Recipe
Spicy Baked Mostaccioli
Cheesy. Saucy. Plenty to go around. This Spicy Baked Mostaccioli recipe is made with Italian sausage for extra flavor and a dash of spice. Layers of Pecorino Romano, red sauce, and Mostaccioli Rigati create a feast in a pan.
0 Saves
Made With
Baked Mostaccioli is the perfect crowd-pleaser, loaded with cheese and tangy tomato sauce for a rich, creamy comfort meal. This rendition uses jarred sauce so you can get right to the good part: loading up your plate and digging in!
Ingredients
- 1 lb Ronzoni® Mostaccioli Rigati
- 1 lb ground spicy Italian sausage (or remove from casings)
- 2 24oz jars of your favorite marinara sauce
- ½ tsp crushed red pepper flakes
- ½ cup heavy cream
- ½ cup grated pecorino Romano (or Parmesan), divided
- 8 oz shredded mozzarella cheese
Instructions
- Bring a large pot of water to a boil. Add a tablespoon of salt and cook the Mostaccioli Rigati until just before al dente, about 8 minutes. Drain and set aside. (Pasta will continue to cook in the baking dish.)
- Meanwhile, preheat the oven to 400°F and set the oven rack to the middle position.
- Heat a large Dutch oven or sauté pan over medium-high heat. Brown the Italian sausage and break into pieces with a wooden spoon. Once browned, turn off the heat and use a small spoon to drain all but about 1 tablespoon of fat from the pan.
- Turn heat back on and pour the two jars of marinara sauce into the pan. Add the crushed red pepper flakes and bring to a gentle simmer, stirring occasionally.
- Add the heavy cream and half of the grated pecorino. Stir until just combined and the cheese starts to melt. Remove from heat and allow meat sauce mixture to cool.
- In a 9×13-inch baking dish, begin to assemble the pasta. Start by spooning a ladle of sauce into the baking dish and spread across the bottom. Add about one quarter of the cooked pasta and then cover with a very generous layer of sauce and about one quarter of the mozzarella (be sure to work the sauce into all of the little crevices between the pieces of pasta). Repeat this step, working in layers, until all of the pasta, sauce, and cheese has been added to the baking dish. Finish the final layer with the last of the mozzarella and the remaining pecorino.
- Transfer to oven and bake, uncovered, until the cheese has melted and browned, about 20 minutes.
Pro Tip
Prep the casserole dish the night before, then bake it just before serving until bubbly and golden.
Put Your Own Spin on It
Switch up your recipe with any of these other Ronzoni pasta shapes.
View Products
