Baked Mostaccioli
Warm and comforting baked Mostaccioli recipe.
Servings: 8
Ingredients
- 1 lb box mostaccioli pasta
- 1 lb ground Italian sausage
- 1 24-28 oz jar marinara sauce
- 1 cup cottage cheese
- 2 eggs
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 350 degrees F.
- Brown Italian sausage in a large skillet over medium heat. While sausage is cooking, boil pasta according to package. (Around 10 minutes.) Drain pasta once finished cooking.
- Once sausage is finished cooking, pour in marinara and stir the sausage to combine. Let sit on low heat until ready to use.
- In a bowl, stir together cottage cheese, eggs, 1/2 cup mozzarella cheese, 1/4 cup Parmesan cheese, chopped parsley, salt and pepper.
- Spray a 9 x 13 baking dish with non-stick cooking spray.
- Add half the sauce mixture and spread over bottom of casserole dish.
- Top with half the cooked pasta. Top with ALL of the cottage cheese mixture.
- Top with remaining pasta, remaining sauce, 1 cup mozzarella and 1 cup Parmesan. Cover dish in foil and bake for 30 minutes.
- Remove baking dish from oven and remove foil. Finish baking for 10 minutes or until cheese is melted.
Video
Notes
- Be sure to cook the mostaccioli al dente since it will be baked for about 40 minutes. You don't want to past too soft or it will fall apart.
- Use your favorite jarred or homemade sauce, I like Rao's marinara. If you like a little extra seasoning, feel free to stir in 1 tablespoon of Italian seasoning in with the meat sauce.
- Want to sneak in some vegetables? Add diced green pepper in the skillet after cooking the sausage. Let cook for 2-3 minutes to soften.
Nutrition
Calories: 541kcal | Carbohydrates: 44g | Protein: 27g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 74mg | Sodium: 935mg | Potassium: 324mg | Fiber: 2g | Sugar: 3g | Vitamin A: 275IU | Vitamin C: 1mg | Calcium: 259mg | Iron: 2mg