Name: Baked Mostaccioli
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Baked Mostaccioli

1. 2 tbsp. extra-virgin olive oil -

2. 1 lb. sweet italian sausage, remove from casing -

3. 2 cloves garlic, minced -

4. 1/8 tsp. crushed red pepper flakes -

5. 1 (28-oz.) can whole peeled tomatoes, pulsed in a blender -

6. 1 sprig of fresh basil, plus more chopped for garnish -

7. Kosher salt -

8. Freshly ground black pepper -

9. 8 oz. Penne pasta -

10. 1 large egg -

11. 1 c. ricotta -

12. 1/2 c. freshly grated Parmesan, divided -

13. 1 1/2 c. shredded mozzarella, divided -

How to cook deliciously - Baked Mostaccioli

1. Stage

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. Stage

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. Stage

Bring a large pot of salted water to a boil. Cook pasta until al dente, about 2 minutes less than package instructions; drain.

4. Stage

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. Stage

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. Stage

Bake mostaccioli until top is deeply golden and sauce is bubbling, about 15 minutes. Garnish with basil before serving.