Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Ultimate Three-Cheese Meatball Mostaccioli Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 28 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings
  • Category: Pasta Casserole
  • Method: Baking
  • Cuisine: Italian-American

Description

This Ultimate Three-Cheese Meatball Mostaccioli is a comforting baked pasta dish combining tender mostaccioli pasta with a savory mixture of ricotta, Romano, and Parmesan cheeses, hearty ground beef, and flavorful Italian meatballs, all layered with rich pasta sauce and baked to bubbly golden perfection. Perfect for a family meal, this recipe delivers creamy, cheesy satisfaction with every bite.

Ingredients

Scale

Pasta and Cheese Mixture

  • 16 ounces Mostaccioli
  • 15 ounces Ricotta cheese (part-skim)
  • 2 large Eggs (lightly beaten)
  • 0.5 cup Grated Romano cheese (divided: 1/4 cup in mixture, 1/4 cup for topping)
  • 0.75 cup Shaved Parmesan cheese

Meat and Sauce

  • 1 pound Ground beef
  • 12 ounces Frozen Italian meatballs (thawed)
  • 1 medium Onion (chopped)
  • 1 tablespoon Brown sugar
  • 1 tablespoon Italian seasoning
  • 1 teaspoon Garlic powder
  • 0.25 teaspoon Pepper
  • 2 jars (24 ounces each) Pasta sauce with meat

Garnish

  • Fresh basil or oregano leaves (torn)

Instructions

  1. Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the mostaccioli casserole.
  2. Cook the Mostaccioli: Boil the mostaccioli pasta according to the package instructions until al dente, then drain thoroughly to remove excess water.
  3. Prepare Meat Mixture: In a skillet over medium heat, brown the ground beef along with the chopped onion until the beef is fully cooked and no longer pink, about 5-7 minutes. Drain excess fat if necessary.
  4. Mix Pasta and Cheese Mixture: In a large bowl, combine the cooked mostaccioli, browned beef and onion mixture, ricotta cheese, lightly beaten eggs, brown sugar, Italian seasoning, garlic powder, pepper, and 1/4 cup grated Romano cheese. Mix until well incorporated.
  5. Layer the Dish – First Layer: Spread a thin layer of pasta sauce on the bottom of a baking dish to prevent sticking and add flavor. Then pour half of the mostaccioli mixture into the dish and spread evenly. Top this with half of the thawed Italian meatballs followed by half of the remaining pasta sauce.
  6. Layer the Dish – Second Layer: Repeat the layering process with the remaining mostaccioli mixture, meatballs, and pasta sauce to build a second layer.
  7. Add Cheese Topping: Sprinkle the remaining 1/4 cup of grated Romano cheese and the shaved Parmesan cheese evenly over the top layer for a rich cheesy crust.
  8. Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes. This allows the flavors to meld and the fillings to heat through.
  9. Bake Uncovered: Remove the foil and bake for an additional 15 minutes to brown the cheese topping until bubbly and golden.
  10. Rest Before Serving: Let the dish stand for 10 minutes after baking to set up and make serving easier.
  11. Garnish and Serve: Sprinkle torn fresh basil or oregano leaves over the top before serving for a fresh herbal finish.

Notes

  • Use part-skim ricotta cheese to keep the dish creamy but not overly heavy.
  • Thaw frozen meatballs fully before adding to ensure even cooking.
  • You can substitute the Italian meatballs with homemade or fresh ones if preferred.
  • If you want a spicier dish, add red pepper flakes along with the garlic powder.
  • Letting the dish rest after baking helps the layers set and improves serving texture.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://foodtokinspired.com/ultimate-three-cheese-meatball-mostaccioli-recipe/