Cheesy Mostaccioli
Dive into pure comfort with this indulgent Cheesy Mostaccioli recipe, a perfect union of tender pasta, rich marinara, and ooey-gooey cheese. Featuring hearty ground Italian sausage, vibrant aromatics like garlic and onion, and a trio of cheeses—melty mozzarella, creamy ricotta, and savory Parmesan—this baked pasta dish delivers layers of flavor and cheesy perfection in every bite. Seasoned with classic Italian seasoning and a sprinkle of fresh parsley, it’s a crowd-pleasing favorite that’s easy to prepare and perfect for cozy dinners or gatherings. With its golden, bubbly crust and hearty, saucy filling, this baked Italian casserole is the ultimate recipe for pasta lovers.
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Recipe Information
Ingredients
- 454 g Mostaccioli pasta
- 454 g Ground Italian sausage
- 1 tbsp Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 680 g Marinara sauce
- 120 g Parmesan cheese, shredded
- 240 g Mozzarella cheese, shredded
- 240 g Ricotta cheese
- 2 tsp Italian seasoning
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
Bring a large pot of salted water to a boil. Add the mostaccioli pasta and cook until al dente according to package instructions. Drain and set aside.
In a large skillet over medium heat, add the olive oil. Once hot, sauté the diced onion until translucent, about 3-4 minutes.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Add the ground Italian sausage to the skillet, breaking it up with a spoon. Cook until browned and fully cooked through, about 6-8 minutes. Drain any excess grease if necessary.
Stir in the marinara sauce, Italian seasoning, salt, and black pepper. Let the mixture simmer for 5 minutes, stirring occasionally.
In a large mixing bowl, combine the drained pasta, sausage marinara mixture, 120 g of shredded mozzarella cheese, and 60 g of shredded Parmesan cheese. Mix until evenly distributed.
Spread half of the pasta mixture into the prepared baking dish. Dollop half of the ricotta cheese evenly over the pasta. Repeat with the remaining pasta mixture and ricotta.
Top the dish with the remaining 120 g of mozzarella cheese and 60 g of Parmesan cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
Remove the dish from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Serve warm and enjoy your cheesy mostaccioli!
Nutrition Facts
Calories |
658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 19.7 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1619 mg | 70% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.7 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 650 mg | 50% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 363 mg | 8% | |
*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.
