Cheese Mostaccioli
Indulge in the ultimate comfort food with this hearty Cheese Mostaccioli recipe, a baked pasta dish bursting with rich Italian flavors. Tender mostaccioli pasta (or penne) is tossed in a savory marinara sauce infused with seasoned ground Italian sausage and layered with a creamy ricotta cheese mixture. Topped with a golden, bubbly layer of melted mozzarella and Parmesan cheeses, this dish is a showstopper perfect for cozy family dinners or entertaining guests. With just 20 minutes of prep time and simple ingredients like garlic, Italian seasoning, and fresh parsley for garnish, this irresistible baked pasta delivers big flavor with minimal effort. Pair it with a crisp side salad or warm garlic bread for a satisfying, crowd-pleasing meal!
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Recipe Information
Ingredients
- 16 ounces Mostaccioli pasta (or penne)
- 24 ounces Marinara sauce
- 1 pound Ground Italian sausage
- 1 cup Ricotta cheese
- 2 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 large Egg
- 2 cloves Garlic, minced
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons Chopped fresh parsley (optional for garnish)
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the mostaccioli according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Add the ground Italian sausage to the skillet and cook, breaking it apart with a spoon, until browned and cooked through. Stir in the marinara sauce, salt, pepper, and Italian seasoning. Simmer for 5 minutes, then remove from heat.
In a medium bowl, mix the ricotta cheese, 1 cup of shredded mozzarella cheese, 1/2 cup of grated Parmesan cheese, and the egg until well combined.
Spread a thin layer of the sausage marinara sauce at the bottom of the prepared baking dish.
In a large bowl, combine the cooked mostaccioli with the remaining marinara sauce. Stir until the pasta is fully coated.
Add half of the pasta mixture to the baking dish. Spread the ricotta mixture over the pasta in an even layer. Top with the remaining pasta mixture.
Sprinkle the remaining mozzarella cheese and Parmesan cheese evenly over the top.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it rest for 5 minutes. Garnish with chopped fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
3875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.8 g | 322% | |
| Saturated Fat | 108.3 g | 542% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 948 mg | 316% | |
| Sodium | 9723 mg | 423% | |
| Total Carbohydrate | 198.1 g | 72% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 23.5 g | ||
| Protein | 216.0 g | 432% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 3801 mg | 292% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2089 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
