Description
This Cheesy Mostaccioli recipe features a rich Italian sausage marinara sauce layered with creamy ricotta, mozzarella, and Parmesan cheeses, topped with a crispy buttery breadcrumb crust. Baked to perfection, this comforting pasta casserole is ideal for family dinners and yields six hearty servings.
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
- 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
- Preheat Oven and Make Meat 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. Stir in minced garlic. Drain any excess grease, then pour in the marinara sauce. Allow the sauce to simmer gently while you prepare the other ingredients.
- Make Cheese Mixture: In a mixing bowl, combine the large egg, ricotta cheese, Italian seasoning, kosher salt, black pepper, grated mozzarella cheese, and half (½ cup) of the Parmesan cheese. Mix thoroughly until all ingredients are evenly blended.
- Make Breadcrumb Topping: In a separate skillet, melt the butter over medium heat until golden brown to create a nutty aroma. Remove the skillet from heat and stir in the panko breadcrumbs, garlic powder, and the remaining ¼ cup of Parmesan cheese. Set aside this crispy breadcrumb topping.
- Cook Pasta: Cook the mostaccioli pasta according to the package directions until al dente. Drain well to remove all water and set aside.
- Assemble Casserole: In a 9×13 inch baking dish, spread half of the cooked mostaccioli pasta. Layer evenly with the prepared cheese mixture. Top this layer with the remaining pasta mixture. Finally, sprinkle the breadcrumb topping evenly over the entire casserole.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 35 minutes. Then, remove the foil and bake uncovered for an additional 5 to 10 minutes, or until the breadcrumbs turn a beautiful golden brown and crispy.
Notes
- Using low-moisture mozzarella helps prevent excess water in the cheese mixture, ensuring a creamy yet firm texture.
- Drain excess grease from the sausage to avoid a greasy casserole.
- For a spicier version, consider using spicy Italian sausage or adding red pepper flakes to the meat sauce.
- Let the casserole rest for 5 minutes after baking to allow it to set and make serving easier.
- You can prepare the casserole a day ahead, assemble it, then refrigerate unbaked and bake when ready.
