My Italian neighbor showed me this dish, and we knew we had to snag the recipe!

Oh, Mostaccioli! This dish holds a special place in my heart. It's like the unsung hero of pasta bakes, nestled somewhere between its famous cousins, lasagna and baked ziti. Originating from Italy, where honestly, have you ever had bad pasta? Mostaccioli, with its ridged, tube-like shape, is perfect for catching all the saucy, cheesy goodness. It's my go-to crowd-pleaser for potlucks, family gatherings, or those Thursday nights when you want to eat something cozy but don't want to put in a ton of effort. It's hearty, filling, and the best part? It tastes even better the next day, making your lunchbox a little box of joy.

Now, Baked Mostaccioli is almost a meal on its own, but I love to pair it with a crisp, green salad to cut through the richness of the dish. A Caesar or arugula salad with a tangy vinaigrette does the trick! And don't forget the garlic bread – because if you're going to do pasta night, you might as well go all out, right?

- 1 pound Mostaccioli pasta
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 pound ground beef or Italian sausage (depending on your preference)
- 1 (24-ounce) jar of your favorite marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese, divided
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish (optional)

1. Preheat your oven to 375°F (190°C). This is your blast furnace for flavor!

2. Bring a large pot of salted water to a boil. Cook the Mostaccioli according to the package instructions until it's al dente. Remember, the pasta will continue to cook in the oven, so don't overboil it.

3. While the pasta is boiling, heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until they are tender and smelling fabulous.

4. Add the ground beef or sausage to your onion mixture, breaking it apart with a spoon. Cook until it's browned and no longer pink, then drain any excess fat because we want indulgent, not greasy.

5. Stir in the marinara sauce with the meat and let it simmer for a few minutes to marry the flavors. A good sauce is the backbone of this dish!

6. Once the pasta is ready, drain it and return it to the pot. Pour your meaty, saucy love over the pasta and add half of the mozzarella and half of the Parmesan cheese. Toss it all together until every piece of pasta is coated in that red, hearty glory.

7. Transfer the pasta mixture to a 9"x13" baking dish. Sprinkle the remaining cheeses over the top – because cheese is life! – and dust with Italian seasoning for that extra herby punch.

8. Bake uncovered for about 25 minutes or until the cheese is bubbly and begins to get those irresistible golden brown spots.

9. Let it sit for a few minutes after taking it out of the oven (if you can resist). Garnish with fresh basil, if using, to add a pop of color and freshness to the dish.

- For a lighter version, try using ground turkey and part-skim cheeses.
- Feel adventurous? Mix in some roasted vegetables like bell peppers, zucchini, or mushrooms for a veggie boost.
- Meal prep made easy: Baked Mostaccioli can be assembled ahead of time and refrigerated. Just add a few minutes to the baking time.
- Freezer-friendly alert! Make a double batch and freeze one before the baking step; you'll thank yourself later.
- Don't skip on resting the dish after baking; it helps the flavors settle and makes serving less messy.
- Finally, if you have leftovers (a big IF), they reheat beautifully! So go ahead and dish up seconds, or tuck it away for lunch tomorrow.