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A close-up of a bubbling, cheesy baked mostaccioli casserole in a glass dish, garnished with fresh parsley.
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
Cook Time 45 minutes
Total Time 1 hour 5 minutes
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.