Description
This Cheesy Baked Mostaccioli recipe features layers of tender pasta, savory Italian sausage meat sauce, and creamy ricotta cheese mixture topped with a buttery, golden breadcrumb crust. Baked to perfection, it’s a hearty, comforting Italian-American casserole perfect for family dinners.
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
Breadcrumb Topping
- 3 tablespoons butter
- ¾ cup unseasoned panko breadcrumbs
- ¼ teaspoon garlic powder
- ¼ cup freshly grated Parmesan cheese
Pasta
- 1 pound mostaccioli pasta
Instructions
- Preheat Oven and Make Meat Sauce: Preheat your oven to 375°F (190°C). In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the diced onions and sauté until softened and translucent. Add the ground Italian sausage and cook until browned, breaking it up with a spatula as it cooks. Stir in the minced garlic and cook for another minute until fragrant. Drain any excess grease, then stir in the marinara sauce. Let the mixture simmer gently on low heat while you prepare the other components.
- Make Cheese Mixture: In a medium bowl, combine the egg, ricotta cheese, Italian seasoning, kosher salt, black pepper, mozzarella cheese, and ½ cup of the Parmesan cheese. Mix until well incorporated to create a creamy cheese filling.
- Make Breadcrumb Topping: In a separate skillet, melt the butter over medium heat. Continue cooking the butter until it turns golden brown and develops a nutty aroma, being careful not to burn it. Remove from heat and immediately stir in the panko breadcrumbs, garlic powder, and the remaining ¼ cup of Parmesan cheese. Mix thoroughly to ensure the breadcrumbs are evenly coated.
- Cook Pasta: Cook the mostaccioli pasta according to the package instructions until al dente. Drain the pasta well and transfer it to a large mixing bowl.
- Assemble Casserole: Add the simmered meat sauce to the cooked pasta and mix gently to combine. In a 9×13 inch baking dish, spread half of the pasta and meat sauce mixture evenly. Spoon and spread the ricotta cheese mixture over this layer. Then top with the remaining pasta and meat sauce mixture, spreading it out evenly. Finally, sprinkle the breadcrumb topping evenly over the assembled casserole.
- Bake: Cover the casserole loosely with aluminum foil and bake in the preheated oven for 35 minutes. Remove the foil and continue baking for an additional 5 to 10 minutes, or until the breadcrumb topping is golden brown and crispy. Let the casserole rest for a few minutes before serving.
Notes
- You can substitute ground Italian sausage with ground beef or turkey for a leaner option.
- For a spicier kick, consider using spicy Italian sausage or adding red pepper flakes to the sauce.
- Make sure to not overcook the pasta before baking to prevent it from becoming mushy.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- Adding fresh basil or parsley as a garnish can enhance flavor and presentation.
