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Mostaccioli Pasta Bake with Italian Sausage and Ricotta Recipe

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4.1 from 9 reviews

This hearty Mostaccioli pasta bake features a savory blend of sweet Italian sausage, marinara sauce, creamy ricotta, and melted mozzarella cheeses. Layers of al dente mostaccioli pasta and rich meat sauce are baked to perfection with a golden Parmesan crust for a comforting Italian-American classic that's perfect for family dinners or gatherings.

Ingredients

Meat Sauce Ingredients

  • 2 Tablespoons olive oil
  • 1 yellow onion (medium, finely diced)
  • 1 Teaspoon kosher salt (divided)
  • ½ Teaspoon black pepper (freshly ground, divided)
  • 3 Cloves garlic (minced)
  • 1 Pound sweet Italian sausage (ground)
  • ¼ Teaspoon crushed red pepper flakes (optional)
  • 24 Ounces marinara sauce

Pasta and Cheese Ingredients

  • 16 Ounces mostaccioli pasta
  • 15 Ounces ricotta cheese (whole milk)
  • 1 egg (large)
  • ½ Cup + 3 Tablespoons parmesan cheese (freshly grated, divided)
  • 2 Cups mozzarella cheese (part-skim, freshly shredded)

Garnish

  • Fresh basil leaves (for garnish)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9 x 13-inch baking dish to prevent sticking.
  2. Prepare the Meat Sauce: Heat olive oil in a large skillet over medium heat. Add the diced onion, ½ teaspoon kosher salt, and ¼ teaspoon black pepper, sautéing until softened and translucent, about 4 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
  3. Cook the Sausage: Add the ground sweet Italian sausage to the skillet, breaking the meat apart with a spoon. Cook until browned and fully cooked through, about 6 to 8 minutes. Drain any excess grease from the pan.
  4. Simmer the Sauce: Stir the marinara sauce into the cooked sausage mixture, bring to a simmer, and let it cook for 5 to 7 minutes, stirring occasionally to blend flavors.
  5. Cook the Pasta: While the sauce simmers, cook the mostaccioli pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
  6. Mix Ricotta Filling: In a medium bowl, combine ricotta cheese, egg, ½ cup grated Parmesan cheese, ½ teaspoon salt, ¼ teaspoon black pepper, and crushed red pepper flakes (if using). Mix until smooth and well blended.
  7. Assemble the Pasta Bake: Toss the cooked pasta with the meat sauce evenly. Spread half of this pasta mixture into the prepared baking dish. Evenly spread the ricotta cheese mixture over the pasta layer. Top with the remaining pasta and sauce.
  8. Add Cheese Topping and Bake: Sprinkle the shredded mozzarella cheese and the remaining 3 tablespoons of Parmesan cheese evenly over the top. Cover the dish with foil and bake for 20 minutes.
  9. Finish Baking: Remove the foil and bake uncovered for another 10 minutes, or until the cheese is melted, bubbly, and beginning to brown lightly.
  10. Garnish and Serve: Garnish the baked mostaccioli with fresh basil leaves before serving hot for a delicious and comforting meal.

Notes

  • For extra heat, increase crushed red pepper flakes according to taste.
  • You can make the dish ahead of time, then cover and refrigerate before baking.
  • If you prefer, substitute sweet Italian sausage with spicy Italian sausage for a spicier flavor.
  • Whole milk ricotta gives a creamier texture; part-skim ricotta can be used to reduce fat content.
  • Make sure to salt the pasta water adequately to enhance the pasta's flavor.
  • This dish pairs well with a simple green salad and garlic bread.

Find it online: https://cookedbygrace.com/mostaccioli-pasta-bake-with-italian-sausage-and-ricotta-recipe/