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Healthy Baked Mostaccioli Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://www.cheftara.com/healthy-baked-mostaccioli-recipe/