This hearty and flavorful pasta dish, rooted in Italian-American cuisine, might not be as widely recognized as classics like spaghetti or lasagna, but it’s just as delicious! At its core, baked mostaccioli centers around mostaccioli pasta, a uniquely shaped tubular pasta. It’s combined with a hearty meat sauce and then topped with a layer of cheese before being baked to bubbly perfection in the oven.
And much like its cousin, baked ziti, this baked mostaccioli recipe is remarkably easy to make and a great way to feed a crowd. With its cheesy, warm, and comforting appeal, it’s just the kind of dish that brings everyone to the table. From busy weeknight dinners to special family gatherings baked mostaccioli does not disappoint!
17.6oz The Curvy Italian Meat Sauce
2 tbsp. extra-virgin olive oil
1 lb. Sweet Italian sausage, remove from casing
2 cloves garlic, minced
1/8 tsp. crushed red pepper flakes
Pinch of salt
Freshly ground black pepper
8 oz. Penne pasta
1 large egg
1/2 c. freshly grated Parmesan, divided
1 1/2 cup of shredded mozzarella, divided
Preheat oven to 450°. In a medium saucepan over medium heat, heat oil. Add sausage and cook, breaking up into small pieces with a wooden spoon, until golden, about 8 minutes. Add garlic and red pepper flakes to sausage and cook, stirring until fragrant, about 30 seconds.
Stir in The Curvy Italian Meat Sauce and bring to a boil. Reduce to a simmer, and cook, stirring occasionally until sauce is thickened slightly, about 15 minutes. Season with salt and pepper. Remove from heat.
Bring a large pot of salted water to a boil. Cook pasta until al dente, about 2 minutes less than package instructions; drain.
Meanwhile, in a small bowl, lightly beat egg. Stir in ricotta, 1/2 cup Parmesan, and ½ cup mozzarella into the egg. Season with salt and pepper.
Bake mostaccioli until top is deeply golden and sauce is bubbling, about 15 minutes.
Garnish with basil before serving.