Mostaccioli con Ricotta Recipe - Blissfull Kitchen (2024)

This savory and comforting Mostaccioli con Ricotta recipe is a satisfying baked pasta dish that is perfect to feed a crowd! Featuring spicy Italian sausage, creamy ricotta cheese, and a homemade meat sauce that is to die for, this recipe is a hearty meal that the whole family will love!

Why This Recipe Works

My mostaccioli con ricotta recipe uses not one, not two but THREE different kinds of cheeses to maximize the cheesy goodness. You might be asking, but what is mostaccioli? Mostaccioli is simply a tube-shaped pasta, originating from southern Italy. It is very similar to penne, so that is what I used in this recipe. The best way to describe mostaccioli con ricotta to someone who has never had it is the fusion of lasagna and baked ziti.

I will be honest that this recipe is ricotta heavy. I used a full 15 oz tub of ricotta, but you can definitely cut back and just use 3/4 of the tub of ricotta and use the rest for another recipe like ricotta pastry squares! But I think that the ricotta is one of the best things about this mostaccioli pasta since it makes it a bit more like lasagna!

Ingredients

• Pasta: Use a tubular pasta like mostaccioli, penne, ziti or rigatoni! I used penne pasta for this.
• Italian Sausage: I used a chicken sweet Italian sausage for this recipe. You can use a pork based Italian ground sausage as well! If you like it spicy, use the spicy kind. The sweet has a more subtle flavor.
• Onion: I only used have of an onion here, because I didn't want it to be too onion heavy. If you love onion, then throw in a full onion and it will be delicious! Yellow onion or white onion works best here.
• Garlic: Freshly minced garlic adds a depth of flavor!
• Canned Tomatoes: I used a 28 oz can of whole tomatoes, and immersion blended them in a bowl before adding them to the browned meat. You can use crushed, diced, or a simple tomato sauce. Or, you can toss in your favorite jar of marinara sauce!
• Dry Red Wine: Any time I am cooking a red sauce, I add a bit of dry red wine. I think it deepens the flavors and makes it taste more interesting. But, this is optional and can definitely be left out if preferred.
• Ricotta: Whole milk ricotta is definitely the way to go! You can make your own ricotta (how fun!), or simply buy it from the store!
• Mozzarella Cheese: Shredded mozzarella is added to the layer of ricotta and also to the top for a melty mozzarella layer!
• Spices: Thyme, basil, oregano and rosemary are mixed into the ricotta cheese for an herby flavor addition! You can substitute this for Italian seasoning if you have that on hand.
• Egg: An egg is added to the ricotta to give the cheese layer more body and structure.
• Parmesan Cheese: Top it off with some parmesan cheese that will get nice and melty in the oven.

How to Make This Recipe

1. Preheat & Cook Pasta: Preheat the oven to 375 F. Cook the pasta in a large pot of salted water according to package directions until al dente.
2. Brown the Sausage: Add a glug of olive oil to a large pot, large skillet, or dutch oven and bring the stove to medium-high heat. Brown the Italian sausage and break it into smaller pieces as it browns. Once it is mostly cooked through, add in the diced onion and cook until translucent, about 5 minutes. Then add in the minced garlic and cook for another minute or so. Add the salt and stir well.

3. Make the Sauce: Add the canned tomatoes or jar of pasta sauce to the pot. If using whole canned tomatoes, smash them with your hands or blend them until smooth before adding them to the pot. Stir the meat mixture with the tomato sauce in the pot. Add the dry red wine now, if using. Let the sauce simmer for 5-10 minutes. Season to taste with more salt if needed.

4. Mix the Cheeses: In a separate mixing bowl, mix the ricotta, 1 1/2 cups of the shredded mozzarella, thyme, basil, oregano, rosemary, and egg.

5. Add Pasta to Tomato Sauce: Once the pasta is cooked to al dente, drain and add the pasta into the pot of tomato sauce and mix well.

6. Assemble: In a 9x13 inch baking dish, spoon half of the pasta mixture onto the bottom of the dish. Then, layer the ricotta cheese mixture on top and spread it out into an even layer. Top with the remaining pasta, then sprinkle the rest of the shredded mozzarella on top with the grated parmesan cheese.

7. Bake: Cover the baking dish with aluminum foil and bake for 40 minutes. Then, remove the foil from the baking dish and bake for 5 more minutes to let the cheese get bubbly and golden brown. Option to broil for an additional 3 or so minutes to get some crispy edges!
8. Remove & Serve: Remove from the oven and serve with fresh basil for garnish if desired. Enjoy!

Tips for Success

• Like it spicy? You can make it extra spicy by adding some crushed red pepper flakes or a few dashes of cayenne pepper to the tomato sauce. Taste it before you add too much, though!
• Broil at the end! I like to broil mine at the end for a few minutes to get the noodles that are sticking out a little bit a little crunchy.
• Make it vegetarian! You definitely don't have to have meat in this recipe. Skip the sausage and add some spinach to the ricotta mixture!

Frequently Asked Questions

More Recipes to Try

• Tomato Soup
• White Chicken Chili
• Mushroom Risotto

This recipe is inspired by Baked Mostaccioli by Saporito Kitchen.

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