1poundItalian sausage(casings removed and crumbled)
1cupdiced onion(about half an onion)
3clovesgarlic, minced
2teaspoonsItalian seasoning
½teaspoonkosher salt
28 ouncescanned tomato sauce
15ouncesricotta cheese
1largeegg
2cupsshredded mozzarella cheese, divided
½cupgrated parmesan cheese
Instructions
Preheat oven to 375 degrees. Position baking rack in the middle of the oven.
Bring a large pot of water to a boil. Cook the mostaccioli short of a minute of the recommended cooking time on the package so that it is very al dente; drain and set aside.
While the pasta is cooking, make the sauce. In a large dutch oven over medium high heat, cook the sausage, breaking it up with a spoon. When the sausage is nearly cooked through, add in the onion and garlic. Cook for three minutes then add in the Italian seasoning and kosher salt. Stir for another minute and add in the canned tomato sauce. Set heat to medium and bring the sauce to a low simmer. Cook for 5-6 minutes, stirring occasionally.
Pour the cooked mostaccioli in to the sauce and stir to combine.
To make the ricotta filling, in a bowl, mix together the ricotta, egg, 1 cup of mozzarella, and the parmesan cheese.
To assemble, pour half of the pasta mixture into the bottom of a large casserole dish or 9 x 13 in baking pan. Spread on all of the ricotta mixture. Then, top with the remaining pasta and sprinkle on the remaining cup of mozzarella cheese.
Cover baking dish with foil and bake for 30 minutes, until bubbly. If desired, broil for 2-3 minutes to brown the top slightly. Let sit for 5 minutes before serving. Garnish with basil or parsley if desired (optional).
Notes
Mostaccioli is a smooth tube-shaped pasta with angled edges. If you can't find it, you can substitute penne or ziti.
Be sure to cook the pasta only until very al dente, about a minute short of the time indicated on the pasta box.
You can use mild or hot Italian sausage. Remove the sausage casings before using.
Whole milk or part skim ricotta work for this recipe.
You can make this dish ahead of time. Just cover and refrigerate. Then, bake as usual adding 5-10 minutes to the baking time.
To get a golden crust on top, remove the foil and broil for 2-3 minutes removing from the oven.
Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze in an airtight container for 2-3 months.