Description
Mostaccioli is a delicious baked Italian pasta dish featuring tender pasta tossed with savory Italian sausage and marinara sauce, layered with a rich mixture of ricotta, parmesan, and mozzarella cheeses, then baked until bubbly and golden brown. This hearty and comforting recipe is perfect for family dinners and serves 8.
Ingredients
Scale
Pasta and Sauce
- 1 pound uncooked mostaccioli pasta
- 2 (24 ounce) jars marinara sauce
- Salt & pepper to taste
Meat and Vegetables
- 1 pound Italian sausage
- 1/2 medium onion, chopped
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
Cheese Mixture
- 8 ounces ricotta cheese
- 1 cup freshly grated parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
Topping
- 2 cups shredded mozzarella cheese
Serving (Optional)
- Fresh basil and/or parsley
Instructions
- Preheat Oven: Preheat your oven to 375°F and position the rack in the top third of the oven to ensure even baking.
- Prepare Cheese Mixture: In a medium bowl, combine ricotta cheese, grated parmesan, garlic powder, and dried oregano. Stir until smooth and set aside for layering.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the mostaccioli pasta and cook 2 minutes less than package directions suggest to keep it slightly firm. Drain the pasta and return it to the same pot.
- Cook Sausage and Vegetables: In a skillet over medium-high heat, cook the Italian sausage and chopped onion, breaking the meat into crumbles, for about 10 minutes until browned and cooked through.
- Add Garlic and Spices: Stir in minced garlic and red pepper flakes to the sausage mixture, cooking for another minute. Drain excess fat from the skillet.
- Combine Pasta and Sauce: Transfer the sausage mixture into the pot with the pasta. Pour in the marinara sauce and toss everything using tongs or spoons until well coated.
- First Layer: Pour half of the pasta and sauce mixture into a 9×13 inch baking dish and spread evenly.
- Cheese Layer: Spoon dollops of the ricotta cheese mixture over the first pasta layer, distributing it evenly but without worrying about precision.
- Second Layer: Add the remaining pasta and sauce mixture over the ricotta layer and spread evenly, then sprinkle the shredded mozzarella on top.
- Bake: Bake the assembled dish uncovered for 20 minutes until heated through and bubbling.
- Broil for Finish: Switch oven to broil and cook for a few minutes until the mozzarella cheese is bubbly and golden brown. Watch carefully to avoid burning.
- Serve: Season with salt and pepper as needed. Garnish with fresh basil and/or parsley before serving, if desired.
Notes
- Mostaccioli pasta can be substituted with penne or ziti if unavailable.
- Use sweet or spicy Italian sausage according to your taste preference.
- For a vegetarian version, omit sausage and add sautéed mushrooms or vegetables.
- Be careful not to overcook the pasta before baking to maintain a perfect texture.
- Browning the cheese under the broiler adds a lovely texture but requires attentive watching to prevent burning.
