Description
Cheesy Baked Mostaccioli with Sausage Delight brings hearty Italian-American comfort to dinner tables. Layers of pasta, rich marinara, spicy sausage, and melted cheese create a satisfying meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 pound (454 grams) ground Italian sausage
- 1 cup (226 grams) cottage cheese
- 2 eggs
Cheese and Dairy:
- 2 cups (226 grams) shredded mozzarella cheese
- ½ cup (50 grams) grated Parmesan cheese
Pasta and Seasonings:
- 1 pound (454 grams) box mostaccioli pasta
- 1 (24-28 ounces) (680–794 grams) jar marinara sauce
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Warm the oven to 350°F (175°C), positioning the rack in the center for even heat distribution.
- Heat a large skillet over medium-high temperature, thoroughly cooking the ground Italian sausage until it’s completely browned and no pink remains, breaking it into small crumbles.
- Simultaneously, fill a large pot with water and bring to a rolling boil, then add the mostaccioli pasta and cook according to package directions until al dente, typically 8-10 minutes.
- Drain the pasta in a colander, shaking gently to remove excess water, then set aside.
- Combine the cooked sausage with marinara sauce in the skillet, simmering on low heat to meld flavors and keep warm.
- In a mixing bowl, whisk together cottage cheese, eggs, half of the mozzarella cheese, of Parmesan cheese, finely chopped parsley, salt, and black pepper until the mixture becomes smooth and well-incorporated.
- Lightly coat a 9×13-inch (23×33 centimeters) baking dish with non-stick cooking spray to prevent sticking.
- Create layers by spreading half the sausage-marinara sauce on the bottom, followed by a layer of cooked pasta, then evenly distribute the cheese mixture across the surface.
- Add another layer of pasta, pour the remaining sauce over the top, and sprinkle the remaining mozzarella and Parmesan cheeses to create a rich, cheesy surface.
- Cover the dish tightly with aluminum foil and bake for 25 minutes to allow flavors to meld.
- Remove the foil and continue baking for an additional 15 minutes until the cheese turns golden and bubbling with crispy edges.
- Remove from the oven and let the mostaccioli rest for 5-7 minutes, allowing the layers to set and making serving easier.
Notes
- Prep Like a Pro: Gather all ingredients and tools before starting to make cooking smooth and stress-free.
- Pasta Power: Cook mostaccioli al dente to prevent overcooking during the final baking stage, ensuring perfect texture.
- Sausage Sizzle: Drain excess fat from browned sausage to keep the dish from becoming greasy and maintain rich flavor.
- Cheese Tip: Use room temperature eggs and cheeses for easier mixing and more even incorporation into the filling.
- Make-Ahead Magic: Assemble the dish ahead of time and refrigerate, then bake when ready to serve for convenient meal planning.
- Serving Suggestion: Pair with a crisp green salad and garlic bread to complete this hearty Italian-inspired meal.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 6
- Calories: 485 kcal
- Sugar: 5 g
- Sodium: 820 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 120 mg