Baked Red And White Mostaccioli

Why You’ll Love This Recipe

I love how simple and dependable this recipe is. It uses everyday ingredients, yet the result feels indulgent and filling.

I also appreciate the combination of red and white sauces. The tomato sauce adds brightness and depth, while the Alfredo sauce brings a creamy richness that coats every bite of pasta.

Another reason I keep making this dish is how perfect it is for gatherings. I can prepare it ahead of time, bake it just before serving, and easily feed a group.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound Mostaccioli
2 cups Tomato Sauce
2 cups Alfredo Sauce
1 pound Ground Sirloin
1.5 cups Shredded Mozzarella Cheese
Salt & Pepper, to taste

Directions

1. I preheat the oven to 350°F and lightly spray a 9×13-inch baking dish with non-stick spray. I set it aside.

2. I bring a large pot of salted water to a boil. Once boiling, I add the mostaccioli and cook it until al dente. I drain the pasta and return it to the pot.

3. While the pasta cooks, I heat a large skillet over medium-high heat and add the ground sirloin. I season it with salt, pepper, and any additional seasonings I like. I cook until the meat is browned and no longer pink.

4. I pour the cooked meat into the pot with the drained pasta.

5. I add the tomato sauce and Alfredo sauce to the pasta and meat, mixing everything until fully combined.

6. I transfer the mixture into the prepared baking dish and sprinkle the shredded mozzarella evenly over the top.

7. I bake for about 10 minutes, or until the cheese is melted and bubbly.

I let it rest for a few minutes before serving so it sets slightly and is easier to scoop.

Servings And Timing

This recipe makes 8 servings.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: Approximately 50 minutes

I like how quickly it comes together, especially for a baked pasta dish.

Variations

I sometimes add sautéed onions or garlic to the ground sirloin for extra flavor.

If I want more texture, I mix in cooked mushrooms or spinach.

For a spicier version, I stir in red pepper flakes or use a spicy tomato sauce.

When I want an even cheesier finish, I add a layer of Parmesan on top before baking.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, I warm individual portions in the microwave or reheat the entire dish in the oven at 325°F until heated through. If it looks a little dry, I add a splash of tomato sauce before reheating.

FAQs

Can I Make This Dish Ahead Of Time?

Yes, I can assemble the pasta earlier in the day, cover it, and refrigerate it. I bake it just before serving.

Can I Freeze Baked Mostaccioli?

Yes, I can freeze it before or after baking. I wrap it tightly and freeze for up to 2 months. I thaw in the refrigerator before reheating.

What Is The Difference Between Mostaccioli And Penne?

Mostaccioli is very similar to penne but typically has a smooth surface instead of ridges.

Can I Use Ground Beef Instead Of Sirloin?

Yes, I can substitute ground beef. I may need to drain excess grease depending on the fat content.

How Do I Keep The Pasta From Getting Mushy?

I cook the pasta just until al dente since it will continue cooking slightly in the oven.

Conclusion

I love how this Baked Red And White Mostaccioli combines creamy and savory flavors in one comforting dish. With tender pasta, seasoned meat, rich sauces, and melted cheese, it’s a recipe I rely on whenever I want something hearty and satisfying. It’s simple, flavorful, and always a hit at the dinner table.

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