Baked Mostaccioli

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Baked mostaccioli is a comforting pasta dish that’s easy to make and perfect for busy weeknights. This cheesy, saucy casserole combines tender pasta with flavorful Italian sausage and a rich tomato sauce. You’ll love how quickly it comes together, with just 10 minutes of prep time and about an hour in the oven.

The recipe calls for simple ingredients like mostaccioli pasta, Italian sausage, canned tomatoes, and lots of cheese. You’ll layer the cooked pasta with a hearty meat sauce and a creamy ricotta mixture before topping it all with more cheese. The result is a bubbling, golden-brown casserole that’s sure to become a family favorite.

Exact Ingredients List

Here’s what you’ll need to make delicious baked mostaccioli:

• 8 oz. mostaccioli pasta
• 1/2 Tbsp cooking oil
• 1 lb. mild Italian sausage
• 1 small yellow onion, diced
• 2 cloves of garlic, minced
• 1 Tbsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 oz. tomato paste
• 1 (15 oz.) can crushed tomatoes
• 1 (14.5 oz.) can diced tomatoes
• 1/2 Tbsp sugar

For the cheese layer:

• 15 oz. whole milk ricotta cheese
• 1 1/2 cups shredded mozzarella, divided
• 1/2 cup grated parmesan, divided
• 2 Tbsp fresh chopped parsley
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 large egg, beaten

You’ll love how these simple ingredients come together to create a tasty, comforting meal. Get ready to impress your family and friends with this crowd-pleasing dish!

Instructions

Preheat your oven to 350°F. Fill a large pot with salted water and bring it to a boil.

Add the mostaccioli pasta and cook until al dente. Be careful not to overcook. Drain and rinse briefly with cool water.

Heat oil in a large skillet over medium heat. Add the Italian sausage and brown it, breaking it up as it cooks.

Toss in the diced onion and minced garlic. Cook until the onion turns clear and you can smell the garlic.

Sprinkle in the Italian seasoning, garlic powder, salt, and pepper. Stir in the tomato paste.

Pour in the crushed and diced tomatoes. Add a pinch of sugar. Mix everything well and let it simmer for 3 minutes.

In a bowl, blend the ricotta, 1 cup mozzarella, 1/4 cup parmesan, parsley, salt, pepper, and beaten egg.

Spread some sauce in a baking dish. Layer half the pasta, then the cheese mix, and more sauce. Repeat layers.

Top with remaining mozzarella and parmesan. Bake for 30 minutes until bubbly and golden.

Let it cool for 5 minutes before serving. Enjoy your tasty baked mostaccioli!

Possible Substitutes List

Can’t find mostaccioli? No worries! You can swap it out with penne or ziti. These pasta shapes are similar and work great in this dish.

For the Italian sausage, try ground beef or turkey if you prefer. Vegetarians can use plant-based crumbles or chopped mushrooms.

Don’t have ricotta? Cottage cheese makes a good stand-in. Just drain it first.

Low on mozzarella? Try provolone or fontina cheese instead. They melt nicely and add great flavor.

Out of parmesan? Grated pecorino romano or asiago cheese work well too.

Fresh out of parsley? Dried parsley flakes or fresh basil can step in.

No crushed tomatoes? Use tomato sauce or puree instead. You might need to adjust the seasoning a bit.

These swaps let you make this yummy baked pasta even if you’re missing a few ingredients. Get creative and use what you have on hand!

How To Make It Diabetes-Friendly

You can make baked mostaccioli more diabetes-friendly with a few simple swaps. Try using whole wheat pasta instead of regular. This adds fiber and slows down carb absorption.

Cut back on the cheese. Use low-fat ricotta and mozzarella to reduce calories and saturated fat. You can also use less cheese overall.

Add extra veggies to boost nutrition and fiber. Toss in some spinach, zucchini, or bell peppers. This helps fill you up with fewer carbs.

Use lean ground turkey instead of sausage to lower the fat content. Season it well with Italian herbs for flavor.

Skip the sugar in the sauce. The natural sweetness from the tomatoes is enough. If needed, use a small amount of artificial sweetener.

Watch your portion sizes. Stick to about 1 cup of the finished dish. Pair it with a large side salad to round out your meal.

Tips, Tricks & Storing

Want to save time? Cook the pasta and make the sauce ahead. Store them separately in the fridge for up to 2 days. When you’re ready, assemble and bake.

Don’t overcook the pasta. It’ll keep cooking in the oven, so aim for al dente. This keeps your mostaccioli from getting mushy.

For extra flavor, try using a mix of cheeses. Provolone or fontina can add depth to the mozzarella and parmesan blend.

Leftovers? No problem! Store in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for about 15 minutes.

Freeze for later:

• Assemble the dish
• Don’t bake
• Cover tightly with foil
• Freeze for up to 3 months
• Thaw overnight in the fridge before baking

Add some veggies for a healthier twist. Spinach, zucchini, or bell peppers work great. Just sauté them with the onions.

For a crunchier top, sprinkle some breadcrumbs mixed with melted butter over the cheese before baking.