16 Delicious Mostaccioli Recipes for Every Occasion

Unleash the magic of mostaccioli in your kitchen with our roundup of 16 mouthwatering recipes perfect for any occasion! Whether you’re craving cozy comfort food, a quick weeknight dinner, or a dish to impress at your next gathering, we’ve got you covered. Dive into this delightful collection and discover new ways to enjoy this versatile pasta. Ready to get cooking? Let’s dig in!

Classic Baked Mostaccioli

Creating a comforting and hearty dish like Classic Baked Mostaccioli is simpler than you might think, especially when you follow these methodical steps. Let’s dive into the process of making this beloved pasta bake that’s perfect for any gathering.

Ingredients

• 1 pound mostaccioli pasta
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 pound ground beef, 80/20 blend
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes
• 2 cups whole milk ricotta cheese
• 1 large pasture-raised egg, lightly beaten
• 1/4 cup fresh parsley, finely chopped
• 3 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. Bring a large pot of salted water to a boil over high heat. Add the mostaccioli pasta and cook until al dente, about 8-10 minutes. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
4. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
5. Increase the heat to medium-high and add the ground beef, breaking it apart with a spoon. Cook until no longer pink, about 5-7 minutes. Season with salt and black pepper.
6. Stir in the crushed tomatoes, tomato sauce, oregano, basil, and red pepper flakes. Simmer the sauce for 10 minutes, allowing the flavors to meld. Tip: A simmer is when small bubbles break the surface gently.
7. In a medium bowl, combine the ricotta cheese, beaten egg, and chopped parsley. Mix well.
8. Layer half of the cooked pasta in the prepared baking dish, followed by half of the meat sauce, all of the ricotta mixture, and half of the mozzarella cheese. Repeat the layers with the remaining pasta, meat sauce, and mozzarella. Sprinkle the Parmesan cheese on top.
9. Bake uncovered for 25 minutes, or until the cheese is bubbly and golden brown. Tip: For an extra crispy top, broil for the last 2-3 minutes.

Golden and inviting, this Classic Baked Mostaccioli boasts layers of tender pasta, rich meat sauce, and creamy cheeses that meld together beautifully. Serve it with a crisp green salad and garlic bread for a complete meal that’s sure to impress.

Cheesy Mostaccioli Casserole

Now, let’s dive into creating a comforting Cheesy Mostaccioli Casserole that’s perfect for any gathering. This dish combines al dente mostaccioli pasta with a rich, creamy cheese sauce, baked to golden perfection.

Ingredients

• 12 oz mostaccioli pasta
• 2 cups whole milk
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups sharp cheddar cheese, grated
• 1 cup mozzarella cheese, grated
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp freshly ground black pepper
• 1/4 tsp kosher salt

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 and cook the mostaccioli pasta according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
3. In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for 1-2 minutes until golden to create a roux.
4. Gradually whisk in the whole milk, ensuring no lumps form. Continue to cook, stirring constantly, until the mixture thickens, about 5 minutes.
5. Remove the saucepan from heat and stir in the sharp cheddar cheese, mozzarella cheese, garlic powder, onion powder, black pepper, and kosher salt until the cheese is fully melted and the sauce is smooth.
6. Combine the cooked mostaccioli pasta with the cheese sauce, ensuring each piece is evenly coated. Transfer the mixture to the prepared baking dish.
7. Bake in the preheated oven for 20-25 minutes, or until the top is bubbly and lightly golden.
8. Let the casserole rest for 5 minutes before serving to allow the sauce to set slightly.

With its creamy interior and slightly crispy top, this Cheesy Mostaccioli Casserole is a crowd-pleaser. Serve it alongside a crisp green salad for a balanced meal or as a hearty main dish at your next potluck.

Spicy Sausage Mostaccioli

Just when you thought mostaccioli couldn’t get any better, we’re turning up the heat with this Spicy Sausage Mostaccioli recipe. Perfect for those who love a little kick in their pasta, this dish combines the heartiness of sausage with the comforting embrace of mostaccioli, all tied together with a spicy tomato sauce that’s sure to warm you up from the inside out.

Ingredients

• 1 lb mostaccioli pasta
• 1 lb spicy Italian sausage, casings removed
• 2 tbsp extra-virgin olive oil
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1 can (28 oz) San Marzano tomatoes, crushed by hand
• 1/2 cup heavy cream
• 1/2 cup freshly grated Pecorino Romano cheese
• 1/4 cup fresh basil leaves, torn
• Salt, to season

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the mostaccioli and cook according to package instructions until al dente, about 9 minutes. Reserve 1 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes.
3. Add the minced garlic and red pepper flakes to the skillet, stirring constantly for 30 seconds until fragrant.
4. Pour in the crushed San Marzano tomatoes and bring the mixture to a simmer. Reduce heat to low and let it cook for 10 minutes, stirring occasionally.
5. Stir in the heavy cream and half of the Pecorino Romano cheese until well combined. Season with salt as needed.
6. Add the drained mostaccioli to the skillet, tossing to coat in the sauce. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
7. Remove from heat and garnish with torn basil leaves and the remaining Pecorino Romano cheese before serving.

Lusciously creamy with a bold spicy kick, this Spicy Sausage Mostaccioli is a crowd-pleaser that balances heat with richness. Serve it with a side of garlic bread to soak up every last bit of that delicious sauce, or pair it with a crisp green salad for a lighter meal.

Vegetarian Mostaccioli Bake

Mostaccioli bake is a comforting, hearty dish that’s perfect for those evenings when you crave something satisfying yet straightforward to prepare. Made with tubular pasta, a rich tomato sauce, and a blend of cheeses, it’s a vegetarian delight that promises to be a crowd-pleaser.

Ingredients

• 12 oz mostaccioli pasta
• 2 tbsp extra-virgin olive oil
• 3 cloves garlic, minced
• 28 oz canned San Marzano tomatoes, crushed
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp crushed red pepper flakes
• 1 cup whole milk ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves, chopped
• Salt, to season

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 boil and cook the mostaccioli pasta according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
3. In a large skillet, heat the extra-virgin olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
4. Add the crushed San Marzano tomatoes, dried oregano, dried basil, and crushed red pepper flakes to the skillet. Simmer the sauce for 10 minutes, stirring occasionally, until slightly thickened.
5. In a large bowl, combine the cooked mostaccioli, tomato sauce, and whole milk ricotta cheese, stirring until the pasta is evenly coated.
6. Transfer the pasta mixture to the prepared baking dish and top with shredded mozzarella and grated Parmesan cheese.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
8. Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh basil leaves.

Best enjoyed fresh out of the oven, this Vegetarian Mostaccioli Bake offers a delightful contrast of textures, from the tender pasta to the creamy, cheesy topping. Serve it with a side of garlic bread for a complete meal that’s sure to impress.

Creamy Garlic Mostaccioli

Ready to dive into a dish that combines the comforting richness of creamy sauces with the robust flavor of garlic? This Creamy Garlic Mostaccioli is a perfect blend of simplicity and sophistication, ideal for both weeknight dinners and special occasions.

Ingredients

• 8 oz mostaccioli pasta
• 2 tbsp extra virgin olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp freshly ground black pepper
• 1/4 tsp sea salt
• 2 tbsp unsalted butter
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the mostaccioli pasta and cook according to package instructions until al dente, about 9 minutes. Drain and set aside.
2. In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
3. Pour in the heavy cream, stirring constantly to combine with the garlic. Allow the mixture to simmer gently for 2 minutes to thicken slightly.
4. Reduce the heat to low and whisk in the grated Parmesan cheese until fully melted and the sauce is smooth.
5. Season the sauce with freshly ground black pepper and sea salt, adjusting to your preference.
6. Add the cooked mostaccioli to the skillet, tossing gently to coat the pasta evenly with the creamy garlic sauce.
7. Finish by stirring in the unsalted butter until melted, which will add a luxurious gloss to the sauce.
8. Garnish with finely chopped fresh parsley before serving for a pop of color and freshness.

Silky smooth with a punch of garlic, this Creamy Garlic Mostaccioli offers a delightful contrast of textures and flavors. Serve it alongside a crisp green salad or crusty bread to soak up every last bit of the sauce.

Mostaccioli with Meatballs

Now, let’s dive into creating a comforting classic that’s perfect for any day of the week. This dish combines tender mostaccioli with savory meatballs, all enveloped in a rich tomato sauce for a meal that’s both hearty and satisfying.

Ingredients

• 1 lb mostaccioli pasta
• 1 lb ground beef, 80% lean
• 1/2 cup breadcrumbs, finely ground
• 1/4 cup whole milk
• 1 large pasture-raised egg, lightly beaten
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 2 tbsp extra virgin olive oil
• 24 oz San Marzano tomatoes, crushed
• 1/2 cup yellow onion, finely diced
• 1/4 cup dry red wine
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1/4 cup Parmesan cheese, freshly grated

Instructions

1. Preheat your oven to 375°F (190°C) to prepare for baking the meatballs.
2. In a large mixing bowl, combine the ground beef, breadcrumbs, milk, beaten egg, minced garlic, chopped parsley, sea salt, and black pepper. Mix until just combined to avoid tough meatballs.
3. Form the mixture into 1.5-inch meatballs, placing them on a parchment-lined baking sheet. This ensures even cooking and easy cleanup.
4. Bake the meatballs in the preheated oven for 20 minutes, or until they reach an internal temperature of 160°F (71°C).
5. While the meatballs bake, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
6. Pour in the red wine to deglaze the skillet, scraping up any browned bits for added flavor, and let it reduce by half, about 3 minutes.
7. Add the crushed tomatoes, dried oregano, and red pepper flakes to the skillet. Simmer the sauce uncovered for 15 minutes to allow the flavors to meld.
8. Cook the mostaccioli pasta according to the package instructions until al dente, then drain.
9. Gently fold the baked meatballs into the tomato sauce, then combine with the cooked pasta.
10. Serve the dish garnished with freshly grated Parmesan cheese for a finishing touch.

Combining the al dente pasta with the juicy meatballs and robust tomato sauce creates a dish that’s rich in texture and flavor. For a creative twist, serve it with a side of garlic bread to soak up the delicious sauce.

Pesto Mostaccioli Salad

Begin by exploring the delightful harmony of flavors in this Pesto Mostaccioli Salad, a dish that combines the robust taste of pesto with the satisfying texture of mostaccioli pasta. Perfect for picnics or potlucks, this salad is as versatile as it is delicious.

Ingredients

• 1 pound mostaccioli pasta
• 1/2 cup extra-virgin olive oil
• 2 cups fresh basil leaves, tightly packed
• 1/2 cup pine nuts, lightly toasted
• 2 garlic cloves, minced
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 pint cherry tomatoes, halved
• 8 ounces fresh mozzarella pearls

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the mostaccioli pasta and cook according to package instructions until al dente, about 9 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, prepare the pesto. In a food processor, combine the basil leaves, pine nuts, minced garlic, and sea salt. Pulse until finely chopped.
3. With the processor running, slowly drizzle in the extra-virgin olive oil until the mixture is smooth and emulsified. Tip: Scrape down the sides as needed to ensure even blending.
4. Transfer the cooked pasta to a large mixing bowl. Immediately toss with the prepared pesto to coat evenly. Allow to cool to room temperature, about 15 minutes.
5. Gently fold in the cherry tomatoes and mozzarella pearls. Season with freshly ground black pepper. Tip: For best flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.

Great for any occasion, this Pesto Mostaccioli Salad boasts a creamy texture from the mozzarella, a fresh burst from the tomatoes, and a rich, herby depth from the pesto. Serve it atop a bed of arugula for an extra peppery bite or alongside grilled chicken for a hearty meal.

Mostaccioli Alfredo

Alfredo mostaccioli is a comforting, creamy pasta dish that’s perfect for both weeknight dinners and special occasions. This recipe breaks down the process into simple, manageable steps, ensuring even beginners can achieve a delicious result.

Ingredients

• 8 oz mostaccioli pasta
• 2 tbsp unsalted butter
• 1 cup heavy cream
• 1 cup freshly grated Parmigiano-Reggiano
• 1/2 tsp freshly ground black pepper
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp sea salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the mostaccioli pasta and cook according to package instructions until al dente, about 9 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, melt the unsalted butter in a large skillet over medium heat until just foaming.
4. Pour in the heavy cream, stirring constantly to combine with the butter, and bring to a gentle simmer.
5. Reduce the heat to low and gradually whisk in the freshly grated Parmigiano-Reggiano until the sauce is smooth and creamy.
6. Season the sauce with freshly ground black pepper, freshly grated nutmeg, and sea salt, stirring to incorporate.
7. Drain the pasta, reserving 1/4 cup of the pasta water, and immediately add the pasta to the skillet with the Alfredo sauce.
8. Toss the pasta with the sauce, adding the reserved pasta water a tablespoon at a time if needed to loosen the sauce.
9. Serve immediately, garnished with additional Parmigiano-Reggiano and black pepper if desired.

This Mostaccioli Alfredo boasts a velvety texture and a rich, cheesy flavor with a hint of warmth from the nutmeg. Try serving it with a crisp green salad and a glass of white wine for a balanced meal.

Tomato Basil Mostaccioli

Here’s a simple yet elegant dish that combines the freshness of tomatoes with the aromatic touch of basil, perfect for a cozy dinner. Let’s dive into making Tomato Basil Mostaccioli, a dish that’s as pleasing to the palate as it is to the eye.

Ingredients

• 8 oz mostaccioli pasta
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1 pint cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chiffonade
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the mostaccioli pasta and cook according to package instructions until al dente, about 10-12 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Tip: Be careful not to burn the garlic to avoid bitterness.
3. Add the halved cherry tomatoes to the skillet and cook until they begin to soften, about 3-4 minutes. Season with salt and freshly ground black pepper to taste.
4. Reduce the heat to low and stir in the heavy cream, allowing it to simmer gently for 2 minutes to thicken slightly.
5. Drain the pasta, reserving 1/4 cup of the pasta water. Add the drained pasta to the skillet with the tomato cream sauce, tossing to combine. If the sauce is too thick, add the reserved pasta water a little at a time to reach the desired consistency.
6. Remove the skillet from the heat and stir in the chiffonade basil and grated Parmesan cheese. Tip: Adding the basil off the heat preserves its vibrant color and flavor.

Great for a quick weeknight dinner or a special occasion, this Tomato Basil Mostaccioli boasts a creamy texture with bursts of sweetness from the tomatoes and a fresh herbal note from the basil. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up the delicious sauce.

Mostaccioli with Mushroom Sauce

Begin by exploring the comforting layers of Mostaccioli with Mushroom Sauce, a dish that marries the hearty texture of pasta with the earthy depth of mushrooms. This recipe is designed to guide you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 8 oz mostaccioli pasta
• 2 tbsp extra virgin olive oil
• 1 cup cremini mushrooms, thinly sliced
• 1/2 cup shiitake mushrooms, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• 1 cup heavy cream
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1 tbsp unsalted butter
• 1/4 tsp freshly ground black pepper
• 1/4 tsp sea salt

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the mostaccioli pasta and cook according to package instructions until al dente, about 9 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the cremini and shiitake mushrooms, sautéing until they release their moisture and begin to brown, about 5 minutes.
3. Add the minced garlic to the skillet and cook for 1 minute until fragrant. Tip: Avoid burning the garlic to prevent bitterness.
4. Deglaze the skillet with white wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 2 minutes.
5. Stir in the heavy cream, Parmigiano-Reggiano, butter, black pepper, and sea salt. Simmer the sauce on low heat until it thickens slightly, about 3 minutes. Tip: The sauce should coat the back of a spoon.
6. Add the drained pasta to the skillet, tossing to coat in the sauce. If the sauce is too thick, adjust the consistency with reserved pasta water, 1 tbsp at a time.

Rich in flavor and velvety in texture, this Mostaccioli with Mushroom Sauce offers a satisfying bite with every forkful. Serve it garnished with additional Parmigiano-Reggiano and a side of crusty bread to soak up the luxurious sauce.

One-Pot Mostaccioli

Zeroing in on the perfect weeknight dinner? One-Pot Mostaccioli is your answer, combining simplicity with hearty flavors in a single vessel. This dish is a testament to the magic of pasta, sauce, and cheese coming together under your watchful eye.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 lb ground beef, 85% lean
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/4 tsp crushed red pepper flakes
• 24 oz jarred marinara sauce
• 3 cups water
• 12 oz mostaccioli pasta
• 1/2 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh basil, chopped

Instructions

1. Heat 1 tbsp extra-virgin olive oil in a large, deep skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb ground beef, breaking it apart with a wooden spoon, and cook until no pink remains, approximately 5 minutes.
3. Stir in 1 small yellow onion, finely diced, and cook until translucent, about 3 minutes.
4. Add 3 cloves garlic, minced, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1 tsp dried oregano, 1 tsp dried basil, and 1/4 tsp crushed red pepper flakes, cooking until fragrant, about 30 seconds.
5. Pour in 24 oz jarred marinara sauce and 3 cups water, stirring to combine, then bring to a simmer.
6. Add 12 oz mostaccioli pasta, ensuring it’s fully submerged, and simmer uncovered, stirring occasionally, until pasta is al dente, about 15 minutes.
7. Reduce heat to low, stir in 1/2 cup heavy cream, then sprinkle 1 cup shredded mozzarella cheese and 1/4 cup grated Parmesan cheese over the top.
8. Cover and let sit off the heat until cheese is melted, about 2 minutes.
9. Garnish with 2 tbsp fresh basil, chopped, before serving.

This One-Pot Mostaccioli boasts a velvety texture with a robust, herbaceous flavor profile. Try serving it straight from the skillet for a rustic, family-style meal that’s as visually appealing as it is delicious.

Mostaccioli Carbonara

Here’s a classic twist on a beloved Italian pasta dish that’s sure to impress. Mostaccioli Carbonara combines the hearty texture of mostaccioli pasta with the rich, creamy sauce of traditional carbonara, creating a comforting yet sophisticated meal.

Ingredients

• 8 oz mostaccioli pasta
• 4 oz pancetta, diced
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup freshly grated Pecorino Romano cheese
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 1 tbsp extra-virgin olive oil
• 1/2 tsp freshly ground black pepper
• 1/4 tsp sea salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the mostaccioli pasta and cook according to package instructions until al dente, about 9 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced pancetta and cook until crispy and golden, about 5 minutes. Tip: Render the fat slowly to ensure the pancetta becomes perfectly crispy.
3. In a medium bowl, whisk together the lightly beaten eggs, Pecorino Romano, Parmigiano-Reggiano, black pepper, and sea salt until well combined.
4. Drain the pasta and immediately add it to the skillet with the pancetta, tossing to combine. Remove the skillet from heat.
5. Quickly stir in the egg and cheese mixture, adding reserved pasta water a tablespoon at a time until the sauce reaches a creamy consistency. Tip: The residual heat from the pasta will cook the eggs without scrambling them.

Offering a delightful contrast of textures, the al dente mostaccioli pairs beautifully with the silky, savory sauce. For an extra touch of elegance, garnish with additional grated cheese and a sprinkle of freshly ground black pepper.

Mostaccioli with Roasted Vegetables

Ready to elevate your pasta night with a dish that’s as nutritious as it is delicious? Mostaccioli with Roasted Vegetables combines the hearty texture of tubular pasta with the deep, caramelized flavors of oven-roasted veggies, creating a meal that’s both satisfying and straightforward to prepare.

Ingredients

• 8 oz mostaccioli pasta
• 2 cups mixed vegetables (such as bell peppers, zucchini, and cherry tomatoes), diced into 1-inch pieces
• 2 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh basil, chiffonade

Instructions

1. Preheat your oven to 425°F (220°C) to ensure it’s ready for roasting the vegetables.
2. Toss the diced vegetables with 1 tbsp of extra virgin olive oil, kosher salt, and black pepper on a baking sheet, spreading them out in a single layer for even roasting.
3. Roast the vegetables in the preheated oven for 20 minutes, or until they’re tender and have developed a slight char, stirring halfway through to promote even cooking.
4. While the vegetables roast, bring a large pot of salted water to a boil and cook the mostaccioli pasta according to the package instructions until al dente, typically about 9-11 minutes.
5. Drain the pasta, reserving 1/2 cup of the pasta water for later use in adjusting the sauce’s consistency.
6. In a large skillet, heat the remaining 1 tbsp of extra virgin olive oil over medium heat. Add the minced garlic and sauté for 30 seconds, or until fragrant, being careful not to burn it.
7. Add the roasted vegetables and cooked pasta to the skillet, tossing to combine. If the mixture seems dry, gradually add the reserved pasta water until the desired consistency is achieved.
8. Remove the skillet from the heat and stir in the grated Parmesan cheese and fresh basil, adjusting the seasoning with additional salt and pepper if necessary.

Just like that, you’ve created a dish where the al dente pasta perfectly complements the tender, flavorful roasted vegetables, with the Parmesan adding a salty depth and the basil a fresh contrast. Serve it with a sprinkle of extra Parmesan on top for an added touch of elegance.

Mostaccioli in White Wine Sauce

Yieldingly tender and rich, this Mostaccioli in White Wine Sauce is a dish that marries simplicity with elegance, perfect for those looking to impress with minimal fuss. You’ll start by gathering your ingredients, ensuring each is prepped to perfection for a seamless cooking experience.

Ingredients

• 8 oz Mostaccioli pasta
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup unsalted butter
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the Mostaccioli pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
3. Pour in the dry white wine, scraping any browned bits from the bottom of the skillet. Allow the wine to reduce by half, about 3-4 minutes.
4. Reduce the heat to low and stir in the heavy cream, followed by the Parmesan cheese, stirring continuously until the cheese is fully melted and the sauce is smooth.
5. Add the unsalted butter, sea salt, and black pepper to the sauce, stirring until the butter is completely incorporated.
6. Toss the cooked Mostaccioli pasta into the sauce, adding reserved pasta water as needed to reach your desired consistency.
7. Garnish with freshly chopped parsley before serving.

Whimsically creamy with a delicate balance of richness and acidity, this Mostaccioli in White Wine Sauce boasts a velvety texture that clings beautifully to each pasta ridge. Serve it alongside a crisp green salad or as a standalone dish to let its luxurious flavors take center stage.

Mostaccioli with Spinach and Ricotta

Delightfully simple yet elegantly satisfying, this Mostaccioli with Spinach and Ricotta combines tender pasta with creamy cheese and vibrant greens for a dish that’s as nutritious as it is delicious. Perfect for a weeknight dinner or a special occasion, it’s a versatile recipe that welcomes customization while staying true to its comforting roots.

Ingredients

• 8 oz mostaccioli pasta
• 2 cups fresh spinach, tightly packed
• 1 cup whole milk ricotta cheese
• 1/4 cup extra virgin olive oil
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 cup grated Parmesan cheese
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the mostaccioli pasta and cook according to package instructions until al dente, about 9 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat until shimmering.
4. Add the minced garlic and red pepper flakes to the skillet, sautéing for 30 seconds until fragrant but not browned.
5. Stir in the fresh spinach, cooking until just wilted, about 2 minutes, then remove the skillet from heat.
6. Drain the pasta, reserving 1/2 cup of the pasta water, then return the pasta to the pot.
7. Add the spinach mixture, whole milk ricotta cheese, and grated Parmesan cheese to the pasta, tossing gently to combine.
8. If the mixture seems dry, gradually add the reserved pasta water until the desired consistency is achieved.
9. Season with sea salt and freshly ground black pepper, tossing to evenly distribute the flavors.

Offering a harmonious blend of creamy ricotta and earthy spinach, this dish boasts a comforting texture with a slight kick from the red pepper flakes. Serve it garnished with additional Parmesan cheese and a drizzle of olive oil for an extra touch of elegance.

Mostaccioli alla Vodka

Mostaccioli alla Vodka is a luxurious pasta dish that combines the richness of creamy tomato sauce with a hint of vodka for depth. Mastering this recipe will elevate your pasta game to restaurant-quality levels.

Ingredients

• 1 lb mostaccioli pasta
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1/4 cup vodka
• 1 can (28 oz) San Marzano tomatoes, crushed by hand
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1/4 cup fresh basil leaves, torn
• Salt, to season

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the mostaccioli and cook until al dente, about 8-10 minutes, stirring occasionally.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
3. Carefully pour in the vodka, stirring to combine, and let it simmer until reduced by half, about 2 minutes. Tip: Keep the skillet away from open flames to prevent flare-ups.
4. Add the crushed tomatoes to the skillet, stirring well. Simmer the sauce for 10 minutes, allowing the flavors to meld.
5. Stir in the heavy cream and Parmigiano-Reggiano, cooking for an additional 2 minutes until the sauce is creamy and homogenous. Tip: For a smoother sauce, blend briefly with an immersion blender.
6. Drain the pasta, reserving 1/2 cup of pasta water. Toss the pasta with the sauce, adding reserved water as needed to loosen the sauce.
7. Garnish with torn basil leaves before serving. Tip: For an extra touch of elegance, finish with a drizzle of high-quality olive oil.

Great for a cozy dinner, this Mostaccioli alla Vodka boasts a velvety texture and a balanced flavor profile that’s both tangy and creamy. Serve it with a side of crusty bread to soak up every last bit of sauce.

Conclusion

Savory, sweet, and everything in between, these 16 mostaccioli recipes are sure to delight at any gathering. Whether you’re cooking for a cozy family dinner or a festive party, there’s a dish here for every occasion. We’d love to hear which recipe stole your heart—drop a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!