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Three-Cheese Meatball Mostaccioli Bake

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This hearty casserole features juicy homemade meatballs, mostaccioli pasta, and a trio of cheeses baked to golden perfection in a rich tomato sauce. It’s a comforting, crowd-pleasing family dinner that’s easy to make and perfect for gatherings.

Ingredients

Scale
  • 1 lb ground beef (80/20 blend)
  • 1/2 lb ground pork (optional, for richness)
  • 1/2 cup Italian-style breadcrumbs
  • 1/4 cup milk (whole or 2%, or dairy-free alternative)
  • 1 large egg
  • 2 tbsp grated parmesan cheese
  • 2 cloves garlic, minced
  • 1 tsp dried Italian herbs (or a mix of basil, oregano, thyme)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lb mostaccioli pasta (or penne, rigatoni)
  • 3 cups marinara sauce (homemade or store-bought)
  • 1/2 cup ricotta cheese (full-fat or part-skim)
  • 1/2 tsp red pepper flakes (optional)
  • 1/2 cup grated parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese (for topping)
  • Fresh basil or parsley for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, milk, egg, 2 tbsp parmesan, garlic, Italian herbs, salt, and pepper. Mix gently until just combined.
  3. Form mixture into 1-inch meatballs (about 24) and place on a lined baking sheet.
  4. Bake meatballs for 12-15 minutes, until browned and cooked through. Let cool slightly.
  5. Bring a large pot of salted water to a boil. Add mostaccioli and cook until al dente, about 8-10 minutes. Drain and toss with a drizzle of olive oil.
  6. In a medium bowl, mix marinara sauce, ricotta cheese, red pepper flakes (if using), and 1/2 cup parmesan cheese. Adjust seasoning as needed.
  7. Lightly grease a 9×13-inch casserole dish. Layer half the pasta, half the sauce, half the meatballs, and half the mozzarella. Repeat layers with remaining pasta, sauce, meatballs, and mozzarella. Sprinkle 1/4 cup parmesan on top. Add basil or parsley if desired.
  8. Reduce oven temperature to 375°F (190°C). Bake uncovered for 20-25 minutes, until cheese is bubbling and golden brown. Cover loosely with foil if browning too quickly.
  9. Let rest for 5-10 minutes before serving. Cut into squares or scoop out portions. Garnish as desired.

Notes

For best results, use freshly grated cheese and cook pasta just to al dente. Prep meatballs and sauce ahead for quick assembly. Substitute ground turkey or chicken for a lighter version, or use gluten-free pasta and breadcrumbs for allergies. Let the bake rest before serving for cleaner slices and better texture.

Nutrition

Keywords: mostaccioli bake, meatball casserole, three cheese pasta, family dinner, comfort food, Italian pasta bake, cheesy casserole, easy weeknight meal

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