Description
A comforting and cheesy baked mostaccioli dish featuring layers of tender pasta, savory Italian sausage, rich ricotta cheese, and a golden, crispy breadcrumb topping. This classic Italian-American casserole is perfect for family dinners and gatherings, combining hearty flavors with gooey melted cheeses and a satisfying texture.
Ingredients
Scale
Meat and 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
- ¾ cup freshly grated Parmesan cheese, divided
Breadcrumb Topping
- 3 tablespoons butter
- ¾ cup unseasoned panko breadcrumbs
- ¼ teaspoon garlic powder
Pasta
- 1 pound mostaccioli pasta
Instructions
- Prepare the Sauce: Preheat your oven to 375°F (190°C). Heat olive oil in a large skillet over medium heat, then sauté diced onions until softened. Add ground Italian sausage and cook until browned, breaking it apart as it cooks. Stir in minced garlic and cook briefly until fragrant. Drain any excess grease before adding the marinara sauce. Let the sauce simmer gently while you prepare the other ingredients.
- Make the Cheese Mixture: In a medium bowl, whisk together the large egg, ricotta cheese, Italian seasoning, kosher salt, black pepper, mozzarella cheese, and half (½ cup) of the grated Parmesan cheese until evenly blended and creamy.
- Prepare the Breadcrumb Topping: In a separate skillet, melt the butter over medium heat until it turns golden brown, emitting a nutty aroma. Remove from heat promptly to prevent burning. Stir in the panko breadcrumbs, garlic powder, and the remaining ¼ cup grated Parmesan cheese to coat the crumbs evenly.
- Cook the Pasta: Boil the mostaccioli in salted water as per the package instructions until al dente. Drain the pasta thoroughly to avoid excess moisture in the casserole.
- Assemble the Casserole: In a 9×13 inch baking dish, spread half of the cooked pasta evenly on the bottom. Layer the ricotta cheese mixture over the pasta, then top with the remaining pasta. Evenly sprinkle the breadcrumb topping over the final layer.
- Bake the Mostaccioli: Cover the baking dish 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 until the breadcrumb topping is golden brown and crisp. Let the casserole rest briefly before serving.
Notes
- Use low-moisture mozzarella for best melting and texture.
- Make sure to drain the pasta well to prevent a watery casserole.
- Freshly grated Parmesan cheese gives better flavor than pre-grated.
- The browned butter breadcrumb topping adds a delicious crunch and nutty flavor.
- For a spicier dish, consider using hot Italian sausage instead of mild.
- This dish can be prepared ahead and refrigerated before baking.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
