Oven-baked Mostaccioli con Ricotta

Get ready to delight your taste buds with this fantastic mostaccioli recipe! It's a simple, hearty dish that will bring a smile to the faces of your whole family. Packed with rich flavors and easy to make, this Italian classic is sure to become a favorite at your dinner table.

Italian cuisine is known for its fresh ingredients and simple, delicious flavors. Many Italian recipes, like this mostaccioli, are easy to make and taste amazing. Pasta dishes are some of the best pasta recipes out there, loved by people all over the world.

I married a wonderful Italian man, so our family loves dishes that are from Italy or inspired by the cuisine of the Mediterranean. Be sure to take a look at my Roasted Italian Peppers recipe, as well as my other pasta dishes such as Shrimp Alfredo Tortellini and Greek Shrimp Pasta Salad.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Storage
• FAQ
• Recipe
• Food safety

Ingredients

Here's what you'll need to make this delicious, comforting dish.

• Mostaccioli - if this is difficult to find, don't worry! Any other tube-shaped pasta around the same size, such ziti or penne pasta, will work fine. (Just don't get small elbows or large manicotti, for example.)
• Olive oil - fresh works best, but if you prefer to get the already-minced stuff in a jar, you'll be fine
• Ground Italian sausage - if you don't like sausage, you can substitute ground beef or ground turkey
• Garlic
• Italian gravy - if you're not familiar with the term, it's simply what Italians call spaghetti sauce
• Italian seasoning blend
• Ricotta cheese - you can substitute cottage cheese if you want
• Shredded mozzarella cheese
• 1 Egg
• Grated parmesan cheese - for best results, buy a block and grate your own, which is what I typically do. If you prefer you can buy it already grated.
• Salt
• Fresh basil - optional, for garnish

See recipe card for quantities.

Instructions

Now that you have all your ingredients ready, let's get started on making this delicious dish. Just follow these easy steps, and you'll have a mouthwatering mostaccioli ready in no time.

Start by cooking the pasta in a dutch oven or other large pot according to the package directions, until it's al dente. (Still slightly undercooked.) I like to cook pasta in boiling water with a dash of salt and some olive oil, which prevents the noodles from sticking together.

Next, brown the sausage in a large skillet. Once the meat is mostly cooked, add the minced garlic and cook for one additional minute, then remove from heat.

Next, add the pasta and gravy to the homemade meat sauce, then sprinkle Italian seasoning over the top. Stir to combine.

Next, you'll need to mix up the cheese layer. In a large bowl, combine the ricotta and mozzarella cheeses, along with the egg. Stir to combine, making sure to break the egg yolk and evenly distribute it throughout.

Finally, you'll layer the ingredients in a large casserole dish. Start by putting half of the pasta mixture in, and spread to cover the entire bottom of the dish. Next, add the ricotta mixture in large dollops like this:

Then use a spatula or the back of a large spoon to spread it out and completely cover the pasta.

Finally, spread the remaining half of the pasta and meat / tomato sauce on top of the ricotta, and then top with the grated parmesan cheese. Here's what it will look like when it's ready to go in the oven:

Cover with tin foil, and bake for for 40 minutes at 375℉. Carefully remove the foil, and bake uncovered for another 5-10 minutes. If desired, you can turn on the broiler for the last 3-4 minutes to brown up the cheese on top.

Substitutions

If you can't find mostaccioli, penne or ziti will work fine. In fact, the final result here is very similar to baked ziti.

If you want, you can swap out the Italian sausage for any other ground sausage, or use turkey or chicken sausage, or plain ground beef.

Variations

If you wish for a vegetarian dish, you can omit the meat altogether. For added spice, put some hot pepper flakes into the meat while cooking.

Storage

Store any remaining pasta in an airtight container in the fridge. With proper refrigeration, it should last 2-3 days.

FAQ

Recipe

Food safety

Make sure to cook your meat and eggs throroughly.

• Ground beef, pork, and veal should be cooked to a minimum 160℉
• Ground turkey and chicken should be cooked to a minimum 165℉
• The egg in the ricotta mixture should completely cook while in the oven, but don't be tempted to taste it before you bake it.