This easy baked mostaccioli con ricotta recipe is one of the best pastas for Sunday dinner or the weeknight. This cheesy layered pasta is made with Italian sausage, red sauce and three different kinds of cheese!
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. The broiler can be turned on for the last few minutes of cooking to brown the cheese further, if desired.
Notes
Pasta - Rigatoni, penne or ziti can be used as substitutes.
Meat - Substitute the sausage for round beef, grilled chicken or meatballs.
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.
Servings - Plan for about 8 servings per 9x13 pan.
Make Ahead (FRIDGE) - 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.
Make Ahead (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.
Leftovers - Keep in the refrigerator in an airtight container for 3-5 days. Reheat in the oven or microwave until heated through.