Alfredo Mostaccioli – Creamy, Cheesy, and Irresistible Pasta Bake
Alfredo Mostaccioli blends creamy Alfredo sauce with baked pasta for a hearty, crowd-pleasing dish. Easy to make and endlessly customizable.
Ingredients
- 1 lb mostaccioli pasta
- 3 cups Alfredo sauce (homemade or store-bought)
- 2 cups cooked chicken (optional)
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons parsley, chopped
Instructions
- Preheat oven to 375°F (190°C).
- Cook mostaccioli pasta until al dente. Drain and set aside.
- In a skillet, melt butter and sauté garlic until fragrant.
- Stir in Alfredo sauce, seasoning, salt, and pepper.
- Mix pasta with sauce and half the mozzarella.
- Transfer to a greased baking dish.
- Top with remaining mozzarella and Parmesan.
- Bake uncovered for 25–30 minutes until bubbly and golden.
- Garnish with parsley before serving.
Notes
- Use homemade Alfredo sauce for richer flavour.
- Add vegetables like spinach or broccoli for extra nutrition.
- Substitute penne if mostaccioli is unavailable.
- Double the cheese for a gooier bake.
- Store leftovers in the fridge for up to 3 days.