How to Make Baked Mostaccioli

Laura Rege is a Food Stylist and Recipe Developer who regularly contributes recipes and styles videos and photos for Delish. If she isn’t in the Delish kitchens, you’ll most likely find her out on the town looking for the next food trends in the US and on her travels abroad.

Baked Mostaccioli

Mostaccioli is a hearty baked pasta that’s perfect for a weeknight dinner. Essentially an easier lasagna made with penne. Top it with plenty of cheese and you’ll soon have a new favorite to add to the rotation.

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Yields:

4 serving(s)

Prep Time:

20 mins

Total Time:

1 hr 30 mins

Ingredients

• 2 tbsp.

  extra-virgin olive oil

• 1 lb.

  sweet italian sausage, remove from casing

• 2

  cloves garlic, minced

• 1/8 tsp.

  crushed red pepper flakes

• 1

  (28-oz.) can whole peeled tomatoes, pulsed in a blender

• 1

  sprig of fresh basil, plus more chopped for garnish

• Kosher salt

• Freshly ground black pepper

• 8 oz.

  Penne pasta

• 1

  large egg

• 1 c.

  ricotta

• 1/2 c.

  freshly grated Parmesan, divided

• 1 1/2 c.

  shredded mozzarella, divided

Directions

• 1. Step 1Preheat oven to 450°. In a medium saucepan over medium heat, heat oil. Add sausage and cook, breaking up into small pieces with a wooden spoon, until golden, about 8 minutes. Add garlic and red pepper flakes to sausage and cook, stirring until fragrant, about 30 seconds.
  2. Step 2Stir in tomatoes and basil and bring to a boil. Reduce to a simmer, and cook, stirring occasionally until sauce is thickened slightly, about 15 minutes. Season with salt and pepper. Remove from heat.
  3. Step 3Bring a large pot of salted water to a boil. Cook pasta until al dente, about 2 minutes less than package instructions; drain.
  4. Step 4Meanwhile, in a small bowl, lightly beat egg. Stir in ricotta, 1/2 cup Parmesan, and ½ cup mozzarella into the egg. Season with salt and pepper.
  5. Step 5Spread a thin layer of the tomato sauce in a 2-quart baking dish. Arrange penne on top of tomato sauce in an even layer and dollop with ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining 1 cup mozzarella.
  6. Step 6Bake mostaccioli until top is deeply golden and sauce is bubbling, about 15 minutes. Garnish with basil before serving.

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