Cheesy Baked Mostaccioli with Ricotta

Here is my favorite baked mostaccioli with ricotta recipe, with tender pasta, savory Italian sausage, three types of cheese, and a marinara sauce that brings it all together.

This baked mostaccioli is a weeknight dinner staple in my house. I love that I can prep it ahead of time and just pop it in the oven when we’re ready to eat. Plus, the leftovers taste even better the next day!

What Kind of Ricotta Should I Use?

For baked mostaccioli, you’ll want to use whole milk ricotta rather than part-skim if you can find it. Whole milk ricotta has a creamier texture and richer flavor that really makes a difference when it’s baked into the pasta. You can find ricotta in the dairy section near the cottage cheese, and it usually comes in 15-ounce containers which is perfect for this recipe. If your ricotta seems watery when you open it, just drain off any excess liquid before mixing it with the egg and seasonings – this will help keep your pasta from getting soggy.

Options for Substitutions

This baked pasta is pretty forgiving when it comes to swaps:

• Mostaccioli: Can’t find mostaccioli? Penne, ziti, or rigatoni work perfectly since they’re all tube-shaped pastas that hold sauce well. The cooking time stays the same.
• Italian sausage: Ground beef, ground turkey, or even crumbled chicken sausage make great substitutes. You can also go meatless and add sautéed mushrooms or zucchini for a veggie version.
• Ricotta: Cottage cheese is a solid swap – just drain any excess liquid and give it a quick blend if you want a smoother texture. Small curd works best.
• Marinara: Any tomato-based pasta sauce works here. Try using arrabbiata for extra kick or a vodka sauce for something creamier.
• Mozzarella: Italian blend cheese or provolone can step in for mozzarella. Just stick with good melting cheeses for that gooey top layer.
• Parmesan: Pecorino Romano gives you a similar salty, sharp flavor and melts just as nicely on top.

Watch Out for These Mistakes While Baking

The biggest mistake you can make with baked mostaccioli is overcooking the pasta during the initial boil – since it bakes for nearly an hour, you want it quite firm and about 2 minutes less than al dente to prevent mushy noodles.

Another common error is skipping the foil cover during baking, which causes the top to dry out and the cheese to burn before the casserole heats through properly.

Make sure your ricotta mixture isn’t too watery by draining any excess liquid from the cheese, and don’t forget to let the sausage cool slightly before mixing with the pasta so the heat doesn’t start cooking the egg in your ricotta blend prematurely.

Finally, resist cutting into the casserole right away – letting it rest for 10 minutes after baking helps everything set up so your slices hold together nicely instead of falling apart on the plate.

What to Serve With Baked Mostaccioli?

A simple green salad with Italian dressing is my go-to side for baked mostaccioli – it cuts through all that cheesy richness perfectly. Garlic bread is another obvious choice here, and honestly, you can never have too much bread for scooping up extra sauce and melted cheese. If you want to add some veggies to the meal, roasted broccoli or sautéed green beans with garlic work really well alongside this pasta bake. A Caesar salad is also a great option if you’re feeding a crowd, since it’s easy to throw together while the mostaccioli is in the oven.

Storage Instructions

Store: Leftover baked mostaccioli keeps really well in the fridge for up to 4 days. Just cover it tightly with foil or transfer it to an airtight container once it’s cooled down. I actually think it tastes even better the next day after all the flavors have had time to hang out together!

Freeze: This is one of those dishes that’s perfect for freezing. You can freeze the whole thing or divide it into individual portions for easy weeknight dinners. Wrap it well in plastic wrap and then foil, and it’ll stay good for up to 3 months.

Reheat: Cover the dish with foil and warm it in a 350°F oven for about 20-25 minutes until heated through. If you’re reheating from frozen, add an extra 15-20 minutes. For single servings, the microwave works great too – just heat on medium power so the cheese doesn’t get rubbery.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3350-3550
• Protein: 155-175 g
• Fat: 160-175 g
• Carbohydrates: 265-285 g

Ingredients

For the pasta and meat:

• 1 lb mostaccioli (I always use Barilla for the perfect al dente texture)
• 1 tbsp olive oil
• 1 lb italian sausage (removed from casings and crumbled into small bits)
• 4 garlic cloves (freshly minced for best flavor)
• 3.5 cups marinara

For the ricotta filling:

• 15 oz ricotta (I prefer Galbani whole milk for a creamier texture)
• 2 cups mozzarella
• 1.5 tbsp italian seasoning
• 1 large egg (lightly beaten to help bind the cheese)

For the topping:

• 3/4 cup parmesan

Step 1: Preheat Oven and Start the Pasta

• 1 lb mostaccioli

Preheat your oven to 375°F.

Bring a large pot of salted water to a boil and add the mostaccioli, cooking until just al dente according to package directions—this usually takes about 8-10 minutes.

I always use Barilla because it holds its texture perfectly without turning mushy.

Drain the pasta and set aside, but don’t rinse it; the starch will help the sauce cling better.

Step 2: Brown the Sausage and Build the Sauce Base

• 1 tbsp olive oil
• 1 lb italian sausage
• 4 garlic cloves
• 3.5 cups marinara
• cooked mostaccioli from Step 1

While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.

Add the crumbled Italian sausage and cook for 3-4 minutes, breaking it into small pieces as it browns.

Once the sausage is cooked through, add the freshly minced garlic and cook for just 1 minute until fragrant, then remove from heat.

Stir in the marinara sauce and cooked pasta from Step 1, combining everything until the pasta is well coated with sauce.

Step 3: Prepare the Ricotta Cheese Mixture

• 15 oz ricotta
• 2 cups mozzarella
• 1.5 tbsp italian seasoning
• 1 large egg

In a bowl, combine the ricotta, mozzarella, Italian seasoning, and lightly beaten egg.

Mix gently until just combined—you want the mixture to stay creamy and light, not overworked.

I prefer Galbani whole milk ricotta because it creates a much creamier, richer layer in the final dish compared to lower-fat versions.

Step 4: Assemble and Bake the Mostaccioli

• sausage-pasta mixture from Step 2
• ricotta cheese mixture from Step 3
• 3/4 cup parmesan

Spread half of the sausage-pasta mixture from Step 2 into a 9×13 inch baking dish.

Spoon the ricotta cheese mixture from Step 3 evenly over the pasta layer, then top with the remaining sausage-pasta mixture.

Finish by sprinkling the parmesan cheese over the top.

Cover the dish tightly with foil and bake for 40 minutes at 375°F, then remove the foil and bake uncovered for an additional 5-10 minutes until the top is lightly golden and the edges are bubbling.

Let it rest for a few minutes before serving so the layers set slightly.

Cheesy Baked Mostaccioli with Ricotta

Delicious Cheesy Baked Mostaccioli with Ricotta recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings 8 servings

Calories 3450 kcal

Ingredients

  

For the pasta and meat::

• 1 lb mostaccioli (I always use Barilla for the perfect al dente texture)
• 1 tbsp olive oil
• 1 lb italian sausage (removed from casings and crumbled into small bits)
• 4 garlic cloves (freshly minced for best flavor)
• 3.5 cups marinara

For the ricotta filling::

• 15 oz ricotta (I prefer Galbani whole milk for a creamier texture)
• 2 cups mozzarella
• 1.5 tbsp italian seasoning
• 1 large egg (lightly beaten to help bind the cheese)

For the topping::

• 3/4 cup parmesan

Instructions

 

• Preheat your oven to 375°F. Bring a large pot of salted water to a boil and add the mostaccioli, cooking until just al dente according to package directions—this usually takes about 8-10 minutes. I always use Barilla because it holds its texture perfectly without turning mushy. Drain the pasta and set aside, but don't rinse it; the starch will help the sauce cling better.
• While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the crumbled Italian sausage and cook for 3-4 minutes, breaking it into small pieces as it browns. Once the sausage is cooked through, add the freshly minced garlic and cook for just 1 minute until fragrant, then remove from heat. Stir in the marinara sauce and cooked pasta from Step 1, combining everything until the pasta is well coated with sauce.
• In a bowl, combine the ricotta, mozzarella, Italian seasoning, and lightly beaten egg. Mix gently until just combined—you want the mixture to stay creamy and light, not overworked. I prefer Galbani whole milk ricotta because it creates a much creamier, richer layer in the final dish compared to lower-fat versions.
• Spread half of the sausage-pasta mixture from Step 2 into a 9x13 inch baking dish. Spoon the ricotta cheese mixture from Step 3 evenly over the pasta layer, then top with the remaining sausage-pasta mixture. Finish by sprinkling the parmesan cheese over the top. Cover the dish tightly with foil and bake for 40 minutes at 375°F, then remove the foil and bake uncovered for an additional 5-10 minutes until the top is lightly golden and the edges are bubbling. Let it rest for a few minutes before serving so the layers set slightly.