Baked mostaccioli con ricotta is one of the best pasta recipes for Sunday dinner or the weeknight. This cheesy layered pasta is made with Italian sausage, red sauce and three different kinds of cheese!
Baked mostaccioli was a staple at graduation parties or special occasions when we lived in the midwest. It's a hearty and delicious pasta recipe that whole family will love. The best thing about this traditional mostaccioli recipe is that it is both great when made fresh or when made ahead.
Serve this mostaccioli con ricotta for family dinner with slow cooker beef sandwiches, and a loaf of italian pesto bread or cheesy garlic bread!
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🍅 Ingredient notes
- Mostaccioli - This tubular pasta has angled edges and is smooth on the outside. It's similar to rigatoni, penne or ziti pasta which also can be used as a substitute for this mostaccioli recipe if needed.
- Sausage - Ground Italian sausage adds a wonderful flavor, texture and heartiness to the meat sauce in this dish. Mild italian sausage won't add a ton of spice, where as hot Italian sausage will make this an extra zesty dish.
- Sauce - My homemade italian gravy is always my go to for red sauce. Your favorite store bought marinara sauce or pasta sauce will also work.
- Cheese - A combination of creamy ricotta, melty mozzarella and salty parmesan are used to make a fresh ricotta cheese sauce that is layered in the middle of the pasta. I recommend using full fat or whole milk versions for the best flavor and texture. Asiago or pecorino romano cheese would be other great additions to mix in or add on top.
📋 Substitutions and variations
- White Sauce - Substitute the red sauce in this recipe for alfredo sauce.
- Other Meat - Try grilled chicken strips, mini meatballs or ground beef.
- Spicy - Add a ½ teaspoon of red pepper flakes to the sauce.
- Vegetarian - Omit the Italian sausage to make this a vegetarian baked mostaccioli.
- Gluten Free - Use your favorite gluten free pasta to make this dish gluten free.
- For a Crowd - This recipe can be scaled up to serve a crowd. Plan for about 8 servings per 9x13 pan.
🔪 Step by step instructions
First, boil the uncooked mostaccioli in a large pot of salted water to cook it according to the package instructions. Drain it from the pasta water and set it aside.
In a dutch oven or large skillet, brown the italian sausage over medium heat and then cook it for another minute with the fresh garlic.
Mix the tomato sauce into the cooked sausage mixture along with the pasta and then set that aside. In a large bowl, combine the ricotta and mozzarella cheeses with the italian seasoning and a large egg and stir until it's well combined.
Spoon half of the pasta mixture in an even layer into a 9x13 baking dish or large casserole dish and then dollop the cheese mixture on top of the pasta. Next, top the ricotta mixture with the remaining pasta and sprinkle with the parmesan cheese.
Cover the dish tightly in foil and bake in a 375˚ oven for about 40 minutes until melted and bubbly. Remove the foil and bake uncovered for 5-10 more minutes to brown the cheese.
If you ever don't recognize a tool or skill that I mention, be sure to look it up in the Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- Cook the pasta in boiling salted water to help flavor the pasta. 4 quarts of water with 1 Tablespoon of water mixed in after boiling is the perfect ratio for 1 pound of pasta.
- Make sure to cook the mostaccioli noodles until they are just al dente. This means that it is cooked through, but still has a slight bite to it. This will help to make sure the pasta isn't mushy when it's baked with the sauce and cheese. Follow the package directions for timing.
- Bake the dish covered for the first 40 minutes so that pasta heats up nicely and doesn't dry out.
- After removing the foil, If the cheese isn't browning as much as you would like, flip on the broiler for a couple of minutes to finish browning it.
⏲️ Make ahead instructions
REFRIGERATOR: Prepare unbaked mostaccoli and allow it to cool completely in the refrigerator, uncovered. Once cooled, cover with foil and store up to 24 hours before cooking it in the oven. 10-15 additional minutes of cooking time may be needed.
FREEZER: Prepare unbaked mostaccoli and allow it to cool completely in the refrigerator, uncovered. Once cooled, cover the pan tightly with plastic wrap and then foil and store in the freezer for up to two months. Mostaccioli can be baked from frozen, but will need an additional 15-20 minutes of cooking time.
🥡 Storage suggestions
Leftover baked mostaccioli con ricotta will keep in the refrigerator when stored in an airtight container for 3-5 days and can be reheated in the oven or microwave.
For a quick overview of this recipe, check out my web story for this easy baked mostaccioli with sausage.
🍝 More Italian recipes
If you loved this recipe for baked mostaccioli con ricotta, check out these other Italian recipes that I know you will love too!
📖 Recipe
Baked Mostaccioli con Ricotta
Ingredients
- 1 pound mostaccioli
- 1 Tablespoon olive oil
- 1 pound ground italian sausage mild or hot
- 4 cloves fresh garlic minced
- 3 cups italian gravy or marinara
- 15 ounces whole milk ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 Tablespoon italian seasoning
- 1 large egg
- ½ cup grated parmesan cheese
Instructions
- Preheat the oven to 375˚.
- Cook the mostaccioli in boiling salted water according to the package instructions until it is al dente. Drain the water from the pasta and set it aside.
- In a dutch oven or large skillet, add the olive oil and heat it over medium heat on the stovetop.
- Add the Italian sausage and cook for 3-4 minutes, while breaking up the sausage with a spoon or spatula, until it is browned.
- Add in the minced garlic, cook for 1 more minute, while stirring, and remove off of the heat.
- Add the cooked and drained mostaccioli pasta along with the Italian gravy and stir to combine.
- In a large mixing bowl, combine the ricotta and mozzarella cheeses, Italian seasoning and the egg. Stir until everything is well combined.
- Spread half of the pasta mixture in an even later into a 9x13 baking dish. Drop the ricotta cheese mixture in spoonfuls over the top of the pasta, covering it as much as possible. Spread the remaining pasta mixture over the top of the ricotta cheese layer.
- Sprinkle the top of the pasta with the parmesan cheese and cover the dish tightly in foil.
- Bake the mostaccioli in the preheated oven for 40 minutes. Remove the foil and bake uncovered for 5-10 minutes to brown the cheese.
Notes
- Cook the pasta al dente so it doesn't get mushy when it's baked in the sauce.
- Bake the dish covered so the pasta doesn't dry out.
- Flip on the broiler for a couple of minutes to finish browning it, if desired.
Substitutions and Variations
- Pasta - Rigatoni, penne or ziti can be used as substitutes if needed.
- Meat - Ground beef, grilled chicken strips or mini meatballs can be used.
- Sauce - Store bought marinara or pasta sauce can be used.
- Spicy - Add ½ teaspoon of red pepper flakes to the sauce.
- Cheese - Use full fat or whole milk versions for the best flavor and texture. Asiago or pecorino romano cheese can be mixed in or added on top.
- White Sauce - Substitute the red sauce in this recipe for alfredo sauce.
- Vegetarian - Omit the Italian sausage.
- Gluten Free - Use your favorite gluten free pasta.
- For a Crowd - This recipe can be scaled up to serve a crowd. Plan for about 8 servings per 9x13 pan.
Carol
This turned out great. I made a bit more pasta & sauce as I had unexpected guests, I did not increase the ricotta or cheeses and it was excellent. Everyone raved about it. Thank you.
Amanda
I'm so happy you enjoyed it Carol. Thank you for trying the recipe!
Addie
Total comfort food! So warm and cozy.
Amanda
Thank you!
Maya
Thank you so much for the freezer instructions ! Sometimes life gets a little hectic and having something like this in your freezer that you can just throw in the oven is such a life saver.
Amanda
Oh I DEFINITELY understand that! Glad you found it helpful 🙂
Lillian
I have a weakness for baked pasta and this recipe was no exception! It is easy to make and very comforting.
Amanda
Me too! Glad you enjoyed it!
Magali
This is comfort food at its best! We enjoyed it so much. Thanks for the recipe!
Amanda
No problem, glad you enjoyed it.
Jeannie
As a runner, pasta is my weakness! You just gave me a new meal idea for carbo loading.
Amanda
Awesome, enjoy!
Jan
the family love pasta night and this was a hit with them.
Amanda
So happy to hear that!
nancy
you had me at ricotta and thanks for this easy one pan meal
Amanda
Glad you enjoyed it!
Jerika
Oh! I'm already craving for this Baked mostaccioli con ricotta!:) So cheesy...YUM!!!
Amanda
Woohoo, thanks!
Kayla DiMaggio
I have never heard of mostaccioli before but this was so delicious! We love a good baked pasta and this was right up our alley!
Amanda
It's pretty popular in the midwest, specifically Chicago. Hope you enjoy it!
Natalie
Wow, what a lovely dinner idea. Lately, I'm so lazy to cook on weekends. This recipe is perfect for me right now. It's easy and my family will love it. Thanks!
Amanda
You're welcome, enjoy!