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?
Baked Mostaccioli
Ingredients
– 1 pound Mostaccioli pasta
– 1 tablespoon olive oil
– 1 medium onion, chopped
– 2 garlic cloves, minced