baked mostaccioli

There are certain meals that feel like a hug, and for me, this baked mostaccioli is one of them. I remember the aroma of savory Italian sausage and garlic filling our house on Sundays, a promise of the comforting, cheesy casserole to come. It’s a beautifully simple dish, but the flavors are so rich and satisfying. While I sometimes love to prepare something a bit more decadent, like my Lobster Alfredo Pasta, this hearty baked pasta is what my family asks for again and again.

Why This Dish is a Go-To in My Kitchen

I adore this recipe because it delivers maximum comfort with minimal fuss. With just 20 minutes of prep, I can have this casserole ready for the oven. While it bakes for 45 minutes, my kitchen fills with an incredible aroma. The combination of Italian sausage, a simple yet flavorful tomato sauce, and that creamy blend of ricotta, Parmesan, and mozzarella is just magic. It’s my go-to for a satisfying dinner that feels special without all the effort.

The Key Ingredients You’ll Need

I always opt for whole milk ricotta; its creaminess is essential for the perfect texture. For the sausage, choose mild or hot depending on your family’s preference. This dish is incredibly versatile, much like another comforting bake of mine, Chicken Pot Pie Pasta.

Layla

Hearty Baked Mostaccioli with Italian Sausage

A comforting and cheesy baked pasta dish featuring tender mostaccioli, a rich Italian sausage and tomato sauce, and a generous topping of melted mozzarella. Perfect for a family dinner or potluck.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Course: Main Course

Cuisine: American, Italian

Calories: 655

Ingredients Equipment Method Notes

Ingredients

  

For the Sausage Sauce

• 1 tbsp Olive Oil
• 1 lb Mild or Hot Italian Sausage casings removed
• 1 large Yellow Onion finely chopped
• 4 cloves Garlic minced
• 28 oz Crushed Tomatoes one large can
• 2 tbsp Tomato Paste
• 1 tsp Dried Oregano
• 1 tsp Dried Basil
• 1/4 tsp Red Pepper Flakes optional, adjust to taste
• 1 tsp Salt or to taste
• 1/2 tsp Black Pepper freshly ground

For the Pasta and Assembly

• 1 lb Mostaccioli Pasta or penne
• 15 oz Whole Milk Ricotta Cheese
• 1/2 cup Grated Parmesan Cheese plus more for topping
• 1 large Egg lightly beaten
• 1/4 cup Fresh Parsley chopped
• 16 oz Shredded Mozzarella Cheese low-moisture, whole milk

Equipment

• Large Pot
• Large skillet or Dutch oven
• 9x13-inch baking dish
• Colander
• Large Mixing Bowl

Method

 

Prepare Components

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
2. Cook the mostaccioli pasta in a large pot of heavily salted boiling water according to package directions, but cook for 1-2 minutes less than the recommended time for al dente. The pasta will finish cooking in the oven. Drain well and set aside.
3. While the pasta is cooking, make the sauce. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain off any excess grease.
4. Add the chopped onion to the skillet with the sausage and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
5. Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 10 minutes for the flavors to meld.

Assemble the Casserole

1. In a large mixing bowl, combine the ricotta cheese, 1/2 cup of grated Parmesan cheese, the lightly beaten egg, and chopped fresh parsley. Season with a pinch of salt and pepper and mix until well combined.
2. Add the drained, cooked pasta to the ricotta mixture. Pour in about 2/3 of the sausage sauce and gently stir everything together until the pasta is evenly coated.
3. Spread half of the pasta mixture evenly into the prepared baking dish. Sprinkle with half (about 2 cups) of the shredded mozzarella cheese. Top with the remaining pasta mixture.
4. Spoon the remaining sausage sauce evenly over the top layer of pasta. Sprinkle the remaining 2 cups of mozzarella cheese and a little extra grated Parmesan over the top.

Bake and Serve

1. Cover the baking dish with aluminum foil. Bake for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and starting to brown on top.
2. Let the baked mostaccioli rest for 10 minutes before cutting and serving. This allows it to set up and makes serving easier. Garnish with additional fresh parsley if desired.

Notes

Make-Ahead: Assemble the casserole completely but do not bake. Cover tightly with foil and refrigerate for up to 24 hours. When ready to bake, add 10-15 minutes to the covered baking time.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or a covered oven-safe dish at 350°F until warmed through.

How I Make Hearty Baked Mostaccioli with Italian Sausage Step-by-Step

This process is wonderfully simple. I start by browning the sausage with onion and garlic, then let it simmer with tomatoes and herbs to build a rich sauce. While that’s happening, I cook the mostaccioli until it’s just al dente. Finally, I layer the sauce, pasta, and cheesy ricotta mixture into the dish before baking. It’s a straightforward method, much like my easy cheeseburger macaroni, making it perfect for a busy evening when you crave a homemade meal.

My Tips for the Perfect Outcome

• Slightly undercook the pasta, as it will continue cooking in the oven.
• Use freshly grated Parmesan and mozzarella for the best melt.
• Let the baked mostaccioli rest for 10 minutes before cutting to help it set.

How I Serve and Store This Dish

I love serving this casserole piping hot with a simple side salad and some crusty garlic bread for soaking up any extra sauce. It’s a complete and satisfying meal on its own. Leftovers are a treat! I store them in an airtight container in the refrigerator for up to four days. It reheats beautifully in the microwave or oven, making it perfect for a quick lunch the next day.

Frequently Asked Questions

Can I make this baked mostaccioli ahead of time?

Absolutely! This is one of my favorite things about it. You can assemble the entire casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. You may just need to add about 10-15 minutes to the baking time.

What’s the difference between mostaccioli, ziti, and penne?

While they can often be used interchangeably in baked dishes, their shapes differ slightly. Mostaccioli and penne have angled ends, but mostaccioli is typically larger and smooth-textured, whereas penne often has ridges. Ziti has straight-cut ends and a smooth exterior.

Can I use a different type of ground meat?

Of course! While I love the flavor of Italian sausage, you could easily substitute it with ground beef, turkey, or even chicken. Just be sure to season it well with a little extra salt, pepper, and perhaps some fennel seed to mimic that classic sausage flavor.

Is it necessary to use whole milk ricotta cheese?

I highly recommend it for the creamiest, richest texture in the cheese layer. However, if you only have part-skim ricotta on hand, it will still work just fine! The final dish will be slightly less decadent, but still absolutely delicious and comforting.

The Perfect Comfort Meal

This recipe holds such a special place in my heart, and I hope it brings as much joy to your table as it does to mine. If you love this dish, I think you’ll also enjoy my classic baked ziti. I’d love to hear what you think in the comments!