Authentic Italian Mostaccioli Recipe

This recipe for Baked Mostaccioli has ricotta cheese and Italian sausage in it, which tastes great.

– 1 pound mostaccioli pasta – 1 pound Italian sausage (casings removed and crumbled) – 1 cup diced onion (about half an onion) – 3 cloves garlic, minced – 2 teaspoons Italian seasoning – ½ teaspoon kosher salt – 28 ounces canned tomato sauce – 15 ounces ricotta cheese – 1 large egg – 2 cups shredded mozzarella cheese, divided – ½ cup grated parmesan cheese



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Warm the oven up to 375 degrees. In the middle of the oven, put the baking rack.

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Get a huge pot of water going. To make al dente mostaccioli, cook them slightly about a minute less than the package instructions. Drain and store.

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During pasta cooking, create sauce. Over medium-high heat, spoon-break sausage in a large Dutch oven. Add onion and garlic to nearly done sausage. 

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Combine kosher salt and Italian spice. Three minutes. After another minute, add bottled tomato sauce. Simmer sauce on low. Occasionally stir 5–6 minutes.

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Add the cooked mostaccioli to the sauce and mix it all together. In a bowl, mix the ricotta, egg, 1 cup of mozzarella, and parmesan cheese to make the filling.

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Half the pasta mixture in the bottom of a large casserole dish or 9-by-13-inch baking pan. Cover with ricotta. Complete with leftover pasta and last cup mozzarella.

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Wrap the dish in foil and bake 30 minutes until bubbly. Brown the top in 2–3 minutes on the grill. Serve five minutes later. Add basil or parsley.

Calories: 522kcal | Carbohydrates: 43g | Protein: 25g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.002g | Cholesterol: 97mg | Sodium: 1098mg | Potassium: 561mg | Fiber: 3g | Sugar: 5g | Vitamin A: 762IU | Vitamin C: 8mg | Calcium: 289mg | Iron: 2mg 


Also See

Nduja Pasta Recipe