Authentic Italian Mostaccioli Recipe (2024)

This Authentic Italian Mostaccioli Recipe is the only baked pasta recipe you need! Made with Italian sausage, mostaccioli pasta, and a creamy ricotta filling, this is one recipe you'll make again and again!

This recipe for baked mostaccioli is delicious comfort food at its best. Plus, it's easy to make and guaranteed to be loved by anyone who tries is.

If you love baked pastas, don't miss this Italian Turkey Lasagna or the classic Baked Ziti with Meat Sauce. For an easy ricotta filling, don't miss this 5-ingredient Ricotta Filling Recipe. If you love spice, don't miss this authentic Nduja Pasta recipe or this Zucchini Ricotta Fritters. For something sweet to serve with your mostaccioli, be sure to try this Almond Ricotta Cake!

Why You Need to Make Baked Mostaccioli!

One bite of this Authentic Italian Mostaccioli recipe and you'll be hooked! It's meaty, cheesy, and truly the best comfort food around.

This is a great recipe for entertaining or for a quick and delicious weeknight dinner. I like to make it ahead and bake right before serving for a truly stress-free meal.

The sauce for this recipe is made from ground Italian sausage, along with onions, garlic, spices, and canned tomato sauce. It comes together quick and no need for jarred sauce here!

I always like to include a layer of cheesy ricotta filling when I make baked mostaccioli. It adds a creamy and delicious flavor and texture that just can't be beat.

I've never met a person who doesn't love this recipe. It's just simple and delicious comfort food at it's best. Give it a try today!

Ingredients and Substitutions

• Mostaccioli: the mostaccioli is a tube-shaped pasta that's smooth. If you can't find mostaccioli, you can substitute ziti, rigatoni, or penne instead.
• Italian Sausage: the Italian sausage adds a lot of flavor to this dish without additional ingredients or spices. You can use mild or hot sausage here. Be sure to remove the casings and crumble the sausage before using.
• Tomato Sauce: most recipes call for jarred sauce, however no need to spend money on pre-made sauce when you can put together your own in the same amount of time. I like to use smooth tomato sauce, but you can substitute canned diced tomatoes if you'd like.
• Onion: about half of an onion works here.
• Garlic: I say three cloves of minced garlic, but you can tailor this to your preference.
• Italian Seasoning: this is just a blend of spices such as oregano, basil, and thyme. Feel free to use your favorite Italian herbs here.
• Ricotta Cheese: I love to include a cheesy ricotta layer when I make this authentic Italian mostaccioli recipe. You can use part skim or whole ricotta.
• Egg: this will help bind the ricotta mixture. Feel free to omit if needed.
• Mozzarella: shredded mozzarella makes this recipe so cheesy and comforting. I use it both in the ricotta filling and cheesy topping.
• Parmesan: salty parmesan is great for adding to the ricotta filling. Use shredded or grated parmesan.

How to Make this Authentic Italian Mostaccioli Recipe

You will need a large baking dish for this recipe. I like to use a casserole dish, but a tall 9 x 13 inch baking dish should work.

Step 1: make the sauce

In a large dutch oven over medium heat, add in the crumbled Italian sausage. Cook until it starts to change colors and then add in the diced onion and garlic. Continue cooking until the sausage is no longer pink.

Add in Italian seasoning and canned tomato sauce. Bring to a simmer and cook for five minutes.

Step 2: add in the mostaccioli

While the sauce cooks, boil the mostaccioli until just al dente. Drain the pasta and pour into the cooked sauce. Toss to combine.

Step 3: make the ricotta filling

In a bowl, combine the ricotta cheese, a beaten egg, one cup of mozzarella cheese, and the parmesan cheese. Stir together until well combined.

Step 4: layer the baked mostaccioli

Lastly, layer the ingredients into the baking dish. Start by spreading half of the pasta on the bottom of the pan. Then, spoon on the ricotta filling and smooth over the pasta. Add on the remaining pasta and top with the remaining one cup of mozzarella cheese.

Cover the dish with foil. Bake in your preheated oven for 30 minutes. Remove foil and broil for 2-3 minutes if desired.

Let sit for 5 minutes before serving. Top with fresh torn basil or parsley if desired.

Recipe Tips

• Mostaccioli is a smooth, tube-shaped pasta with angled edges. If you can't find it, you can substitute penne, rigatoni, or ziti.
• Be sure to cook the pasta only until very al dente, about a minute short of the time indicated on the pasta box.
• You can use mild or hot Italian sausage. Remove the sausage casings before using.
• Whole milk or part skim ricotta work for this recipe.
• You can make this dish ahead of time. Just cover and refrigerate. Then, bake as usual adding 5-10 minutes to the baking time.
• To get a golden crust on top, remove the foil and broil this authentic Italian mostaccioli recipe for 2-3 minutes removing from the oven.
• Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze in an airtight container for 2-3 months.

Frequently Asked Questions

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