Oven-baked Mostaccioli con Ricotta

5 from 1 vote

Prep Time: 30

Cook Time: 45

Total Time: 1 15

Author: Susan

Calories: 609kcal

Servings: people

Print Pin

An easy alternative to lasagna, mostaccioli con ricotta is a flavorful baked Italian pasta dish that is sure to please your family and your guests alike!

Equipment

1 Skillet
1 9x13 Baking Dish
1 large mixing bowl
1 sheet aluminum foil

Ingredients

1 pound mostaccioli see notes
1 pound ground Italian sausage see notes
3 cloves garlic minced
1 jar Italian gravy or your favorite spaghetti sauce
1 tablespoon Italian seasoning blend
15 ounces ricotta cheese
1 cups mozzarella cheese shredded
1 egg
¾ cups parmesan cheese grated
fresh basil garnish, optional
1 dash salt

Instructions

Preheat the oven to 375℉ (190℃)
Cook 1 pound mostaccioli pasta to al dente firmness in a pot of boiling water, with a dash of salt added. When finished, rinse under cool water and drain completely.
In a skillet on the stovetop, brown 1 pound ground Italian sausage over medium heat. Add minced garlic and cook for an additional minute. Remove from heat.
Add cooked and drained pasta to the meat, along with 1 jar Italian gravy (spaghetti sauce). Sprinkle 1 tablespoon Italian seasoning blend on top, then stir to combine.
In a large mixing bowl, combine 15 ounces ricotta cheese, 1 cups mozzarella cheese, and 1 egg. Stir to combine.
Begin layering ingredients in the 13x9 inch baking dish. Start with half of the pasta and meat sauce. Next, add all of the cheese blend and spread to cover the entire dish. Then add the remaining pasta, and finally sprinkle with ¾ cups parmesan cheese.
Cover with foil and bake for 40 minutes. Uncover and cook for an additional 5 minutes. If desired, cook for a few more minutes under the broiler to brown the top. Serve with fresh basil for garnish!

Notes

If you can't find mostaccioli, you can substitute penne or ziti pasta.
You can choose hot or mild Italian sausage, or substitute pork sausage, turkey sausage, or ground beef

Nutrition