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Baked Mostaccioli with Ricotta

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.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 10 minutes
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
  • 9x13 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 9x13 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.