Mama Mia Triple Cheese Mostaccioli Bake
Get ready to indulge in the ultimate comfort food with this Mama Mia Triple Cheese Mostaccioli Bake! This hearty baked pasta dish layers tender mostaccioli with a savory blend of Italian sausage, marinara, and creamy Alfredo sauce, creating a harmonious balance of rich flavors. But the real star is the triple cheese medley—ricotta, mozzarella, and Parmesan—which melts together for a bubbly, golden topping that's impossible to resist. Seasoned with garlic, Italian herbs, and a hint of spice, this casserole is baked to perfection in under an hour, making it an easy yet impressive option for weeknight dinners or potluck gatherings. Serve it hot with a sprinkle of fresh parsley for a delightful burst of color and flavor.
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Recipe Information
Ingredients
- 16 oz mostaccioli pasta
- 1 lb ground Italian sausage
- 24 oz jar of marinara sauce
- 15 oz jar of Alfredo sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 large egg
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1 tbsp olive oil
- 2 tbsp fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil.
Cook the mostaccioli pasta in a large pot of salted boiling water until al dente according to package instructions. Drain and set aside.
In a large skillet over medium heat, add the Italian sausage and cook until browned, breaking it up with a wooden spoon as it cooks. Drain excess grease if needed.
Stir the marinara sauce into the cooked sausage, simmer for 5 minutes, and then set aside.
In a medium mixing bowl, combine ricotta cheese, grated Parmesan cheese, one large egg, garlic powder, Italian seasoning, salt, and black pepper. Mix until well-combined.
Spread half of the cooked pasta evenly across the bottom of the prepared baking dish.
Layer half of the sausage marinara sauce over the pasta, followed by half of the ricotta mixture. Spread half of the Alfredo sauce evenly over the top and sprinkle with 1 cup of shredded mozzarella cheese.
Repeat the layers with the remaining pasta, sausage marinara sauce, ricotta mixture, Alfredo sauce, and shredded mozzarella cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese on top is bubbly and golden brown.
Let the mostaccioli bake rest for 10 minutes before serving. Garnish with freshly chopped parsley if desired.
Nutrition Facts
Calories |
802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 2081 mg | 90% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 7.9 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 599 mg | 46% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 589 mg | 13% | |
*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.
