Healthy Baked Mostaccioli Recipe

Introduction

This Healthy Baked Mostaccioli is a comforting and satisfying Italian-inspired dish that’s perfect for weeknight dinners. Packed with flavorful sausage, fresh vegetables, and gooey melted cheese, it’s a well-balanced meal the whole family will enjoy.

Ingredients

• 16 oz mostaccioli pasta
• 1 lb Italian sausage
• 1 large green bell pepper, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4–5 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Fresh parsley, chopped (optional garnish)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: Cook the mostaccioli pasta in a large pot of salted boiling water until al dente. Drain well and set aside.
3. Step 3: In a large skillet over medium heat, cook the Italian sausage until browned, breaking it into crumbles. Drain excess grease and transfer sausage to a plate.
4. Step 4: In the same skillet, sauté the chopped green bell pepper and onion until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
5. Step 5: In a large baking dish, combine the cooked pasta, sausage, sautéed vegetables, and marinara sauce. Season with salt and black pepper to taste, then mix gently until well combined.
6. Step 6: Top the mixture evenly with shredded mozzarella and grated Parmesan cheese.
7. Step 7: Bake for 25–30 minutes until the cheese is melted, bubbly, and lightly golden on top.
8. Step 8: Let the dish rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Tips & Variations

• Use turkey or chicken sausage for a leaner option without sacrificing flavor.
• Add chopped mushrooms or zucchini for extra veggies.
• For a spicier kick, try using spicy Italian sausage or add crushed red pepper flakes.
• Make it vegetarian by substituting sausage with sautéed mushrooms or plant-based sausage crumbles.

Storage

Store leftover baked mostaccioli in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions until hot. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can substitute mostaccioli with penne, rigatoni, or ziti. Just ensure the pasta is cooked al dente before assembling the dish.

Can I prepare this recipe ahead of time?

Yes, you can assemble the baked mostaccioli in advance and refrigerate it before baking. Add a few extra minutes to the baking time if baking from cold.

Healthy Baked Mostaccioli Recipe

Print Recipe

★★★★★

4.5 from 145 reviews

This Healthy Baked Mostaccioli recipe combines perfectly cooked pasta, savory Italian sausage, sautéed vegetables, and rich marinara sauce, all baked to bubbly, cheesy perfection with mozzarella and Parmesan. It’s a wholesome and satisfying meal that’s perfect for family dinners or meal prepping and packed with balanced flavors and nutrition.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

pasta

• 16 oz mostaccioli pasta

meat

• 1 lb Italian sausage

vegetables

• 1 large green bell pepper, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced

sauce & cheese

• 4–5 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

seasoning & garnish

• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Fresh parsley, chopped (optional garnish)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the assembled dish.
2. Cook Pasta: Boil a large pot of salted water and cook the mostaccioli pasta until al dente. Drain well and set aside to prevent sogginess in the final bake.
3. Brown Sausage: In a large skillet over medium heat, cook the Italian sausage until it is browned and crumbled. Drain excess grease and transfer the sausage to a plate to keep it from overcooking.
4. Sauté Vegetables: Using the same skillet, sauté the chopped green bell pepper and onion until they become softened and translucent. Add the minced garlic and cook for an additional minute until fragrant.
5. Combine Ingredients: In a large baking dish, mix together the cooked pasta, browned sausage, sautéed vegetables, and marinara sauce. Season the mixture with kosher salt and freshly ground black pepper, then gently combine all ingredients.
6. Add Cheese: Evenly sprinkle shredded mozzarella cheese and grated Parmesan cheese over the top of the pasta mixture.
7. Bake: Place the baking dish in the preheated oven and bake for 25–30 minutes until the cheeses have melted, turned bubbly, and developed a light golden crust.
8. Rest and Garnish: Remove from the oven and let the baked mostaccioli rest for 5 minutes. Garnish with freshly chopped parsley if desired before serving.

Notes

• You can substitute Italian sausage with turkey sausage for a leaner option.
• To reduce sodium, use low-sodium marinara sauce and moderate added salt.
• Adding a pinch of red pepper flakes can give the dish a nice subtle heat.
• This dish can be prepared ahead and refrigerated before baking; increase baking time by a few minutes if baking from cold.
• Leftovers can be stored in the fridge up to 3 days and reheated covered in the oven to retain moisture.

Keywords: baked mostaccioli, Italian sausage pasta bake, healthy pasta casserole, cheesy baked pasta, easy family dinner