Make the most of your mostaccioli. This pasta bake with ricotta, Italian sausage, and marinara topped off with Romano and basil is sure to become a family favorite. Easy to make ahead of time and bake when you need it.
1 1/2 pound bulk Italian sausage
4 cups meatless spaghetti sauce
16 ounces mostaccioli pasta, cooked and drained
1 egg, beaten
15 ounces ricotta cheese
12 ounces shredded mozzarella cheese
1 cup freshly grated Romano cheese
fresh basil for garnish
Preheat the oven to 375 degrees F.
Heat a Dutch oven over medium-high heat. Add the sausage and cook, stirring frequently, until browned. Drain off any excess grease. Add the spaghetti sauce and pasta and turn off the heat.
In a bowl, stir together the egg, ricotta cheese, and mozzarella. Mix well.
Spread half of the mostaccioli mixture in a 2 1/2 quart baking dish. Spread the ricotta mixture evenly over the pasta. Top with the remaining pasta.
Cover the baking dish with foil and place in the oven. Bake at 375 degrees F for 40 minutes.
Remove the foil and sprinkle the mostaccioli with the Romano cheese. Return it to the oven and cook for 5 more minutes or until the cheese is melted and the pasta is heated through.
Garnish with fresh basil and serve hot.
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reviews & comments
I need to bring a dish to an ethnic fest so would it be alright to reheat as I would make it earlier in the day. Thanks. Or is there another dish which would be alright served cold.
October 14, 2014
This makes a lot and it's very filling but very good. We usually get two meals for a family of 6 because it's filling. I have also frozen half of it and it reheats pretty well.
May 26, 2011
I use Johnsonville Four Cheese Italian Sausage, leave them in their casings and coin cut them. My family loves it so much they request at least once a week.