If you’ve been on the hunt for a cozy, crowd-pleasing pasta dish that bursts with rich flavors and comforting textures, I’m so excited to share this Mostaccioli Pasta Bake with Italian Sausage and Ricotta Recipe. It’s a heartwarming meal that brings together hearty Italian sausage, creamy ricotta, and perfectly baked pasta layered in a luscious tomato sauce, making it a perfect centerpiece for any family dinner or friendly gathering. The blend of cheeses melted to golden perfection and the bold, herbaceous notes really make this dish a standout you’ll want to make again and again.
Ingredients You’ll Need
Simple ingredients can create the most unforgettable meals, and this recipe is a perfect example. Each item contributes to the wonderful harmony of taste, texture, and color you’ll fall in love with.
- Olive oil: Adds a smooth, fruity base for sautéing vegetables and developing flavor.
- Onion: Provides a sweet and savory foundation once sautéed until translucent.
- Salt: Enhances all the other flavors without overpowering them.
- Black pepper: Offers a gentle heat and complexity throughout the dish.
- Garlic cloves: Delivers a pungent aroma that transforms the sauce.
- Ground beef: Adds a rich, meaty depth and satisfying texture.
- Sweet Italian sausage: Brings bold seasoning and a hint of spice to the meat mixture.
- Tomato paste: Intensifies the tomato flavor, giving the sauce a rich body.
- Italian seasoning: A blend of herbs that ties the sauce and cheese components together.
- Crushed red pepper flakes: Optional, for a subtle kick of heat.
- Crushed tomatoes: The heart of the sauce, balancing acidity and sweetness.
- Water: Helps thin the sauce slightly for perfect coating.
- Fresh parsley: Brings fresh, herbaceous brightness both inside the sauce and as a garnish.
- Mostaccioli pasta: The sturdy, tubular pasta holds sauces well and bakes beautifully.
- Whole milk ricotta cheese: Adds creamy richness that softens every bite.
- Large egg: Binds the ricotta, ensuring a silky smooth filling.
- Grated Pecorino Romano cheese: Brings salty, sharp notes to both the ricotta layer and the topping.
- Shredded mozzarella cheese: Melts into a luscious, bubbly golden top that you just can’t resist.
How to Make Mostaccioli Pasta Bake with Italian Sausage and Ricotta Recipe
Step 1: Prepare Your Tools and Pan
Start by preheating your oven to 350 degrees Fahrenheit. Then, grease a 9×13-inch casserole dish to ensure your pasta bake releases easily once cooked. This setup lays the groundwork for a smooth cooking and baking experience.
Step 2: Sauté the Aromatics
Heat olive oil in a large skillet over medium heat and add diced onion. Cook until the onion becomes translucent and soft, about 3 to 4 minutes. Stir in the minced garlic and let it cook just until fragrant, around 1 minute. These steps build an aromatic base that signals good things to come.
Step 3: Brown the Meats
Add the ground beef and sweet Italian sausage to the skillet, breaking the meat apart as it cooks. Brown everything thoroughly, which should take about 6 to 8 minutes. Don’t skip draining excess grease if needed here to keep the dish balanced and not overly oily.
Step 4: Develop the Sauce
To the browned meat, stir in tomato paste, half of the salt and pepper, half of the Italian seasoning, plus red pepper flakes if you like a touch of spice. Cook this mixture for a couple of minutes before adding crushed tomatoes, water, and chopped parsley. Allow the sauce to simmer for about 10 minutes to marry all these lively flavors together.
Step 5: Cook the Mostaccioli Pasta
While your sauce simmers, cook the mostaccioli in salted boiling water following package instructions for al dente. This step is crucial because the pasta needs to hold its shape and texture after baking. Drain and set your pasta aside to cool slightly.
Step 6: Prepare the Ricotta Mixture
In a separate bowl, combine whole milk ricotta, a large egg, grated Pecorino Romano, the remaining Italian seasoning, salt, and pepper. Stir until everything is well combined and creamy. This mixture will add a luscious layer of richness to your pasta bake.
Step 7: Assemble the Pasta Bake
Mix the cooked pasta into the sauce until every piece is evenly coated. Spoon half of this mixture into your prepared casserole dish. Spread the ricotta mixture evenly over this first pasta layer, creating a creamy contrast. Follow up with the remaining pasta and sauce mixture, spreading it out smoothly on top.
Step 8: Add Cheese and Bake
Generously sprinkle shredded mozzarella and the remaining Pecorino Romano on top to form a golden, bubbling crust once baked. Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake uncovered for an additional 10 minutes until the cheese is melted and beautifully bubbly.
Step 9: Final Touches
Before serving, garnish with more fresh parsley for a burst of green and freshness. This finishing touch brightens the savory richness and makes your Mostaccioli Pasta Bake with Italian Sausage and Ricotta Recipe even more inviting.
How to Serve Mostaccioli Pasta Bake with Italian Sausage and Ricotta Recipe
Garnishes
Freshly chopped parsley or even a sprinkle of extra Pecorino Romano right before serving adds both color and an extra punch of flavor that complements the rich layers inside perfectly. A few red pepper flakes can be scattered as well for those who like a bit more heat.
Side Dishes
This pasta bake pairs beautifully with a crisp green salad dressed with a tangy vinaigrette to cut through the richness. Garlic bread or a crusty baguette is perfect for sopping up every last bit of sauce, making every bite even more satisfying.
Creative Ways to Present
For a festive twist, serve individual portions in small ramekins or mason jars, topped with fresh basil leaves. This not only looks charming but also makes portioning easier for guests. You could also add roasted vegetables to the layers for some extra color and nutrition.
Make Ahead and Storage
Storing Leftovers
Let the pasta bake cool completely before covering and storing it in the refrigerator. It keeps well for up to 3 days and tastes just as wonderful when reheated, making it an excellent dish for busy evenings or meal prepping.
Freezing
Mostaccioli Pasta Bake with Italian Sausage and Ricotta Recipe freezes wonderfully. Wrap it tightly with plastic wrap and foil or place in an airtight container and freeze for up to 2 months. Just be sure to thaw overnight in the fridge before reheating.
Reheating
Reheat leftover pasta bake in the oven at 350 degrees Fahrenheit for about 20 minutes or until warmed through for best results. You can also microwave individual portions covered with a damp paper towel to keep it moist and delicious.
FAQs
Can I use different types of sausage for this recipe?
Absolutely! While sweet Italian sausage brings a perfect balance of savory and subtle spice, spicy Italian sausage can take it up a notch. You can even mix in some mild sausage if preferred to moderate the heat.
Is there a substitute for ricotta cheese?
If ricotta isn’t your favorite or you can’t find it, cottage cheese can work as a substitute, though the texture will be slightly different. Blending cottage cheese smooth helps mimic ricotta’s creaminess.
How do I make this recipe vegetarian?
To make it vegetarian, swap out the meats for sautéed mushrooms, eggplant, or a medley of your favorite vegetables. Use a plant-based sausage if you want that familiar flavor without the meat.
Can I prepare this dish gluten-free?
Yes! Just substitute the mostaccioli pasta with a gluten-free pasta variety that you enjoy. Many gluten-free pastas hold up well in baked dishes like this.
What’s the best way to prevent the pasta from getting mushy?
Cooking the pasta to al dente before baking is key. Since the pasta will continue to absorb moisture in the oven, starting with slightly firm pasta keeps the texture just right in the final dish.
Final Thoughts
I can’t recommend making the Mostaccioli Pasta Bake with Italian Sausage and Ricotta Recipe enough if you’re craving a warm, inviting meal that feels like a big Italian hug on a plate. The layers of flavor and comforting cheeses work together so harmoniously, it’s impossible not to smile with every bite. Trust me, once you try it, this pasta bake will earn a special place in your recipe rotation, becoming one of those go-to dishes for sharing good times and great food.
Print
Mostaccioli Pasta Bake with Italian Sausage and Ricotta Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
A hearty and comforting Italian baked pasta dish featuring mostaccioli pasta baked with a rich meat sauce, creamy ricotta cheese mixture, and melted mozzarella and Pecorino Romano cheese. Perfect for family dinners or any occasion where you want a satisfying and flavorful meal.
Ingredients
Meat Sauce
- 2 Tablespoons olive oil
- 1 medium onion, diced
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 4 garlic cloves, minced
- 1 pound ground beef (80/20)
- 1 pound ground sweet Italian sausage
- 2 Tablespoons tomato paste
- 1 teaspoon Italian seasoning, divided
- 1/4 teaspoon crushed red pepper flakes (optional)
- 28 ounces canned crushed tomatoes
- 1/4 cup water
- 1/4 cup fresh parsley, chopped (plus more for garnish)
Pasta
- 16 ounces mostaccioli pasta
Cheese Mixture
- 15 ounces whole milk ricotta cheese
- 1 large egg
- 1/2 cup grated Pecorino Romano cheese (plus 3 tablespoons for topping)
- 2 cups freshly shredded part-skim mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch casserole dish. Set it aside for later use.
- Sauté Onions and Garlic: Heat olive oil in a large skillet over medium heat. Add the diced onions and sauté until translucent, about 3 to 4 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.
- Cook Meat: Add ground beef and sweet Italian sausage to the skillet. Break the meat up with a spoon and cook until browned and fully cooked through, roughly 6 to 8 minutes. Drain excess grease if necessary.
- Prepare Sauce: Stir in the tomato paste, half of the salt and black pepper, 1/2 teaspoon Italian seasoning, and crushed red pepper flakes if using. Cook for 1 to 2 minutes. Add crushed tomatoes, water, and chopped parsley. Bring to a simmer and let cook for about 10 minutes, stirring occasionally.
- Cook Pasta: While the sauce simmers, cook the mostaccioli pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
- Mix Ricotta Mixture: In a medium bowl, combine ricotta cheese, egg, grated Pecorino Romano, remaining 1/2 teaspoon Italian seasoning, remaining salt, and remaining black pepper. Mix until smooth.
- Assemble Layers: Combine cooked pasta with the meat sauce and stir to coat well. Spread half of this pasta mixture into the prepared casserole dish. Evenly spread the ricotta mixture over this layer, then top with the remaining pasta and sauce.
- Add Cheese and Bake: Sprinkle shredded mozzarella and remaining Pecorino Romano cheese evenly on top. Cover the dish with foil and bake in the oven for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is melted, bubbly, and golden.
- Garnish and Serve: Remove from oven and let rest briefly. Garnish with additional fresh parsley before serving. Enjoy your delicious baked mostaccioli!
Notes
- Be sure to drain excess grease from the cooked meat to prevent a greasy final dish.
- Cooking pasta al dente prevents it from becoming mushy after baking.
- For extra heat, include the crushed red pepper flakes, otherwise omit for a mild flavor.
- Use fresh parsley for garnish to add a pop of color and freshness.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
