Description
This Cheesy Baked Mostaccioli recipe combines hearty Italian sausage, tender mostaccioli pasta, and a rich blend of cheeses, all baked to golden perfection. With layers of savory meat sauce, creamy ricotta mixture, and a crunchy breadcrumb topping, this comforting casserole is perfect for family dinners or casual gatherings.
Ingredients
Scale
Meat Sauce
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 ½ pounds ground Italian sausage
- 2 cloves garlic, minced
- 1 (28-ounce) jar marinara sauce
Cheese Mixture
- 1 large egg
- 15 ounces ricotta cheese
- 2 teaspoons Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cups grated low-moisture mozzarella cheese
- ½ cup freshly grated Parmesan cheese (from the divided ¾ cup)
Breadcrumb Topping
- 3 tablespoons butter
- ¾ cup unseasoned panko breadcrumbs
- ¼ teaspoon garlic powder
- ¼ cup freshly grated Parmesan cheese (remaining from the divided ¾ cup)
Pasta
- 1 pound mostaccioli pasta
Instructions
- Preheat Oven and Make Meat Sauce: Preheat your oven to 375°F (190°C). In a large skillet over medium heat, warm the olive oil and sauté the diced onions until they become soft and translucent. Add the ground Italian sausage and cook thoroughly until browned. Stir in the minced garlic and cook for another minute, then drain any excess grease. Pour in the marinara sauce, stir to combine, and let it simmer gently while you prepare the other components.
- Make Cheese Mixture: In a mixing bowl, whisk together the egg, ricotta cheese, Italian seasoning, kosher salt, black pepper, grated mozzarella cheese, and ½ cup of the grated Parmesan cheese until evenly combined.
- Make Breadcrumb Topping: In a separate skillet, melt the butter over medium heat. Cook it until the butter is golden brown for a nutty flavor. Remove from heat and immediately stir in the panko breadcrumbs, garlic powder, and the remaining ¼ cup of grated Parmesan cheese. Mix thoroughly to coat the breadcrumbs well.
- Cook Pasta: Boil the mostaccioli pasta according to the package directions until al dente. Drain the pasta well to remove all water.
- Assemble Casserole: In a 9×13 inch baking dish, spread half of the cooked pasta evenly at the bottom. Layer the entire cheese mixture over the pasta, then top with the remaining pasta. Sprinkle the prepared breadcrumb topping evenly over the top layer.
- Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 35 minutes. Then, remove the foil and bake uncovered for an additional 5 to 10 minutes, until the breadcrumb topping turns golden brown and crispy.
Notes
- Be sure to drain excess grease after cooking the sausage to avoid a greasy casserole.
- You can substitute ground beef or turkey for the Italian sausage if preferred.
- Allow the baked mostaccioli to rest for 5-10 minutes after baking to set before serving.
- Use freshly grated Parmesan for the best flavor and texture in both cheese mixture and breadcrumb topping.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
