Baked Mostaccioli

Mostaccioli is a hearty baked pasta that’s perfect for a weeknight dinner. Essentially an easier lasagna made with penne. Top it with plenty of cheese and you’ll soon have a new favorite to add to the rotation. 


2 tbsp. extra-virgin olive oil
1 lb. sweet italian sausage, remove from casing
2 cloves garlic, minced
1/8 tsp. crushed red pepper flakes
1 (28-oz.) can whole peeled tomatoes, pulsed in a blender
1 sprig of fresh basil, plus more chopped for garnish
Kosher salt
Freshly ground black pepper
8 oz. Penne pasta
1 large egg
1 c. ricotta
1/2 c. freshly grated Parmesan, divided
1 1/2 c. shredded mozzarella, divided


  1. Preheat oven to 450°. In a medium saucepan over medium heat, heat oil. Add sausage and cook, breaking up into small pieces with a wooden spoon, until golden, about 8 minutes. Add garlic and red pepper flakes to sausage and cook, stirring until fragrant, about 30 seconds.
  2. Stir in tomatoes and basil and bring to a boil. Reduce to a simmer, and cook, stirring occasionally until sauce is thickened slightly, about 15 minutes. Season with salt and pepper. Remove from heat.
  3. Bring a large pot of salted water to a boil. Cook pasta until al dente, about 2 minutes less than package instructions; drain.
  4. Meanwhile, in a small bowl, lightly beat egg. Stir in ricotta, 1/2 cup Parmesan, and ½ cup mozzarella into the egg. Season with salt and pepper.
  5. Spread a thin layer of the tomato sauce in a 2-quart baking dish. Arrange penne on top of tomato sauce in an even layer and dollop with ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining 1 cup mozzarella. 
  6. Bake mostaccioli until top is deeply golden and sauce is bubbling, about 15 minutes. Garnish with basil before serving. 


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