Pour in 1 cup heavy cream and 1 cup whole milk, then bring the mixture to a gentle simmer over medium-low heat.
8. Add 2 cups shredded smoked pulled pork and 1 cup barbecue sauce, stirring to combine thoroughly.
9. Simmer the sauce for 8-10 minutes until slightly thickened, stirring occasionally to prevent scorching.
10. Add the cooked mostaccioli to the sauce along with 2 tablespoons unsalted butter, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper.
11. Toss the pasta in the sauce for 2-3 minutes until evenly coated, adding reserved pasta water 1 tablespoon at a time if the sauce appears too thick.
12. Remove the Dutch oven from heat and stir in 1 cup shredded sharp cheddar cheese and ½ cup grated Parmesan cheese until melted and creamy.
13. Garnish with 2 tablespoons chopped fresh parsley before serving.
Resulting in a dish with perfectly al dente pasta enveloped in a velvety, smoky sauce that clings to every curve. The tangy barbecue notes balance beautifully with the rich cheeses, while the tender pulled pork adds satisfying texture throughout. For a creative presentation, serve individual portions in cast iron skillets topped with extra Parmesan and a drizzle of barbecue sauce.
Sundried Tomato and Basil Mostaccioli
Often overlooked in the pasta world, mostaccioli’s sturdy tubes are the perfect vehicle for a rich, herbaceous sauce. Our version combines the deep umami of sundried tomatoes with the bright freshness of basil for a dish that feels both comforting and sophisticated. Let’s walk through each step together to ensure perfect results.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 12 ounces dried mostaccioli pasta
– 4 quarts water
– 2 tablespoons kosher salt
– 2 tablespoons extra-virgin olive oil
– 4 garlic cloves, minced
– 1 cup oil-packed sundried tomatoes, drained and julienned
– 1 cup heavy cream
– 1 cup freshly grated Parmigiano-Reggiano cheese
– 1 cup fresh basil leaves, chiffonaded
– 1 teaspoon freshly cracked black pepper
Instructions
1. Bring 4 quarts of water to a rolling boil in a large stockpot over high heat.
2. Add 2 tablespoons of kosher salt to the boiling water.
3. Add 12 ounces of dried mostaccioli pasta to the salted water and cook for 9–11 minutes, stirring occasionally, until al dente (tender but firm to the bite).
4. Drain the pasta in a colander, reserving 1 cup of the starchy pasta water.
5. Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
6. Add 4 minced garlic cloves and sauté for 30–45 seconds, until fragrant but not browned.
7. Stir in 1 cup of julienned, oil-packed sundried tomatoes and cook for 2 minutes to intensify their flavor.
8. Pour in 1 cup of heavy cream and bring to a gentle simmer, stirring constantly.
9. Reduce heat to low and gradually whisk in 1 cup of freshly grated Parmigiano-Reggiano cheese until fully melted and the sauce is smooth.
10. Add the drained mostaccioli to the skillet and toss to coat thoroughly in the sauce, adding reserved pasta water ¼ cup at a time if needed to reach a silky consistency.
11. Remove from heat and fold in 1 cup of chiffonaded fresh basil leaves and 1 teaspoon of freshly cracked black pepper.
12. Plate immediately while warm.
Just out of the skillet, the pasta boasts a luxuriously creamy sauce that clings to each tube, punctuated by the chewy intensity of sundried tomatoes and the herbal pop of basil. For a stunning presentation, garnish with additional basil leaves and a drizzle of high-quality olive oil, or pair with a crisp arugula salad to cut through the richness.
Beef and Red Wine Mostaccioli
Let’s explore a comforting pasta dish that transforms simple ingredients into a rich, satisfying meal perfect for chilly evenings. This beef and red wine mostaccioli combines savory ground beef with a robust wine-infused tomato sauce, all tossed with tubular pasta that captures every drop of flavor. Follow these methodical steps to create a dish that feels both rustic and refined.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb 85% lean ground beef
– 8 oz mostaccioli pasta
– 2 tbsp extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 cup dry red wine (such as Cabernet Sauvignon)
– 28 oz canned San Marzano tomatoes, crushed by hand
– 1 tbsp tomato paste
– 1 tsp dried oregano
– ½ tsp crushed red pepper flakes
– Kosher salt and freshly ground black pepper
– ¼ cup finely chopped fresh Italian parsley
– 2 oz Parmigiano-Reggiano cheese, freshly grated
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Heat extra-virgin olive oil in a heavy-bottomed Dutch oven over medium heat until shimmering.
3. Add finely diced yellow onion and cook, stirring occasionally, until translucent and lightly golden, about 5-7 minutes.
4. Stir in minced garlic and cook until fragrant, approximately 30 seconds.
5. Add ground beef, breaking it apart with a wooden spoon, and cook until no pink remains, about 6-8 minutes.
6. Pour in dry red wine, scraping up any browned bits from the bottom of the pot, and simmer until reduced by half, roughly 4-5 minutes.
7. Stir in tomato paste and cook for 1 minute to deepen its flavor.
8. Add hand-crushed San Marzano tomatoes, dried oregano, and crushed red pepper flakes.
9. Reduce heat to low, partially cover, and simmer the sauce for 25 minutes, stirring occasionally.
10. Meanwhile, cook mostaccioli pasta in the boiling water until al dente according to package instructions, typically 9-11 minutes.
11. Drain pasta, reserving ½ cup of pasta water.
12. Season the simmered sauce with kosher salt and freshly ground black pepper.
13. Toss drained mostaccioli with the sauce in the Dutch oven, adding reserved pasta water as needed to achieve a glossy consistency.
14. Fold in finely chopped fresh Italian parsley.
15. Divide among bowls and top with freshly grated Parmigiano-Reggiano cheese.
Behold a dish where the al dente mostaccioli provides a satisfying chew against the velvety, wine-kissed sauce. The beef lends a hearty depth, while the Parmigiano-Reggiano adds a salty, umami finish. For a creative twist, serve it alongside a crisp arugula salad dressed with lemon vinaigrette to cut through the richness.
Garlic and Olive Oil Mostaccioli with Parmesan
Here’s a simple yet elegant pasta dish that transforms pantry staples into a comforting meal. Garlic and olive oil mostaccioli with Parmesan requires minimal effort but delivers maximum flavor, making it perfect for busy weeknights or casual entertaining. Let’s walk through each step together to ensure perfect results every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces dried mostaccioli pasta
– 1/4 cup extra-virgin olive oil
– 6 large garlic cloves, thinly sliced
– 1/2 teaspoon crushed red pepper flakes
– 1 cup freshly grated Parmigiano-Reggiano cheese, divided
– 1/4 cup finely chopped fresh Italian parsley
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
Instructions
1. Fill a large stockpot with 4 quarts of water and bring to a rolling boil over high heat.
2. Add 1 tablespoon of kosher salt to the boiling water, then carefully add the dried mostaccioli pasta.
3. Cook the pasta for 9-11 minutes, stirring occasionally, until al dente (firm to the bite).
4. While the pasta cooks, heat the extra-virgin olive oil in a large skillet over medium-low heat for 2 minutes.
5. Add the thinly sliced garlic cloves to the skillet and cook for 3-4 minutes, stirring constantly, until fragrant and pale golden.
6. Stir in the crushed red pepper flakes and cook for 30 seconds to release their oils.
7. Remove the skillet from heat immediately to prevent the garlic from burning.
8. Reserve 1 cup of pasta cooking water, then drain the cooked mostaccioli in a colander.
9. Transfer the drained pasta directly to the skillet with the garlic oil.
10. Add 1/2 cup of the reserved pasta water and toss vigorously to emulsify the sauce.
11. Sprinkle 3/4 cup of the freshly grated Parmigiano-Reggiano cheese over the pasta.
12. Add the finely chopped fresh Italian parsley, kosher salt, and freshly ground black pepper.
13. Toss continuously for 2-3 minutes until the cheese melts and creates a creamy coating.
14. Add more reserved pasta water, 1 tablespoon at a time, if the sauce appears too thick.
15. Divide the pasta among four warmed bowls and top with the remaining 1/4 cup of grated cheese.
Now you have a beautifully balanced dish where the al dente pasta provides satisfying texture against the silky garlic-infused oil. The sharp, nutty Parmigiano-Reggiano melts into a luxurious sauce that clings to every curve of the mostaccioli. For a creative twist, try topping individual servings with toasted breadcrumbs or serving alongside roasted cherry tomatoes for added color and acidity.
Conclusion
Just imagine the possibilities with these 24 mostaccioli recipes! From cozy family dinners to impressive potluck dishes, there’s something here for every pasta lover. We hope you’ll try a few, leave a comment with your favorite, and share this roundup on Pinterest to spread the pasta love. Happy cooking!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
