Cheesy Baked Mostaccioli with Italian Sausage and Ricotta
Cheesy baked mostaccioli is the comfort food you crave. This recipe solves the problem of dry, bland baked pasta. After making this many times, I know the secret to perfect layers and rich flavor. Creamy, melty, and irresistible. Try our Apple Walnut Spinach Salad for a fresh side. If you love recipes like this, you’ll also enjoy Apple Walnut Spinach Salad and Crispy Oven-Fried Feta Rolls with Spicy Honey Drizzle.
Why This Cheesy Baked Mostaccioli with Italian Sausage and Ricotta Is Pure Comfort
- Creamy, cheesy, and full of flavor
- Perfect for family dinners
- Easy to make ahead
- Great for leftovers
What You'll Need for Cheesy Baked Mostaccioli with Italian Sausage and Ricotta
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 12 oz mostaccioli pasta
- 1 lb Italian sausage, casings removed
- 1 cup ricotta cheese
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- Optional: Fresh basil leaves
- Optional: Grated Parmesan cheese
- Optional: Extra mozzarella
📝 Ingredient Notes
- Mostaccioli pasta: Use a quality brand for the best texture.
- Italian sausage: Remove casings to mix with the sauce and pasta.
- Ricotta cheese: Use full-fat for the creamiest result.
- Marinara sauce: Use a store-bought or homemade sauce for convenience.
- Mozzarella cheese: Shred fresh mozzarella for the best melting quality.
🛒 Tools & Equipment I Recommend
- Non-stick Baking Dish — Prevents sticking and ensures even baking. → See on Amazon
- Cheese Grater — Makes grating cheese fast and easy. → See on Amazon
How to Make Cheesy Baked Mostaccioli with Italian Sausage and Ricotta
- Step 1: Preheat oven to 375°F (190°C). Cook mostaccioli pasta in salted water until al dente. Drain and set aside.
- Step 2: In a skillet, cook Italian sausage over medium heat until browned. Drain excess fat.
- Step 3: Stir in oregano, garlic powder, salt, pepper, and red pepper flakes. Add marinara sauce and simmer for 5 minutes.
- Step 4: In a bowl, mix cooked pasta, cooked sausage, and ricotta cheese. Stir until well combined.
- Step 5: Transfer mixture to a prepared baking dish. Top with shredded mozzarella. Bake for 20 minutes or until golden and bubbly.
Cook's Tips for Perfect Cheesy Baked Mostaccioli with Italian Sausage and Ricotta
- Cooking technique: Cook pasta al dente to prevent it from becoming soggy in the oven.
- Common mistake and fix: Soggy sauce happens when too much liquid is added. Use a thicker sauce or drain pasta well before mixing.
- Flavor boost: Add a splash of red wine to the sauce for extra depth of flavor.
- Texture trick: Toss pasta in a bit of olive oil before mixing to prevent clumping.
Storing & Reheating Cheesy Baked Mostaccioli with Italian Sausage and Ricotta
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 4 days. Make-ahead tip: Can be made 1 day ahead and baked just before serving.
Freezing Cheesy Baked Mostaccioli with Italian Sausage and Ricotta
Freeze for up to 3 months in a sealed container.
How to Reheat Without Drying It Out
Oven: Reheat in a preheated oven at 350°F (175°C) for 15–20 minutes. Microwave: Reheat in 30-second increments until heated through.
Recipe Notes
- Chef tip: Use a mix of mozzarella and provolone for a richer flavor profile.
- Best substitution: Use ground turkey instead of Italian sausage for a lighter version.
- Make-ahead: Assemble the dish up to 24 hours in advance and bake when ready to serve.
- Scaling: Double or triple the recipe for larger groups or meal prep.
- Troubleshooting: If the top is too dark, cover with foil during the last 10 minutes of baking.
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Cheesy Baked Mostaccioli with Italian Sausage and Ricotta
Ingredients
Main Ingredients
- 12 oz mostaccioli pasta
- 1 lb Italian sausage, casings removed
- 1 cup ricotta cheese
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Seasonings
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
Optional Toppings
- Fresh basil leaves
- Grated Parmesan cheese
- Extra mozzarella
Instructions
- Step 1: Preheat oven to 375°F (190°C). Cook mostaccioli pasta in salted water until al dente. Drain and set aside.
- Step 2: In a skillet, cook Italian sausage over medium heat until browned. Drain excess fat.
- Step 3: Stir in oregano, garlic powder, salt, pepper, and red pepper flakes. Add marinara sauce and simmer for 5 minutes.
- Step 4: In a bowl, mix cooked pasta, cooked sausage, and ricotta cheese. Stir until well combined.
- Step 5: Transfer mixture to a prepared baking dish. Top with shredded mozzarella. Bake for 20 minutes or until golden and bubbly.
Notes
- Chef tip: Use a mix of mozzarella and provolone for a richer flavor profile.
- Best substitution: Use ground turkey instead of Italian sausage for a lighter version.
- Make-ahead: Assemble the dish up to 24 hours in advance and bake when ready to serve.
- Scaling: Double or triple the recipe for larger groups or meal prep.
- Troubleshooting: If the top is too dark, cover with foil during the last 10 minutes of baking.
Storage
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months in a sealed container.
- Oven reheat: Reheat in a preheated oven at 350°F (175°C) for 15–20 minutes.
- Microwave reheat: Reheat in 30-second increments until heated through.
- Make ahead: Can be made 1 day ahead and baked just before serving.
Nutrition Per Serving
- Calories: 420
- Protein: 21g
- Fat: 18g
- Carbs: 38g
- Fiber: 3g
- Sugar: 4g
- Sodium: 700mg
- Cholesterol: 90mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Cheesy Baked Mostaccioli with Italian Sausage and Ricotta FAQs
Yes, assemble the dish up to 24 hours in advance and bake when ready to serve. It can also be frozen for up to 3 months.
Dry mostaccioli often happens if the pasta is overcooked or not mixed well with the sauce. Cook pasta al dente and mix everything well before baking.
Yes, you can use penne, rigatoni, or fusilli instead of mostaccioli. Just ensure the pasta holds the sauce well.
Yes, use gluten-free mostaccioli pasta to make this recipe gluten-free.
This cheesy baked mostaccioli is perfect for cozy winter dinners or holiday gatherings.
A Warm Final Note
I can’t wait for you to try Cheesy Baked Mostaccioli with Italian Sausage and Ricotta and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
