Description
This Mostaccioli recipe is a comforting and hearty baked pasta dish featuring tender mostaccioli noodles combined with savory Italian sausage, marinara sauce, ricotta and mozzarella cheeses, then baked to bubbly perfection. It’s an easy-to-make meal that yields rich flavors and a cheesy, satisfying texture, perfect for family dinners or gatherings.
Ingredients
Scale
Pasta & Sauce
- 1 lb. mostaccioli pasta (penne or ziti also work)
- 24 oz. marinara sauce (1 jar)
Meat & Aromatics
- 1 lb. Italian sausage
- ½ cup diced onion
- 3 cloves garlic, minced
Cheese Mixture
- 15 oz. ricotta cheese (store bought or homemade)
- 1 large egg, lightly beaten
- ½ tsp oregano (Italian seasoning also works)
- 2 cups shredded mozzarella cheese, divided
- ½ cup shredded Parmesan cheese, divided
Garnish
- Freshly chopped parsley
- Additional grated Parmesan cheese (for serving)
Instructions
- Preheat Oven: Preheat your oven to 350°F. Lightly spray a 3-quart baking dish with cooking spray, then set it aside for later use.
- Cook Pasta: Boil the mostaccioli noodles according to package directions until al dente. Once cooked, drain and rinse them under cool water to stop the cooking process. Return the pasta to the empty pot.
- Brown Meat and Aromatics: In a large skillet over medium-high heat, cook the Italian sausage along with the diced onion and minced garlic until the sausage is browned and cooked through, and the onion is translucent.
- Combine Sauce: Add the marinara sauce to the skillet with the meat mixture, stir to combine, and let it simmer gently for 3-4 minutes to meld the flavors.
- Mix Pasta and Sauce: Pour the meat sauce into the pot containing the cooked pasta and mix thoroughly to combine all ingredients evenly.
- Prepare Cheese Mixture: In a large bowl, combine the lightly beaten egg, ricotta cheese, oregano, 1 cup of shredded mozzarella, and ¼ cup of shredded Parmesan. Stir until smooth and well combined.
- Layer Pasta and Cheese: Place half of the pasta mixture into the prepared baking dish. Evenly spread the ricotta and cheese mixture over the pasta layer.
- Add Remaining Pasta: Top the ricotta layer with the remaining pasta mixture. Sprinkle the remaining 1 cup of mozzarella and ¼ cup Parmesan cheese evenly over the top.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes to heat through and melt the cheeses.
- Bake Uncovered and Serve: Remove the foil and bake an additional 10 minutes until the cheese on top is melted and slightly golden. Garnish with additional grated Parmesan and freshly chopped parsley before serving.
Notes
- You can substitute mostaccioli with penne or ziti pasta.
- For a spicier dish, use spicy Italian sausage or add red pepper flakes.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated.
- For a lower fat version, use turkey sausage and part-skim cheeses.
- If you prefer, make homemade marinara sauce for a fresher flavor.
