Miles of Mozzarella Baked Mostaccioli

Miles of Mozzarella Baked Mostaccioli

4 Reviews 5 Pics
  • Prep

    10 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 15 m
Recipe by  matmyers

“This recipe uses my Powerful Flavor Pasta Meat Sauce. The beauty is in the massive amounts of mozzarella. Don't cook the mostaccioli before you add it to the final baking dish. By allowing the pasta to cook in the sauce, as opposed to water, you will see a perfect al-dente pasta infused with the flavor of the sauce.”

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Adjust Servings

Original recipe yields 10 servings



  1. Heat 1 teaspoon olive oil in a large saucepan over medium heat; cook and stir 1/4 cup onion and 2 garlic cloves in the hot oil until onion is slightly transparent, about 5 minutes. Increase heat to medium-high; add beef broth, tomato sauce, oregano, basil, sugar, parsley, thyme, savory, red pepper flakes, and marjoram. Simmer mixture, stirring occasionally, until flavors have blended, 15 to 20 minutes.
  2. Heat 1 teaspoon olive oil in a large saucepan over medium-high heat; cook and stir 1/4 cup onion and 1 garlic clove in the hot oil until onion is tender and slightly transparent, about 5 minutes. Cook and stir ground beef into onion mixture until browned and crumbly, 10 to 15 minutes. Drain excess grease.
  3. Stir ground beef mixture and green bell pepper into tomato sauce mixture; simmer for 15 minutes.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Pour meat sauce, water, mostaccioli, and shredded mozzarella cheese into a 3-quart glass baking dish; stir well. Cover dish with aluminum foil.
  6. Bake in the preheated oven for 20 minutes. Remove aluminum foil and lay mozzarella cheese slices over mostaccioli mixture. Bake until cheese is melted and bubbling, about 10 minutes.

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Reviews (4)

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Made for Recipe Group. Hubby liked it. The sauce was good, I think it may have cooked down a little too much, we like a little more. I used beef broth instead of water. The pasta absorbed a lot of the liquid, I don't think I would cook it as long before putting everything together to bake the next time. I have never used mostaccioli before, and thought it was really pasty once the dish was done. This may have been because you put them in uncooked first. Otherwise a good dish!



Recipe Group Selection: 16, November 2013 ~ This is a very good pasta dish that is a little time consuming. I used a half pound of ground beef and a half pound of Italian sausage. The flavor was very good, but the bake time was off in my oven. After 20 minutes the pasta was no where near ready for the final 10 minutes baking. I continued to bake for 15 minutes before adding the mozzarella and then baked for 15 more minutes. The finished product was very good and it serves a lot! Leftovers were very good warmed up the next day.



I loved this recipe. It was easy to make and my guests loved it. I did substitute half of the ground beef with Italian sausage.

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Amount Per Serving (10 total)

  • Calories
  • 395 cal
  • 20%
  • Fat
  • 16.1 g
  • 25%
  • Carbs
  • 41 g
  • 13%
  • Protein
  • 22.3 g
  • 45%
  • Cholesterol
  • 53 mg
  • 18%
  • Sodium
  • 732 mg
  • 29%

Based on a 2,000 calorie diet



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