Baked Mostaccioli with Ricotta

This Baked Mostaccioli with Ricotta recipe delivers a hearty, flavorful Italian-American classic that’s perfect for weeknight dinners or feeding a crowd. Its comforting layers of pasta, rich meat sauce, and creamy ricotta make it a delightful and satisfying meal.

Key Ingredients for Baked Mostaccioli with Ricotta

• 1 pound mostaccioli pasta
• 1 tablespoon olive oil
• 1 pound ground beef or Italian sausage
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 15 ounces ricotta cheese
• 1 large egg, lightly beaten
• 1/4 cup grated Parmesan cheese, plus more for topping
• 1/4 cup chopped fresh parsley
• 8 ounces shredded mozzarella cheese

How to Make Baked Mostaccioli with Ricotta

This Baked Mostaccioli with Ricotta recipe is surprisingly simple to make, promising a delicious and satisfying meal with minimal fuss. Imagine tender pasta enveloped in a rich, savory meat sauce, perfectly complemented by a creamy ricotta filling and a bubbly, golden cheese topping. With a prep time of about 20 minutes and a bake time of around 25 minutes, this dish is perfect for when you crave a comforting, homemade Italian feast without spending hours in the kitchen.

Step-by-Step Instructions

1. 
   

   Preheat Oven and Cook Pasta: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the mostaccioli pasta and cook according to package directions until al dente (firm to the bite). Drain the pasta, reserving about 1/2 cup of the pasta water, and set aside.

   
   
2. 
   

   Prepare the Meat Sauce: While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef or Italian sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.

   
   
3. 
   

   Sauté Aromatics: Add the chopped onion to the skillet with the browned meat and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.

   
   
4. 
   

   Simmer the Sauce: Pour in the crushed tomatoes and tomato sauce. Stir in the dried oregano, dried basil, salt, and black pepper. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 15 minutes to allow the flavors to meld. You can simmer it longer for an even richer taste.

   
   
5. 
   

   Make the Ricotta Mixture: In a medium bowl, combine the ricotta cheese, beaten egg, grated Parmesan cheese, and chopped fresh parsley. Stir until well combined. Season with a pinch of salt and pepper if desired.

   
   
6. 
   

   Assemble the Bake: In a large bowl, combine the drained mostaccioli pasta with the meat sauce. Stir gently to coat the pasta evenly. If the sauce seems a little thick, you can add a splash of the reserved pasta water to loosen it up.

   
   
7. 
   

   Layer the Dish: Spread about half of the pasta mixture into a greased 9×13 inch baking dish. Dollop spoonfuls of the ricotta mixture evenly over the pasta layer. Top with the remaining pasta mixture.

   
   
8. 
   

   Add Cheese Topping: Sprinkle the shredded mozzarella cheese evenly over the top of the pasta and ricotta. You can also add a little extra grated Parmesan cheese for an extra savory kick.

   
   
9. 
   

   Bake to Perfection: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted, bubbly, and lightly golden brown.

   
   
10. 
    

    Rest and Serve: Let the Baked Mostaccioli with Ricotta stand for about 5-10 minutes before serving. This allows the dish to set slightly, making it easier to serve. Garnish with extra fresh parsley if desired.

    
    

Why You’ll Love This Baked Mostaccioli with Ricotta

You’ll absolutely adore this Baked Mostaccioli with Ricotta for its incredibly comforting and classic Italian-American flavor profile. The star of the show is the harmonious blend of tender pasta, a robust meat sauce, and the creamy, delicate ricotta cheese that creates a truly satisfying bite. Not only does this dish rival your favorite restaurant’s baked pasta, but making it at home offers significant cost savings, allowing you to enjoy a gourmet-style meal without the hefty price tag. The simple yet flavorful combination, enhanced by fragrant herbs and melty mozzarella, makes it an irresistible favorite for any occasion.

Forget the takeout menus; this Baked Mostaccioli with Ricotta is your new go-to for an easy, delicious, and budget-friendly dinner. It’s a dish that brings warmth and happiness to your table, much like a classic Lasagna but with its own unique, delightful charm. Ready to fill your home with incredible aromas and your belly with pure comfort? Give this sensational Baked Mostaccioli with Ricotta a try tonight – you won’t be disappointed!

Storing and Reheating Tips

To store any delicious leftovers of your Baked Mostaccioli with Ricotta, let it cool completely before transferring it to an airtight container. Refrigerate for up to 3-4 days. For longer storage, you can freeze portions of the baked dish. Ensure it’s well-wrapped in plastic wrap and then aluminum foil or placed in a freezer-safe container. Frozen mostaccioli will keep for up to 2-3 months.

To reheat, the best method is in the oven. For refrigerated portions, bake at 350°F (175°C) for 15-20 minutes, or until heated through and bubbly. For frozen portions, allow them to thaw overnight in the refrigerator if possible, then reheat as for refrigerated leftovers. You can also reheat individual portions in the microwave on a lower power setting, stirring halfway through for even heating.

Final Thoughts

This Baked Mostaccioli with Ricotta is a testament to the power of simple, hearty ingredients coming together to create something truly special. Give this recipe a go; it’s a delightful, comforting dish that’s sure to become a family favorite.

Baked Mostaccioli with Ricotta

This Baked Mostaccioli with Ricotta recipe delivers a hearty, flavorful Italian-American classic that’s perfect for weeknight dinners or feeding a crowd. Its comforting layers of pasta, rich meat sauce, and creamy ricotta make it a delightful and satisfying meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Resting Time 10 minutes mins

Course: Main Course

Cuisine: Italian-American

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound mostaccioli pasta
• 1 tablespoon olive oil
• 1 pound ground beef or Italian sausage
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 15 ounces ricotta cheese
• 1 large egg lightly beaten
• 1/4 cup grated Parmesan cheese plus more for topping
• 1/4 cup fresh parsley chopped
• 8 ounces shredded mozzarella cheese

Equipment

• Large pot
• Large skillet or Dutch oven
• Medium Bowl
• Large bowl
• 9×13 inch baking dish
• Aluminum foil

Method

 

1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the mostaccioli pasta and cook according to package directions until al dente (firm to the bite). Drain the pasta, reserving about 1/2 cup of the pasta water, and set aside.
   1 pound mostaccioli pasta
2. While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef or Italian sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
   1 tablespoon olive oil, 1 pound ground beef or Italian sausage
3. Add the chopped onion to the skillet with the browned meat and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
   1 medium onion, 2 cloves garlic
4. Pour in the crushed tomatoes and tomato sauce. Stir in the dried oregano, dried basil, salt, and black pepper. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 15 minutes to allow the flavors to meld. You can simmer it longer for an even richer taste.
   1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 2 teaspoons dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
5. In a medium bowl, combine the ricotta cheese, beaten egg, grated Parmesan cheese, and chopped fresh parsley. Stir until well combined. Season with a pinch of salt and pepper if desired.
   15 ounces ricotta cheese, 1 large egg, 1/4 cup grated Parmesan cheese, 1/4 cup fresh parsley
6. In a large bowl, combine the drained mostaccioli pasta with the meat sauce. Stir gently to coat the pasta evenly. If the sauce seems a little thick, you can add a splash of the reserved pasta water to loosen it up.
   1 pound mostaccioli pasta
7. Spread about half of the pasta mixture into a greased 9×13 inch baking dish. Dollop spoonfuls of the ricotta mixture evenly over the pasta layer. Top with the remaining pasta mixture.
   1 pound mostaccioli pasta
8. Sprinkle the shredded mozzarella cheese evenly over the top of the pasta and ricotta. You can also add a little extra grated Parmesan cheese for an extra savory kick.
   8 ounces shredded mozzarella cheese, 1/4 cup grated Parmesan cheese
9. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
10. Let the Baked Mostaccioli with Ricotta stand for about 5-10 minutes before serving. This allows the dish to set slightly, making it easier to serve. Garnish with extra fresh parsley if desired.
    1/4 cup fresh parsley

Notes

Let cool completely before storing. Refrigerate for up to 3-4 days. Can be frozen for up to 2-3 months.