Cheesy Baked Mostaccioli with Sausage and Ricotta Recipe

If you are looking to cozy up your dinner table with a comforting, crowd-pleasing dish, this Cheesy Baked Mostaccioli with Sausage and Ricotta Recipe is your new secret weapon. It blends tender pasta, savory Italian sausage, creamy ricotta, and bubbling mozzarella baked to golden perfection, creating a harmony of flavors and textures that feel like a warm hug on a plate. The homemade marinara sauce infused with a touch of garlic and red pepper flakes adds just the right zing to balance the rich cheeses. Whether it’s a family gathering or a casual weeknight treat, this dish promises to delight palates and fill hearts with its irresistible charm.

Ingredients You’ll Need

Gathering these straightforward yet essential ingredients is the first step toward crafting this delicious meal. Each component plays a vital role, from adding depth to the sauce to creating ooey-gooey cheese layers that pull apart in all the right ways.

• 1 pound uncooked mostaccioli pasta: The perfect tubular shape to catch all the savory sauce and cheese.
• 1 pound Italian sausage: Adds hearty, spiced protein that infuses the dish with authentic Italian flavor.
• 1/2 medium onion, chopped: Brings a subtle sweetness and aromatic depth.
• 4 cloves garlic, minced: Essential for that unmistakable garlicky warmth.
• 1/2 teaspoon red pepper flakes (optional): Adds a gentle kick to brighten the sauce.
• 2 (24 ounce) jars marinara sauce: The rich tomato base that ties everything together.
• 2 cups shredded mozzarella cheese: Melts beautifully for that irresistible stretchy layer on top.
• Salt & pepper (to taste): The simple seasoning that enhances every flavor.
• Fresh basil and/or parsley (optional, for serving): Adds a fresh herbal finish that lifts the whole dish.
• 8 ounces ricotta cheese: Creates a luscious, creamy middle layer that balances the sausage’s savoriness.
• 1 cup freshly grated parmesan cheese: Offers a sharp, salty punch in the cheese mixture.
• 1/2 teaspoon garlic powder: Enhances the cheesy layer with extra garlic flavor.
• 1/2 teaspoon dried oregano: Brings classic Italian herbaceous notes to the mix.

How to Make Cheesy Baked Mostaccioli with Sausage and Ricotta Recipe

Step 1: Preheat and Prepare

Start by heating your oven to 375F and position the rack in the upper third. This placement ensures the cheese topping gets beautifully golden and bubbly by the end of baking. Preparing your oven ahead prevents any hold-ups once everything’s assembled.

Step 2: Mix the Cheese Layer

In a medium bowl, combine the ricotta, parmesan, garlic powder, and dried oregano until smooth and evenly blended. This creamy mixture is going to be the star of the middle layer, adding a soft, rich texture that contrasts perfectly with the meaty sauce.

Step 3: Cook the Pasta

Boil a large pot of salted water and cook the mostaccioli just two minutes less than the package directions suggest. This slightly underdone pasta will finish cooking in the oven, soaking up the sauce without turning mushy.

Step 4: Brown the Sausage and Onion

While the pasta cooks, add the sausage and chopped onion to a skillet over medium-high heat. Break the sausage into crumbles as you cook for about 10 minutes until nicely browned and the onions soften. This step develops rich, caramelized flavors that make the dish so satisfying.

Step 5: Add Garlic and Seasoning

Stir in the minced garlic and optional red pepper flakes, cooking for about a minute until fragrant. Then drain any excess fat to keep the sauce from becoming greasy but retain all the flavor to mix into the pasta.

Step 6: Combine Pasta, Sausage, and Sauce

Return the drained pasta to its cooking pot and pour in the sausage mixture along with the marinara sauce. Toss gently with tongs or large spoons until every piece is luxuriously coated. This step ensures every forkful is bursting with flavor.

Step 7: Layer the Pasta

Spoon half of the pasta and sauce into a 9×13 baking dish, spreading it evenly. This bottom layer supports the creamy ricotta that will melt into the noodles during baking.

Step 8: Add the Ricotta Cheese Layer

Drop dollops of the ricotta mixture across the pasta layer. No need for perfection here—just scatter it generously so that cheesy pockets form throughout the dish once baked.

Step 9: Top with Remaining Pasta and Mozzarella

Spread the rest of the pasta mixture over the ricotta layer, then sprinkle 2 cups of shredded mozzarella evenly on top. This final cheese layer forms the irresistible golden crust that everyone loves.

Step 10: Bake and Broil

Bake uncovered for 20 minutes until bubbly. Then switch to broil for a few minutes to get the cheese browned and slightly crisp on top. Keep a close eye so it doesn’t burn but achieves that perfect bubbly finish.

Step 11: Final Seasoning and Serve

Before serving, taste and season with salt and pepper as needed. Garnish with fresh basil or parsley to add a pop of color and aromatic freshness that cuts through the richness.

How to Serve Cheesy Baked Mostaccioli with Sausage and Ricotta Recipe

Garnishes

Fresh herbs like basil or flat-leaf parsley provide a vibrant, green contrast to this rich, cheesy dish. Scatter chopped herbs just before serving for a fresh bite and irresistible aroma that invites everyone to dig in.

Side Dishes

This dish pairs beautifully with crisp green salads dressed lightly with vinaigrette, roasted vegetables, or even garlic bread to soak up every last bit of sauce. A simple Caesar salad also complements the creamy, cheesy flavors perfectly.

Creative Ways to Present

If you want to elevate the presentation, serve individual portions in small cast-iron skillets or bake in colorful ramekins. Layering fresh basil leaves between servings or sprinkling a little extra parmesan on top right before serving also adds a chef-style touch.

Make Ahead and Storage

Storing Leftovers

Leftover portions can be refrigerated in an airtight container for up to 3 days. The flavors actually deepen overnight, making for an even better lunch or dinner the next day.

Freezing

This Cheesy Baked Mostaccioli with Sausage and Ricotta Recipe freezes well. Store in a freezer-safe container or wrap tightly in foil and plastic wrap for up to 3 months. Thaw overnight in the fridge before reheating to preserve texture and flavor.

Reheating

To reheat, cover the baking dish with foil and warm in a 350F oven until heated through, about 20 minutes. For single servings, a microwave works well; just cover loosely to avoid drying out the cheese.

FAQs

Can I use turkey sausage instead of Italian sausage?

Absolutely! Turkey sausage is a leaner alternative that works well for a lighter dish. The flavor might be a bit milder, so consider adding a pinch more herbs or red pepper flakes to keep the taste punchy.

Is there a substitute for ricotta cheese?

If ricotta isn’t on hand, cottage cheese blended with a bit of cream cheese can be a good stand-in. It won’t be as smooth but still provides that creamy richness needed for the middle layer.

How can I make this dish vegetarian?

Simply omit the sausage and add sautéed mushrooms, zucchini, or eggplant for savory depth. Adding a bit of smoked paprika or liquid smoke can mimic the meaty flavor profile.

What type of marinara sauce is best?

Choose a high-quality jarred marinara or make your own if you have time. The sauce is key to the dish’s flavor, so a rich, garlicky, and well-seasoned tomato base will yield the best results.

Can I prepare this recipe ahead of time before baking?

Yes! Assemble the dish up to the baking step, cover tightly, and refrigerate for up to 24 hours. When ready to serve, bake directly from the fridge, adding a few extra minutes to the baking time.

Final Thoughts

This Cheesy Baked Mostaccioli with Sausage and Ricotta Recipe is truly one of those dishes that feels like a warm, delicious celebration every time you make it. It’s simple enough for weeknights yet impressive enough for family gatherings, bursting with comforting flavors and cheese bliss. I can’t wait for you to try this recipe and hear how it becomes a new favorite in your kitchen!

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