Easy Mostaccioli Recipe with Italian Sausage and Cheese

Mostaccioli

I make this mostaccioli when I want a hearty baked pasta dinner that can feed a family with very little fuss. The combination of Italian sausage, tomato sauce, creamy ricotta, mozzarella, and Romano creates a rich, comforting casserole.

I especially like this recipe for busy evenings because I can cook the pasta and sausage, mix the cheese filling, assemble everything in one baking dish, and let the oven do the final work.

For me, the best part is the contrast between the saucy pasta and the creamy cheese layer. It is filling enough to serve as the main dish, and I can pair it with a simple salad or crusty bread when I want a complete meal.

Ingredients for Mostaccioli

I use mostaccioli pasta because its smooth, tube-like shape holds plenty of sauce. If I cannot find it, I can use another medium pasta shape as described below without changing the overall character of the casserole.

I prefer bulk Italian sausage because it is easy to crumble and brown. I can choose hot or sweet sausage depending on the flavor I want. The ricotta, mozzarella, and Romano create the creamy and savory cheese layers that make this pasta so satisfying.

Directions

Step 1: Cook the pasta and sausage

I preheat the oven to 375°F. I cook the mostaccioli pasta according to the package directions, drain it, and transfer it to a bowl.

My tip: I can toss the cooked pasta with a little olive oil after draining so the noodles do not stick together while I prepare the remaining ingredients.

I crumble the sausage into a Dutch oven and cook it over medium heat until it is no longer pink. I drain the juices from the sausage, then add the spaghetti sauce and cooked pasta and stir until combined.

Step 2: Make the cheese filling

In a large bowl, I stir together the egg, ricotta cheese, and mozzarella cheese until the mixture is evenly combined.

Step 3: Assemble the dish

I grease a shallow 3-quart baking dish. I spoon in half of the pasta mixture, spread the cheese mixture evenly over it, and then add the remaining pasta mixture on top.

Step 4: Bake the mostaccioli

I cover the dish with aluminum foil and bake the mostaccioli until a thermometer reads 160°F, about 40 minutes. I remove and discard the foil, sprinkle the Romano cheese over the pasta, and bake for about five minutes longer, until the dish is heated through.

Recipe Variations

• Make it meatless: I can replace the Italian sausage with a mixture of chopped eggplant, zucchini, onion, and mushrooms.
• Go gluten-free: I can use my favorite gluten-free pasta and check that the sausage and pasta sauce are also certified gluten-free.
• Swap the meat: I can use ground beef, turkey, or chicken instead of Italian sausage when that better suits my meal plan.

How to Store Mostaccioli

I let the baked mostaccioli cool completely, then cover it with storage wrap or aluminum foil and refrigerate it for up to three days. I reheat individual portions in the microwave or larger portions in the oven until heated through.

Can you make mostaccioli ahead of time?

Yes. I can prepare and assemble the casserole the day before serving without baking it. I cover the dish with aluminum foil and refrigerate it overnight. The next day, I bake it according to the recipe, allowing additional baking time if the casserole is still chilled in the center.

Can you freeze mostaccioli?

Yes. I can freeze unbaked mostaccioli for up to three months. I wrap the pan with storage wrap and aluminum foil. When I am ready to bake it, I remove the storage wrap, replace the foil, and bake it covered for about 45 minutes. I then remove the foil and continue baking until the cheese is bubbling, about 10 to 15 minutes longer.

Mostaccioli Tips

Can you use penne pasta instead of mostaccioli pasta?

Yes. I can substitute penne when mostaccioli is not available. Other medium-sized shapes such as fusilli, casarecce, cavatappi, gemelli, or garganelli can also work because they hold sauce well.

What can you serve with mostaccioli?

I like pairing this rich Italian-American casserole with lighter sides. A simple arugula salad with shaved Parmesan, a green salad, or roasted vegetables can balance the hearty pasta. Crusty bread also works well for soaking up extra sauce.

Watch How to Make Mostaccioli

For more comforting pasta and dinner ideas, I also enjoy my creamy white cheddar mac and cheese and my easy sausage and sauerkraut skillet. Both give me more hearty options for family meals.

Frequently Asked Questions

Can I use a different pasta shape?

Yes. I can use penne or another medium-sized pasta shape that holds sauce well. I keep the same general quantity and cook the pasta according to its package directions.

Can I use homemade pasta sauce?

Yes. I can use homemade pasta sauce instead of the jarred meatless spaghetti sauce. I choose a sauce with enough flavor and moisture to coat the pasta generously before baking.

Can I prepare mostaccioli the night before?

Yes. I assemble the casserole, cover it, and refrigerate it without baking. I bake it the following day and allow extra time if it is still very cold in the center.

How long does leftover mostaccioli last?

I keep cooled, covered mostaccioli refrigerated for up to three days. For longer storage, I freeze the unbaked casserole for up to three months as described above.

Nutrition Information

Estimated nutrition per serving, assuming eight servings. Actual values vary with the sausage, sauce, cheese, pasta, and portion size.

Finally, Conclusion

I keep this mostaccioli recipe in my dinner rotation because it gives me a warm, cheesy, satisfying baked pasta meal with straightforward preparation. The Italian sausage, tomato sauce, ricotta, mozzarella, and Romano create the kind of comforting combination I enjoy sharing with family.