Why You’ll Love This Recipe

This Easy Pasta Bake with Mostaccioli and Meatballs is the ultimate comfort food—hearty, cheesy, and packed with flavor. The tubular mostaccioli pasta holds onto the savory marinara sauce, while the juicy meatballs add protein and richness. Finished with a layer of melty mozzarella and baked to golden perfection, this dish is ideal for busy weeknights, meal prep, or feeding a crowd.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

mostaccioli pastafully cooked meatballsmarinara sauce (homemade or store-bought)ricotta cheeseshredded mozzarella cheesegrated Parmesan cheesegarlic powderdried Italian seasoningolive oilsalt and black pepperfresh basil (optional, for garnish)

directions

Preheat your oven to 375°F (190°C) and grease a large baking dish with olive oil.

Cook the mostaccioli pasta in salted water until al dente, then drain and set aside.

In a large bowl, combine the marinara sauce, cooked meatballs, and season with garlic powder, Italian seasoning, salt, and pepper.

Gently fold in the ricotta cheese and half of the mozzarella.

Add the cooked pasta to the sauce mixture and stir until well coated.

Pour everything into the prepared baking dish and spread evenly.

Top with the remaining mozzarella and Parmesan cheese.

Cover with foil and bake for 20 minutes.

Remove the foil and bake an additional 10-15 minutes, or until the cheese is bubbly and lightly browned.

Let rest for 5 minutes before serving. Garnish with chopped fresh basil if desired.

Servings and timing

This recipe yields 6-8 servings.Preparation time: 15 minutesBaking time: 30-35 minutesTotal time: 45-50 minutes

Variations

Use penne or ziti if mostaccioli isn’t available.

Add sautéed onions, bell peppers, or spinach for extra vegetables.

Swap ricotta for cottage cheese or a béchamel layer.

Use turkey or plant-based meatballs for a lighter or vegetarian option.

Add crushed red pepper flakes for a bit of heat.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat individual portions in the microwave or the entire dish in a 350°F (175°C) oven until warmed through.You can also freeze the unbaked or baked pasta for up to 2 months. Thaw overnight before reheating.

FAQs

Can I make this pasta bake ahead of time?

Yes, assemble it up to 24 hours in advance and store in the fridge. Bake when ready.

Do I have to use ricotta?

No, it’s optional—you can skip it or use another creamy cheese like mascarpone or cottage cheese.

Can I use frozen meatballs?

Yes, just be sure they’re fully cooked before adding to the bake.

What if I don’t have marinara sauce?

You can substitute with any tomato-based pasta sauce or even make a quick sauce from canned tomatoes, garlic, and herbs.

Can I double the recipe?

Absolutely—just use a larger baking dish or two pans.

How do I prevent the pasta from becoming mushy?

Cook it just until al dente and avoid overbaking.

What cheese melts best on top?

Mozzarella is ideal for melt and stretch, while Parmesan adds sharpness and browning.

Can I make this spicy?

Yes, add crushed red pepper flakes or use spicy Italian sausage meatballs.

Is it okay to use jarred sauce?

Definitely, especially for a quicker prep—just pick a quality brand you like.

Can kids eat this?

Yes, it’s kid-friendly and easy to adapt with milder flavors.

Conclusion

Easy Pasta Bake with Mostaccioli and Meatballs is a flavorful, family-friendly meal that’s satisfying, customizable, and simple to prepare. With minimal effort and maximum comfort, this cheesy bake is sure to become a regular favorite on your dinner table.